uls of flour, one teaspoonful
salt, one-quarter spoonful celery salt and dash of white pepper and stir
until thoroughly mixed, add to the boiling soup; cook one minute, strain
and serve; sprinkle with chopped parsley.

MEAT JELLY

L. E. Kennedy

Two pounds of lean beef; one-half gallon cold water; six whole cloves;
one-half box gelatin soaked in one-half cupful of water for fifteen
minutes; six black pepper corns; one tablespoonful salt; two
tablespoonfuls sherry; the juice of one lemon. Cut the beef into the
water, add peppercorns, cloves and salt and let simmer slowly four
hours. Add the gelatin and strain; to this add lemon juice and pour into
a mold. When cold it will slice nicely.

RICE AND TOMATO SOUP

Boil to a pulp, in a quart of water, twelve ripe tomatoes which have
been peeled and cut up. Strain, place on stove and add two
tablespoonfuls butter rubbed into two tablespoonfuls of flour; add salt,
pepper and sugar to taste, onion juice and minced parsley. Cook ten
minutes and stir in one cup of cooked rice.

ONION SOUP

Mrs. E. P. Rowen

Slice and boil until tender eight medium sized onions; have a strong
soup stock ready; add the onions and season to taste. In each plate
place a piece of toast and grate Parmesan cheese over it, then slowly
add the soup the heat of which will melt the cheese. Serve.

OXTAIL SOUP

Mrs. H. J. Keil

One nice meaty oxtail; two medium sized carrots; two onions; one small
turnip; two-thirds teaspoonful Kitchen Bouquet; one bay leaf; four
peppercorns; two or three celery leaves; dash of pepper; salt to taste.
Wash and cover oxtail with water, add carrots cut in cubes. Cut onion
and turnip fine and put in a muslin bag with bay leaf, peppercorns and
celery leaves. This will leave only the carrot and meat in soup for
table. Bring to a boil and simmer for about four hours. Add pepper, salt
and Kitchen Bouquet and serve.

PEA PUREE

Mrs. H. P. E. Hafer

Boil one can of peas with a half a pound of salt pork until very soft.
Strain and squeeze through a colander. Add one pint of soup stock and
one-half pint of cream. Salt and pepper to taste. Serve with whipped
cream.

DUCHESS SOUP

One quart of milk; three slices of onion; one tablespoonful flour; one
tablespoonful butter; three tablespoonfuls grated cheese; two egg yolks
beaten; one teaspoonful Kitchen Bouquet. Simmer onion in butter, but do
not brown; add flour and milk and stir until smooth, then add th