LANDMARKS CLUB COOK BOOK

of flour. Place in buttered mold, bake light brown in oven. After baked, cut into squares or small spoonfuls, drop into bouillon.

Mrs Mary J. Schallert. CREAM OF LIMA BLAN SOUP.

One pint of Lima beans cooked very tender; press through a colander. Add one quart of fresh milk and a tablespoon of butter and a little flour, rubbed together. Pepper and salt, let come to a boil and serve.

Mrs. James 0. Kay?. FRENCH TOMATO SOUP.

Take one quart of tomatos, three pints of boiling water, one teaspoonful of soda, pepper and salt to taste, butter the size of an egg, one small onion chopped fine, and one quart of milk ; pour the boiling water over the tomatos and onion, and boil until the vegetables are nearly done (fifteen or twenty minutes ) strain and rub them through a sieve ; meanwhile boil the milk and stir into it the soda and butter ; after it boils up once, set it back to keep hot ; put the pepper and salt with the tomatos, and let them simmer five minutes ; then stir in the milk. Serve at once. The onion may be omitted. Add rolled cracker.

Mrs. A. Petpcii. FRUIT SOUP FOR CHILDREN'S LUNCH (NORWEGIAN).

One quart boiling milk and two tablespoons or more corn starch. Boil thoroughly, adding a pinch of salt and half cup sugar. Fifteen minutes before serving add left-over dabs of jam jelly, peach preserves, strawberries, etc. All kinds of fruit mixed — more the better.

Mrs Koepfli.

julienne (French).

Cut in small dice or thin shreds, some carrots, one or two turnips and potatos and some onions. Put a good lump of butter in a saucepan over a brisk fire ; stir in the vegetables and let them cook until they become a light golden color ; then gradually pour in some stock, or, if none can be had. some water in which beans or peas have cooked. Salt and pepper the soup and allow it to boil for an hour and a half, or two

hours. If desired, at the time of serving the hot soup may be poured over some thin slices of bread which have been fried a golden brown in butter.

Marthe Durnfrin. GUMBO FILE.

Joint a large chicken, a full grown hen is best. Place upon the stove a soup pot half filled with hot water. Fry the chicken a light brown and drop the pieces as done, into the soup pot. Cut up one onion, two slices of ham, one or two tomatos and some parsley, fry all together, and add to the chicken. Cook slowly for six hours. Remove some good pieces of breast, and place in the tureen, strain off the soup, add salt and cayenne pepper to taste. Plump a couple of dozen of oysters, by heat- ing them with a little butter and put them into the tureen also. Then stir into the gumbo enough file to thicken. Pour ovei the oysters and chicken and serve immediately. Serve with a tablespoonful of well boiled rice in each plate.

File is made from the very young leaves of the sassafras, dried and powdered.

Mrs. George J. Denis MOCK BISQUE: SOUP.

Two cups milk, three tablespoons butter, three tablespoons flour, half teaspoon salt, one spk. pepper, two cup tomato juice, quarter teaspoon soda ; combine as for cream sauce. Mix tomato and soda ; let stand five minutes, heat and serve immediately.

Victoria Ellis. MUSHROOM SOUP.

Prepare the mushrooms by peeling and boiling for two hours. Two spoonfuls butter (melted) add one spoonful flour'; mix smooth. Add one pint milk, slightly heated, and also a small quantity of stock. When the mushrooms are soft press through a fine colander and season to taste. (Include nutmeg if pre- ferred.) Stir constantly in a double saucepan until the mush- rooms are well heated.

Mrs. Hugh W. Vail. MUSHROOM SOUP.

Boil one onion and a bunch of parsley cut up fine in half a cup of stock. Then strain it. Add half a can of mushrooms

26 [LANDMARKS CLUB COOK BOOK.

sliced fine and the juice. Stir it twenty minutes, then add one cup of milk and two cups of stock, a tablespoonful of butter, two of flour rubbed together, and add to the soup a very little red pepper if desired.

Mrs. E. D. Neff.

net's sweet pea soup.

Boil half pint shelled sweet peas until tender. Remove, drain and mash through a sieve. Retain pulp, adding a little water, butter the size of a walnut, and pepper and salt to suit taste. In a separate saucepan boil one and one-half pints of milk slightly thickened with flour. Mix half and half of each when serving.

Mrs. Alfred J. Bayer. ONION SOUP.

Put some butter in a pan over a brisk fire ; cut in thin slices two large onions and fry them in the butter till they are light yellow but not brown. Then mix with them a level tablespoon- ful of flour and allow it to cook until it becomes light brown, stirring it constantly. Then gradually pour in about a quart of milk, and half a quart of water; salt and pepper. Allow the mixture to boil for at least fifteen minutes. Before serving, pour the boiling soup over some thin slices of bread.

This soup can be made without milk. If water only is usea the hot soup just before serving can be slowly poured into two yellows of eggs and well stirred. It then becomes cream col- ored.

Marthe Durnerin. OKRA GUMBO.

Cut a quart of okra in thin, small slices. Fry it in a large tablespoonful of lard. Put a tablespoonful of lard and a large spoonful of sifted floor in a granite or porcelain saucepan, and stir carefully until the flour acquires a deep brown color, then put in a finely chopped onion and continue to stir until it is thoroughly cooked. Add the fried okra and any scraps of cold turkey or chicken ; stir this all a while and add half a can of tomatos, three cloves, a teaspoonful of Worcestershire sauce ; salt and red and black pepper to taste. Then add a quart of hot water, stirred in slowly ; let boil with the lid on until as thick as desired. Serve with boiled rice.

Mrs. L. A. Grant.