GREEN PEPPER SALAD

Mrs. L. J. Rose.

Bell peppers, tomatoes, onions, salt.

Cut the peppers in halves, remove the seeds; chop the tomatoes very fine; add half the pepper seeds, with a little onion and salt. Mix all together. Fill the peppers and pour Mayonnaise Dressing over them.

DELICIOUS TOHATO SALAD

Mrs. Anna O'Melveny.

Cut a circle from the stem end of large, ripe tomatoes, remove the pulp with a sharp knife, being careful not to break the skin. Chop the pulp with one fresh cucumber (peeled) and a slice of onion. Season with pepper, salt, and a little of Howland's olive oil. Place in the ice box with the skins. Prepare a thick mayonnaise which should be put on ice also. Just before serving, drain off the superfluous liquid, fill the skins with the chopped mixture, placing a large spoonful of mayonnaise on top of each. Set the stuffed tomatoes in the center of a platter, with a border of crisp lettuce leaves. Serve as a course, with delicate crackers and cheese, or cheese straws.

TOMATO SALAD

Mrs. J. J. :Mellus.

U^e tomatoes the size of an ^ZZ- Remove the skins and a little pulp, from the stem end; turn them to drain, and keep them on ice one hour, then fill with mayonnaise. Serve with lettuce and garnish with hard-boiled eggs and green peppers; cut as fine as possible.

The lettuce should be washed, and kept on ice several hours, being careful to shake out all the water.

POTATO SALAD

Mrs. Helen Widney Watson.

One pint of sour cream, (very thick); i tablespoon of vinegar, (generous measure) ; i tablespoon of Durkee's salad- dressing, (generous measure); 3 yolks of eggs.

66 How We Cook in Los Angeles •

If these proportions do not suit all tastes, the quantitj' of vinegar and salad dressing can be added to or diminished. The potatoes should be cold but freshly -cooked. Fill a three-pint salad dish within an inch of the top with layers of thinly-sliced potatoes ; each layer to be salted, peppered and strewed with tin3^bits of onion, then pour the dressing over it.

POTATO SALAD

Mrs. Alice Curtain.

For the salad: Six large potatoes; i coffee cup chopped celery, (using only white stalks. )

For the salad dressing: Three eggs; i cup milk; one table- spoon each of sugar; Rowland's olive oil; salt; i scant table- spoon mustard; i cup vinegar.

Boil the potatoes till done, when cold slice thin. Put in the salad bowl a layer of potatoes, then a layer of the celery, then a layer of the dressing, until potatoes and celery are used. Prepare the dressing as follows : Rub the salt, mus- tard and sugar in a bowl till smooth, work in well the oil and the eggs, beat well, then add the vinegar slowly, and lastly the milk. Set the bowl in a basin of boiling water, and cook until it thickens, stirring constantly.

CUCUMBER SALAD

Mrs. Hugh W. Vail.

Large green cucumber; tomato; celery; parsley; onion; mayonnaise.

Peel and cut the cucumbers in two, lengthwise, remove the seeds, mix with the pulp of the tomato, chopped celerj^ and parsley, (a little onion if preferred,) cover with mayon- naise, and fill the cucumber with the mixture, and serve in a large bowl of cracked ice.

BEET SALAD

Beets boiled and sliced thin, with an equal quantity of sliced potatoes. Served with cream dressing, either hot or cold.

Salads 6j

CABBAGE SALAD

Mrs. M. J. Danison.

One half head of cabbage; 4 slices of boiled ham; i cooked beet; 2 hard-boiled eggs; i tablespoon of dry mustard; ^4 cup of sugar; i cup of vinegar.

The pieces of ham, fat and all chopped fine ; cabbage and beet chopped separately, and fine ; eggs chopped mediumly fine. Season with salt and pepper to taste. Mix all together, pouring the vinegar on last.

Corned beef may be used instead of ham.

CABBAGE SALAD

Mrs. J. M. Stewart.

One salad bowl cabbage (cut fine); 1-2 pint rich cream; ^ pint vinegar; butter size of a walnut; i teaspoon sugar; yi teaspoon salt; ^ teaspoon corn starch; i teaspoon grated horseradish, (dry); 2 pinches black pepper; i egg; (2 if cab- bnge is watery.)

Put all ingredients; except cream, cabbage and egg] in a double boiler. Bring to a boil, then stir in slowly the egg — well beaten; then the cream. Pour over the cabbage while hot.

CHEESE SALAD

Sprinkle grated cheese over crisp lettuce, and serve with either French or cooked mayonnaise dressing.

niXED SALAD

Mrs. J. J. Melius.

Slice ripe tomatoes, cucumbers, and tinj- young onions.

Arrange them in layers in a salad bowl, garnish with young lettuce, and the moment before serving, cover with French dressing. The cucumbers should be peeled and soaked in ice water for two hours before using.

6S How We Cook in Los Angeles

OYSTER riAYONNAISE

Mrs. E. P. Ewing.

Heat medium-sized oysters to the boiling point, in their own liquor. Drain them well, when cold, dress with Mayon- naise, highly seasoned with salt, pepper and mustard, sprinkle finely cut celery on top of the salad.

SALMON SALAD

Mrs. E. P. Ewiug.

Salmon; cabbage; cream dressing.

Pick cooked salmon into small pieces, have white crisp cabbage finely shaved; sprinkle a layer of cabbage in the bowl, cover it with bits of salmon; repeat until the desired quantity is obtained; pour over it a cold cream dressing, and garnish by sprinkling on the top some shavings of cabbage.

SHRIMP SALAD

Mrs. S. C. Hubbell.

One can of shrimps; i good-sized lemon; i cup sour cream — thick; I yolk of egg; 3 tablespoons Darkee's salad dressing; celery; cayenne pepper.

Break the shrimps in two or three pieces, squeeze the juice of the lemon over them, and add half the quantity, of celery. For the dressing, add the well-beaten yolk to the cream and Durkee's dressing, using very little cayenne.

SHRinP SALAD

Mrs. M. S. Mathison.

Soak canned shrimps in ice water several hours, and serve them with boiled mayonnaise dressing.

Dressing. — Three eggs; i teaspoon mustard; 2 teaspoons salt; }l saltspoon cayenne pepper; 2 tablespoons sugar; 2 tablespoons melted butter; or Howland's olive oil; }4. cup of hot vinegar; cream, lettuce, English walnuts.

Beat the yolks with the mustard, salt, cayenne, sugar, but- ter and vinegar. Froth the whites and cook all in a double boiler until thick. Thin with cream. Garnish with English walnuts, and lettuce.

Safads 6g

SHRinP AND CUCUHBER SALAD

Mrs. \V. G. Whorton.

One can of shrimps; 3 large cucumbers.

Soak the shrimps in ice water one hour. Pare the cucum- bers; lay them in ice until very cold and crisp; cut in cubes. Cut the shrimps in two or three pieces; mix with the cucum- bers. Serve wdth mayonnaise or lettuce.

LOBSTER SALAD

Miss Wister.

Select small, heavy lobsters; put them in warm water and boil half an hour. Take from the shells and claws all the edible meat. Cut it in blocks, and cool it thoroughly. Use Mayonnaise dressing, very cold. When ready to serve make a nest of lettuce on the dish; mix about three- fourths of the Mayonnaise with the prepared lobster; place it in the dish; cover with the rest of the dressing ; garnish with small tufts of lettuce, and the smaller claws.

COVE OYSTER SALAD

Mrs. M. R. Sinsabaugh.

Two cans of cove oysters; >^ teacup cream; 5^ teacup of vinegar; 3 eggs; i tablespoon butter (heaping); i tablespoon celery seed, or celery, cut fine; i teaspoon sugar; i teaspoon salt; I teaspoon mustard; ^ teaspoon cayenne; handful of rolled crackers.

Beat the eggs. Add to them the cream, vinegar, butter, sugar, salt, mustard and caj^enne. Cook in a steam boiler until it thickens; add the celery. Drain the liquor from the oysters; chop them, add the cracker crumbs; pour the dressing over them when cold.

riAYONNAISE OF SWEETBREADS

Mrs. George Steckel.

One pair' of sweetbreads ; i teaspoon salt ; i pint mayon- naise ; lettuce, onions.

After the sweetbreads are cleaned and parboiled, let them lay in cold water half an hour, then remove the skin and fat;

JO How We Cook hi Los Angeles

and cover with boiling water. Salt and simmer gently twenty minutes, then set aside to cool. Wash and dry, tender leaves of lettuce. Rub the bottom of a bowl with onion, and in it make one pint of mayonnaise. Place in the center of the salad dish a thin slice of onion and arrange lettuce leaves around it. Cut the cold sweetbreads in thin slices; mix care- fully with mayonnaise, and add to the dish.

This is a delicious salad, and if prepared as directed will have only the faintest suspicion of onion.

CHICKEN SALAD

Mrs. Hendersou's Cook Book.

One chicken; white celery stalks; 3 tablespoons vinegar; I tablespoon Rowland's olive oil; salt, pepper, mustard.

Boil chicken till tender, when cold, separate the meat from the bones. Cut into small bits; do not mince it. Cut some white, tender stalks of celery into three-quarters inch lengths. Mix chicken and celery together; stir into them a mixture in the proportion of three tablespoons of vinegar to one of oil; pepper, salt, mustard to taste. Set this aside for an hour or two. When ready to serve mix the chicken and celery with a mayonnaise dressing, reserving a portion of the mayonnaise to mark the top. Garnish with fresh celery leaves, stick a bunch of these in the center of the salad and from the center to each of the four sides, sprinkle rows of capers.

Chicken salad is often made of lettuce instead of celery. Marinate the chicken alone a moment before serving, add the small, tender, sweet lettuce leaves, then pour mayonnaise dressing over the top. Garnish with the center heads of let- tuce, capers, cold chopped red beets, or sliced hard-boiled eggs. Sometimes little slips of anchovy are added for a gar- nish. When on the table it should all be mixed together.

Many may profit by this recipe for chicken salad, for it is astonishing how few understand making so common a a dish. It is often minced and mixed with hard-boiled eggs for a dressing.

Salads yr

CHICKEN 5ALAD

Mrs. E. A. Otis.

In mixing chicken salad allow one yolk of an egg to each chicken, and to four chickens one and a half pints of olive oil. Pick the chickens apart with fingers, removing carefully all fat and skin. Then take celery, pick likewise into small pieces and add it to the chicken until there is an equal quan- tity of each. If celery cannot be obtained, use lettuce pre- pared in the same manner.

For the dressing one level teaspoon of salt to each yolk of an egg; pepper to taste, one teaspoon of dry mustard, and juice of one lemon, more if the lemon is not very juicy. The oil should be added a few drops at a time, stirring constantly. While stirring, add an occasional drop of vinegar. To this mixture add the last thing one-half cup of rich cream, and when thoroughly mixed, pour over the salad just before it is served. The object of the lemon is to cut the oil, and make the dressing of a cream-like consistency.

SALAD OF STUFFED EGGS

Mrs. L. J Rose.

One dozen eggs; 2 tablespoons Ho wland's olive oil; onions, salt, red pepper.

Peel and cut in halves the hard-boiled eggs; remove the yolks, mash and add the oil. Use a little onion, salt and pep- per to taste; when thoroughly mixed, fill the white cups. Press them together and serve on lettuce leaves.

EGG SALAD

Mrs. J. A. Fairchild.

Six hard-boiled eggs; 3 medium-sized pickles; i teaspoon mustard; 2 teaspoons sugar; i teaspoon salt; i tablespoon Howland's olive oil; 2 tablespoons vinegar; a little parsley, a little pepper.

Cut the eggs in halves; take out the yolks, powder them, and mix with the chopped pickles, parsley, and other season- ing. Cut a small piece from the round end of the eggs; fill with the mixture, and garnish with parsley.

y2 How We Cook in Los Angeles

EGG SALAD

Mrs. Orr Haralson.

Kight eggs, hard-boiled; 4 tablespoons Howland's olive oil; 2 tablespoons vinegar: i small teaspoon salt; Y-z teaspoon pep- per; y^ clove garlic; V^^ teaspoon mustard; i sprig parsley — chopped fine.

After the eggs are boiled and thoroughly cold, cut them in halves; take out the yolks, mash, and mix them with the other ingredients. Fill the whites with the mixture. Tie two halves together with a dainty ribbon, and place on crisp lettuce and cover with mayonnaise.

FRUIT SALAD

Mrs. L. J. Rose.

This delicious dish is made of several kinds of fruit. I^eave the small fruits whole, and slice the larger kinds. Sweeten to taste, and serve with ice cream.

Mrs. Hugh W. Vail.

Cut the shaddocks in halves; remove the pith and seeds; fill with sugar and cracked ice.

ORANGE SALAD

Mrs. Hugh W. Vail.

Quarter the oranges and serve with lettuce and mayon- naise.

FRUIT SALAD

Mrs. John A. Henderson.

Three oranges; i lemon; i can pineapple; Vo box gelatine; I coffee cup granulated sugar; candied cherries, white grapes.

The juice of three oranges; if not ver^^ juicy use four; the juice of the lemon and juice trom the pineapple. Cut the slices of pineapple in small pieces. Soak the gelatine for one hour in just enough water to cover it. Then pour over it half a cup of boiling water to dissolve it. Add the pieces of pine-

Salads yj

apple to the juices and gelatine with the sugar and set away to harden. Add candied cherries as the salad begins to harden; white grapes may also be then added. Bananas may be used instead of pineapple.

FRUIT SALAD

Mrs. A. M Hall.

One box of gelatine; i cup cold water; lyi pints boiling water; 2 or 3 lemons; 2 cups sugar; oranges, bananas, straw- herries and pineapple.

Pour the cold, water over the gelatine and soak one hour. Pour over this the boiling water and strain. Add the juice of the lemons and the sugar. When almost cool stir in sliced oranges, bananas, strawberries and pineapple.

M. B. W.

Broth, or stock, may be made by boiling the cracked joints of beef, veal, or mutton in water; in the proportion of two and one half pints to each pound of bones and meat. The bones and meat should be of about equal weight. Chicken and veal added to beef make a more delicate soup.

Put the meat in the pot, cover with cold water, and let it come to a boil, then skim. Next set the pot where it will simmer slowly four or five hours, when it should be done.

The next day, when the broth is cold, and and the fat which has hardened on the top has been removed, a nice jelly will be formed, which, if kept in a cold place, should keep one week. When vegetables are used, they should be added only in time to become well cooked. If onions are used, they should be fried in a little hot butter, before they are added to the soup. Potatoes and cabbage should be boiled in separate water, before they are added to a soup.

Just before dinner each day, if soup is to be served, it is only necessary to cut off some of the jelly, heat it, serve it alone or add any flavoring desired, as onion, tomato, asparagus, green peas, macaroni, vermicelli, tapioca, or any- other flavoring.

Stock should be kept in a stone jar, and is valuable aside from making soups, for gravies, sauces, and stews.

TO CLEAR SOUP STOCK

Allow the white and shell of one egg for every quart of stock. Set it on the fire and stir till hot, let simmer ten minutes, then add a cup of cold water, and strain through a fine strainer or napkin.

Soups "js

MRS. B. C. WHITING.

All flavoring should be added to the soup after the stock is made and when cold; no vegetables should be boiled with stock, as it gives it a bad flavor. Boil the vegetables first and press them through a colander, then add them to the stock, and boil two minutes; otherwise soups disagree with some people.

CARAflEL FOR COLORING SOUPS

MRS. LINCOLN.

Melt one cup sugar with one tablespoon of water in a frying pan. Stir until it becomes a dark brown color. Add one cup of boiling water; simmer ten minutes and bottle when cool. This should be always kept on hand, as it is useful for many purposes. It gives a rich, dark color to soups, coffee, and jelly; is more wholesome than browned butter in sauces, and is delicious as a flavoring in custards and pudding sauces.

PROFITEROLES FOR SOUP

MRS. FRANK K. PHILLIPS.

One fourth cup boiling water; 2 eggs; Y-z scant cup flour; yl cup butter.

Put the water and butter in a sauce pan and place on the fire. When it boils rapidly add the flour all at once. Beat well with a strong spoon for two minutes. Turn into a bowl and put away to cool. When cool add the eggs one at a time and beat 15 minutes. Roll the size of peas and drop on buttered tins, and bake ten minutes.

TO riAKE FORCE MEAT BALLS

MRS. J F. CONROY.

Chop cooked meat until fine; add chopped parsley, a little fine onion, salt, pepper, and bread crumbs; dip in ^%^ and fry. Before serving put balls in soup and boil once, then arfd two lemons sliced, with tomato catsup, and a little vinegar — say i tablespoonful — just before serving.

7<5 How We Cook in Los Angeles

nARROW=FAT BALLS FOR SOUP

MRS. M. G. MORE.

One cup of marrow; 2 eggs (well beaten); i cup dry bread crumbs; a little salt.

Remove the marrow from soup bones. Soak or wash free from blood, chop fine.

Mix the ingredients together, form into balls and cook in soup one half hour.

Juliet Corson.

This is the most elaborate, and at the same time the most delicate, and nutritious soup that can be made.

Four quarts of cold water; 4 pounds soup beef and bone; I chicken or fowl weighing from 3 to 4 pounds; the small end of a leg of veal, (the knuckle). One large carrot; i small onion; i large turnip; 3 roots parsley; i blade of mace; i dozen whole cloves; i stalk celery; i dozen pepper corns; i hz.y leaf; a sprig of any dried herb, (sage excepted); i tablespoon of salt.

Carefully pluck, singe, draw, and truss the fowl for boiling. Cut the beef in a large piece from the bone. Break the bones in small pieces, removing the marrow; put them in the bottom of the soup kettle; lay on them the beef and fowl; pour in the water and let it gradually heat and boil, removing all scum as it rises. Peel the onion, carrot and turnip, leaving them whole; stick the cloves in the onions. Wash the parsley with stalk and leaves Attached; in the midst of it put the mace, bay leaf, celery, pepper corns, etc. Wrap the roots and leaves of the parsley about these and tie in a compact little bundle. (This makes a bouquet or fagot of herbs). After the soup is skimmed clear, add the bouquet, the vegetables, and the level tablespoon of salt. Cover the kettle, and place it where its contents will boil slowly from one side, for three hours at least. When the chicken is tender take it up. It can be used for any of the dishes made of cooked chicken.

Strain the bouillon through a clean towel laid double in a

colander set over an earthen bowl. When cold, remove every particle of fat. Mix for each quart, the white and shell of an egg> with one tablespoon of cold water in a sauce pan; pour in the bouillon, set it over the fire, stirring occasionally to keep the &^g loosened from the pan until it begins to boil; then place where it will boil gently until the soup looks clear as wine, under the thick scum of ^ZZ- Strain again through folded towel and colander, allowing it to run through without squeezing the towel, as that might force through some tiny particle of the ^%Z- It should be perfectly clear and spark- ling, and of the color of amber.

The bouillon after it is clarified will keep from three to ten days, according to the weather. Sealed in jars it will keep indefinitely.

AHBER OR CONSOMME

Mrs. Rorer

Four pounds beef; i ounce suet; i small onion; 3 quarts cold water; 4 cloves; i small carrot; piece of celery; i ^%%, (white).

Cut into dice four pounds of lean beef from the round. Put about one ounce of suet and one small onion, sliced, into the soup kettle, and cook until a good brown; tlien add the meat. Cook without covering thirty minutes; add the cold water; cover the kettle and simmer gently for about three hours; at the end of this time add the cloves, carrot, piece of celery, and simmer one hour longer. Strain and stand away to cool. When cold, remove all grease from the surface. Turn the consomme into a kettle; beat the white of ^^^ with a half cup of cold water; add it to the boiling consomme; boil one min- ute and strain through cheese cloth. Season, and it is ready to serve. If not dark add ateaspoonful of caramel.

CONSOMME ROY ALE

Mrs. Edward Silent

Three eggs; y^. cup of stock; J/3 teaspoon salt.

Beat the eggs well, then add the stock and salt. Butter a

7^ How We Cook in Los Angeles

small pan; pour the custard in and set it in a large pan of hot water and cook in a slow oven until the custard is firm. When cold cut into squares and add to any soup.

nULLAQATAWNY SOUP

Mrs. A. C. Jones.

One chicken weighing 3 pounds, 3 pounds veal, two large onions, 2 large slices carrot, 4 stalks celery, 3 tablespoons butter, I tablespoon curry powder, 4 tablespoons flour, salt and pepper to taste; 5 pints water.

Take two tablespoons of the fat from the opening of the chicken and put in the soup pot. As soon as melted, put in the vegetables, which have been cut fine. Let all cook to- gether for twenty minutes, stirring frequently, then add the veal cut into small pieces. Cook fifteen minutes longer, then add the whole chicken and the water. Cover and let it come to a boil, skim and set back, where it will simmer for four hours, (in the meantime taking out the chicken when tender.) Now put the butter into a small frying pan, and when hot, add the dry flour; stir until a rich brown; then take from the fire, and add the curry powder; stir this mixture into the soup and let it cook half an hour longer, then strain through a seive Rinse out the soup pot and return the strained soup to it. Add salt, pepper and the chicken, (which has been freed from the bones and skin, and cut into small pieces,) Simmer very gently thirty minutes. Skim off" any fat that may rise to the top, and serve with small squares of toasted bread.

PLAIN BEEF SOUP

One shank bone; i cup pearl barley; 3 or 4 good-sized potatoes.

Take a shank bone, wash nicely, and after breaking it in several places, put it into a pot of cold water, without salt. Let it boil slowly half an hour, taking off" the scum as it rises; add the barley and let it boil two and one half or three hours. Half an hour before taking it up, have the potatoes pared and

sliced an eighth of an inch thick, and put them in to boil. Add salt and pepper to taste. If the soup is too rich, skim off the fat from the top before putting on the table.

OX^TAIL SOUP

Mrs. E. Holleubeck.

One joint beef, (well filled with marrow); 2 ox tails; ^ pound okra; salt; a little red pepper; handful rice; i soup bunch.

Let beef and ox-tails come to a boil, then skim well. Let boil 1J2 hours; then add okra cut up small, rice and vege- tables. Remove vegetables when done, add salt and pepper.

This soup should cook five or six hours.

BROWN 50UP (Southern Soup)

Mrs. J. F. Coiiroy.

Soup beef; 12 whole cloves; soup bunch; water; 3 table- spoons brown flour; force meat balls.

Put beef into cold water, allowing i pound to i quart of cold water, add cloves. Boil until the meat is tender; take up the meat, put in soup bunch, boil i hour. Take from fire and strain, return the clear soup to the pot, set on the fire. Take two tablespoons brown flour, moisten with cold water until smooth like cream, stir into soup before putting in force- meat balls.

WHITE SOUP

Mrs. Oweus.

Six tomatoes; 4 onions; 4 tablespoons crushed tapioca; yY-z pints milk, butter, pepper and salt; 2 quarts water.

Boil the vegetables in the water till soft, rub through a sieve, return the paste to the water, add the tapioca and boil fifteen minutes; season, add the milk, and as soon as hot, .serve.

SCOTCH SOUP

Training School of Glasgow.

One bone; i pound lean beef; i teacup of oatmeal; 2 onions

8o How We Cook in Los Angeles

or leeks; a bit of carrot; turnip and celery; lo coffee cups of water, salt and pepper.

Take the fat from the bone and put it on to boil with the water; add the onion, carrot, turnip and celery. Set it to boil three hours, and strain. (This makes stock and may be made a day or two before it is used.) Then put a little beef drippings in the soup pot; cut the meat in small squares, also chop the onion finely, and fry them all in the drippings; add the stock and allow it to boil, then add gradually the oatmeal, one dessertspoon of salt, and a little pepper. Let all boil for three quarters of an hour and serve.

KENTUCKY CHICKEN SOUP

Mrs. G. Wiley Wells.

One chicken; i^ gallons cold water; i tablespoon finelj- chopped onion; i potato — size of an &z^\ Y-z teacup rice; I quart fresh milk; i teaspoon flour; salt; pepper; lump butter.

Cut chicken into pieces, put into a gallon and a half of cold water. Boil slowly two hours, then put into it the onion and potato cut up fine, and half cup of uncooked rice. L,et all boil until the water is reduced to a quart, then put in a quart or more of fresh, rich milk. Thicken with a teaspoon of flour, mixed in a little cold water. Boil again; season with salt, pepper and a lump of butter, size of a pigeon's ^^^.

Boil this soup five or six hours.

CHICKEN SOUP

Mrs. J. F. Couroy.

One full-grown chicken; 3 pints water; i teacup cream; Yi teacup pearl barley or rice; pepper and salt.

Cover and let cook slowly one hour, skim, and add tea- cup of cream just before serving.

The chicken may be eaten with mashed potatoes, or used for salads or croquettes.

GUMBO SOUP

Mrs. G. L. Arnold.

Two pounds of beef and bone; ^ pound of ham or salt

pork; I quart of tomatoes — sliced; 2 quarts of gumbo — sliced: 4 tablespoons of butter.

Put the meat and gumbo in a pot, with one quart of cold water; stew for one hour, then add the tomatoes, and two quarts of boiling water, more if needed. When the contents of the pot are boiled to pieces, put in the butter and pepper. Strain and serve with croutons.

GUMBO SOUP

Mrs. W. J. Elderkin.

One spring chicken; i small slice ham; i heaping table- spoon lard; okra; i or two large tomatoes; i spoon of flour; a little boiled rice.

Cut up the chicken in small pieces, also the ham. Put into a pot with the tablespoon of hot lard ; when fried, add okra, cut into small pieces, the tomatoes and flour. Cover the whole with water, and let it simmer over a slow fire. If crabs or shrimps are obtainable add them, and season the whole highly. Salt to the taste.

Place a little boiled rice in the center of a soup plate, add some gumbo. Serve very hot.

Many persons in New Orleans add Chili pepper.

OKRA SOUP

Mrs. J. F. Conroy.

One can of okra; (if 5'OU cannot procure fresh okra); i tablespoon minced onion; i tablespoon butter; i^ pints boil- ing water; salt and cayenne pepper to taste.

Put can of okra in pot, with the onion and butter, when boiling hot add the boiling water; salt and cayenne pepper to taste.

MUSHROOn SOUP

Mrs. Hugh W. Vail.

One tablespoon flour; i tablespoon butter; i quart milk; I pint mushrooms.

Melt flour and butter until very smooth, (do not brown).

82 How We Cook in Los Angeles

add the milk slightly heated to the flour and butter. Stir constantly in a double sauce pan until it becomes thick like cream.

To prepare the mushrooms. Peel and boil for two hours; when cold, press through a fine colander, and stir into the previously prepared soup until well heated through. Serve.

CORN SOUP

Miss M. K. McLellau.

One pint grated green corn; i quart milk; i pint hot water; i heaping tablespoon flour; 2 tablespoons butter; i slice of onion; salt and pepper to taste.

Boil the corn cobs in the water half an hour; take them out and put the grated corn in, and the onion. L,et them boil about half an hour, then strain and add the flour and butter — mixed smooth in a little milk. Cook a few minutes, add the milk boiling hot. Season and serve.

CORN SOUP

Mrs. W. J. Elderkin.

One quart of corn, fresh or canned; 3 pints fresh milk; pepper; salt; butter size of an &z^\ ^ teaspoon corn starch; 4 tablespoons cream.

Place over the fire, in just enough water to cover it, i quart of corn. When well stewed, press through a colander into a fresh sauce pan, then add pepper, salt and butter. Let this stand while you place over the fire three pints of fresh milk, when this has come to a boil, (be careful not to scorch), stir in slowly the corn. Let all cook together very slowly for ten minutes, or until it has boiled well five minutes; then add the corn starch which has been dissolved in cold milk and also the cream. Serve immediately very hot.

POTATO SOUP

Mrs. Charles Silent.

Three potatoes; i pint of stock; i teaspoon chopped onion; i stalk of celery; i teaspoon salt; Yi teaspoon celery

salt; Yz saltspoon white pepper; ^4 saltspoon cayenne pep- per; Yz tablespoon flour; i tablespoon butter.

Wash and pare potatoes; let soak in cold water half an hour. Put into boiling water and cook until very soft. Cook the onion and celery with the milk in a double boiler. When the potatoes are soft, drain off the water and mash them. Add the boiling milk and seasoning. Rub through a strainer, and put it on to boil again. Put the butter in a small sauce pan, and, when melted and bubbling, add the flour, and when well mixed stir into the boiling soup; let it all boil five minutes, and serve very hot. If the soup is too thick, add more hot milk. The celery salt may be omitted if you have fresh celery — if you like, add i tablespoon of fine chopped parsley just before serving,

SPINACH SOUP

Mrs. Edward Silent.

One peck of spinach; 3 tablespoons of melted butter; 3 tablespoons of flour; i tablespoon of sugar; i teaspoon of salt, and a little pepper; i quart of stock or milk.

Wash the spinach and cook in a little water until tender,

drain, chop and pound the spinach to a paste, then add the

butter, flour, sugar, salt and pepper. Cook ten minutes,

then add the stock or milk, when hot rub through a sieve.

POTATO SOUP

Mrs. W. B. Holcomb.

Six potatoes; i quart of milk; ^ cup of butter; i ^%^; pepper and salt.

Boil and mash the potatoes, while mashing, add the but- ter and pour in gradually the boiling milk. Stir well and strain. Heat once more. Beat up the egg, put in the tureen and pour over it the soup when ready to serve.

POTATO SOUP

Three good-sized potatoes; i teacup sweet milk; 2 quarts of water; i cup sweet cream; pepper, salt and butter to taste.

-^^ How We Cook in Los Angeles

Peel and slice potatoes, boil in the water till nearly done, then add the milk, pepper, salt and butter to taste. Just before removing from the fire, pour in the sweet cream.

MOCK BI50UE SOUP

Mrs. C. H. Walton.

One half can tomatoes; i quart milk; Vi cup butter; i

tablespoonful corn starch; i teaspoonful salt; ^ saltspoonful

white pepper.

Stew the tomatoes until soft enough to strain easily.

Boil the milk in a double boiler. Cook one tablespoonful of

the butter and the corn starch together in a small saucepan,

adding enough of the hot milk to make it pour easily. Stir

it carefully into the boiling milk and boil ten minutes. Add

salt, and pepper and the strained tomatoes. If the tomatoes

be very acid, add half a saltspoonful of soda before straining.

6erve very hot.

TOMATO SOUP

Mrs. C. C. McLean.

One quart soup stock; i quart tomatoes — canned or fresh; parsley and small onion, for flavor.

Boil 15 minutes; strain and thicken with flour. Add butter, pepper and salt. Serve very hot.

TOMATO CREAH SOUP

Mrs. J. J. Ayers.

Boil till soft four large tomatoes; strain through a sieve, and then add one teaspoon of soda; a quart of milk; 4 rolled crackets; butter; pepper, and salt.

TOHATO SOUP

Mrs. D. G. Stephens.

One quart stock; i quart can tomatoes; i teaspoon soda; I quart milk; 2 tablespoons butter; 2 tablespoons corn starch.

Heat together the stock and milk. Put the tomatoes through a colander, place on stove, when hot add soda. Melt the butter and stir into it the corn starch. Add this to the tomatoes. Stir the milk and tomatoes into stock. Sea- :son to taste.

TOHATO CREAH SOUP

Miss M. E. McLellan.

Six tomatoes; i small salt spoon soda; i pint of milk; 2 large teaspoons flour; i dessertspoon butter.

Stew the tomatoes, add the soda, then strain through a fine strainer. Boil the milk and thicken it with the flour; add the butter, then the tomato. Season to taste and serve.

TOHATO SOUP

Mrs. A. C. St. John.

One pint cooked tomatoes; i teaspoon salt; pinch of soda; 3 rolled crackers; }( teaspoon pepper; i heaping tablespoon butter; i quart sweet milk.

Put the tomatoes through a sieve, add the soda and boil for five minutes; then add the milk, butter, salt and pepper; when this boils add the rolled crackers; let just boil and serve at once.

Instead of the quart of milk, a pint of water and a pint of milk may be used, and still m.ake an excellent soup.

[GREEN PEA SOUP

Mrs. J. Wigraore.

Three pints green peas; ^ pound of butter; 2 slices ham; 3 onions, sliced; 4 heads lettuce, (shredded); 2 French rolls, (crumbs of); 2 handfuls spinach; i lump sugar; 2 quarts me- dium stock.

Put the butter, ham, i quart peas, onions and lettuce to a pint of stock; simmer one hour; add the rest of the stock and the rolled crumbs; boil for another hour. Boil the spinach and squeeze dry. Rub the soup through a sieve, and spinach with it to color it. Then have ready i pint of young peas boiled, add them to the soup. Put in sugar, give one boil and serve.