fine 25 clams. Put over the fire the liquor that was drained from
them and a cup of water; add the chopped clams and boil half an hour;
season to taste with salt, pepper and butter; boil up again and add one
quart of milk, boiling hot, and two crackers which have been rolled
fine. Serve.

MOCK CHICKEN SOUP

L. E. Kennedy

Two tablespoonfuls flour; one and one-half pints beef stock; two
tablespoonfuls cream; one egg; butter size of an egg. Put butter and
flour in a saucepan, stir until smooth; add stock little by little; just
before taking from the fire add the cream and egg well beaten together.
Salt and pepper to taste.

COURT BOUILLON

Mrs. Robert Woods

Take six nice slices of red fish, roll them in flour, season with salt
and fry in hot lard, but not entirely done, simply brown on both sides,
and set aside. For the sauce, fry in hot lard a large onion chopped fine
and a spoonful of flour. When brown, stir in a wineglass of claret,
large spoonfuls of garlic and parsley chopped fine, three bay leaves, a
spray of thyme, a piece of strong red pepper and salt to taste. Lastly,
add your fried fish and cook slowly for an hour. Serve with toast bread.

TOMATO BOUILLON

Clara L. Scott

Four cups tomato; four stalks celery; one small onion; four cups water;
sugar, salt and pepper to taste; boil until celery is well done. Strain
and serve in cups with whipped cream.

VEGETABLE BOUILLON

Mrs. W. L. Gregson

Two tablespoonfuls of sugar; one carrot; one onion; one pint tomatoes;
three stalks celery (or salt spoon of celery seed); two whole cloves;
one salt spoon pepper; one bay leaf; blade of mace; one teaspoonful
salt; two quarts cold water; white of one egg; small piece of butter.
Burn sugar in kettle, add onion and brown; add carrot and celery, and
then cold water and other ingredients except butter and egg. Mix
thoroughly, boil, strain through two thicknesses of cheese-cloth, add
butter and serve.

JELLIED TOMATO BOUILLON

Mrs. P. J. Lanten

Put one quart of tomatoes in pan and simmer twenty minutes; add
one-third package of gelatine and stir until dissolved. Strain through a
fine sieve, season with salt, pepper and put in ice box to harden. Cut
in cubes in bouillon cups and serve with thin slices of lemon.

CREOLE GUMBO

Mrs. Robert Woods

Clean a nice young chicken, cut in pieces and fry in hot lard. Add a
large sliced onion, a spoonful of flour, two dozen boiled shrimps, two
dozen oy