y while slowly adding very cold
milk. If added too rapidly, mixture will curdle. However, this does
not affect quality. Freeze and serve.

ORANGE WATER ICE

juice of 6 oranges
2 teaspoons orange extract
1 quart water
juice of 1 lemon
2 cups powdered sugar
1/2 cup cream

Mix all ingredients together; strain and freeze.

STRAWBERRY MOUSSE

1 quart strawberries
1 cup sugar
1/4 box or 1 tablespoon granulated gelatine
2 tablespoons cold water
3 tablespoons boiling water
1 quart cream

Wash and hull berries, sprinkle with sugar and let stand one hour;
mash and rub through fine sieve; add gelatine which has been soaked in
cold water and dissolved in boiling water. Set in pan of ice water and
stir until it begins to thicken; fold in whipped cream. Put into mold,
cover, pack in salt and ice, 1 part salt to 3 parts ice; let stand 4
hours. Raspberries, peaches, shredded pineapple, or other fruit can be
substituted for strawberries.

SOUPS

The basis of all good soups is the stock or liquid in which bones,
cooked or uncooked meat or vegetables have been boiled.

The proportions for soup stock are generally one pound meat and bone
to one quart water. The meat should be cut into small pieces and put
into kettle with bones, covered with cold water and cooked slowly for
several hours.

Gravies and browned pieces of meat are often added to the soup kettle
for color and flavoring.

The stock should be strained, quickly cooled and all fat removed.

Cream soups are made with a cream sauce foundation to which is added
strained pulp of vegetables or fish.

BROWN SOUP STOCK

6 lbs. shin of beef
3 to 6 quarts cold water
1 bay leaf
6 cloves
1 tablespoon mixed herbs
2 sprigs parsley
1/2 cup carrot
1/2 cup turnip
1/2 cup celery
1/2 cup onion

Wipe beef and cut lean meat into cubes; brown one-third in hot frying
pan; put remaining two-thirds with bone and fat into soup kettle; add
water and let stand 30 minutes. Place on back of range; add browned
meat and heat gradually to boiling point. Cover and cook slowly six
hours; add vegetables and seasoning one hour before it is finished.
Strain and put away to cool. Remove all fat; reheat and serve.

BEAN SOUP

2 cups beans
2 tablespoons finely cut onion
2 tablespoons finely cut bacon
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped parsley
1 teaspoon thyme
3 tablespoons flour

Soak beans in water over night. Drain and put into saucepan