eep from burning. Add
meat bones, turning them over a few times. Pour in four quarts cold
water, add one carrot, chopped fine, and bay leaves. Boil slowly three
hours, strain and season to taste. Any vegetable may be added to
this.--Mrs. John Heffernan.

MOCK OYSTER SOUP.--To one can tomatoes add two quarts milk, tablespoon
butter, salt and pepper. (Steam milk in double cooker.) Stew tomatoes
in sauce pan, season, and when ready to serve pour together.--Mrs. John
Heffernan.

CHICKEN GUMBO SOUP.--Fry a chicken, remove bones and chop chicken fine.
Put in a kettle with two quarts boiling water, three large ears of corn
cut from cob, six tomatoes sliced, twenty-four pods of okra cut up. Fry
the corn, tomatoes and okra brown in the chicken drippings first, then
add to the water and chicken with two tablespoons rice, pepper and
teaspoon salt. Simmer one hour.--Mrs. Whitehead. Southern Cookery
demonstration.

MULLAGATAWNAY SOUP.--Cut four onions, one carrot, two turnips and one
head of celery into three quarts of liquor in which one or two fowls
have been boiled; keep it over a brisk fire till it boils, then place
it on a corner of the fire and let it simmer twenty minutes. Add one
tablespoon of currie powder and one tablespoonful of flour; mix the
whole well together and let it boil three minutes; pass it through a
colander. Serve with pieces of roast chicken in it. Add boiled rice in
a separate dish. It must be of good yellow color and not too thick.
Half veal and half chicken will answer.--Mrs. Whitehead.

BOUQUET OF SWEET HERBS.--Two sprigs of parsley, two bay leaves, two
sprigs of thyme, two of summer savory and two of sage. Tie the dried
herbs with the parsley. Nice for seasoning soups and stews.--Contributed.

BOILED POTATO DUMPLINGS.--Grate several potatoes, add salt to taste, a
little nutmeg, one egg and some bread crumbs browned in butter, a
little flour and milk, add enough flour and milk so as to handle and
make in balls. Drop into boiling salt water. When done brown some bread
crumbs in butter and put over dumplings when on platter.--Mrs. Paul
Leonhardy.

DUMPLINGS.--Two cups of flour, two teaspoons baking powder, one-half
teaspoon salt, one cup sweet milk. Stir and drop from a spoon into
chicken broth or boiling meat. Let boil fifteen minutes with cover off
and put cover on and boil five minutes.--Mrs. A. McKay.

NOODLES.--Four eggs well beaten, one tablespoon water, 2 cups flour,
one-half teaspoon salt.