RIVERSIDE RECIPES

SOUP STOCK. — Put soup meat or bone on in cold water, al-, lowing about 2 quarts to 3 pounds of meat. Drop in an onion, a piece of celery and tomato to season, and salt when par- tially cooked. Boil long and slowly, and when done take out the meat and strain; allow the liquor to stand over night. In the morning remove all the grease from the top, when it will be ready for use. A variety of simple soups can be made by the addition of rice, macaroni (broken up), chopped vegetables, meat or marrow balls as desired, allowing sufficient time to cook in the stock; be- fore serving, pepper and salt to taste. — Mrs. Henry Rives.

MILK TOMATO SOUP. — Cook a pint of peeled or i can of tomatoes until soft, then rub through a strainer and return to the fire. Season with salt and pepper and add a little butter. Heat a quart of milk and, just before it comes to a boil, put in soda about the size of a bean, then add the tomatoes and serve hot. — Mrs. R. W. Parry.

SALMON BISQUE. — One can salmon, i pint milk, i quart boil- ing water; salt and pepper to taste. Pick the salmon to pieces, re- moving all bits of bone and skin; put over the fire in the boiling water and let it simmer half an hour; add the boiling milk, i table- spoon flour rubbed with i tablespoon butter; season, stir till smooth and serve. — C. T, H.

GREEN PEA SOUP. — Allow a pint of shelled peas to a quart of water and cook till soft; skim out and rub through a colander, and stir into the water in which they were cooked ; boil Y<z hour

longer and season with salt and pepper. For 3 quarts of soup make a thickening of 2 tablespoons butter mixed with ^ cup rice flour or 2 tablespoons common flour; stir well from the bottom and remove as soon as cooked through. This soup should be of the consistency of good thick cream. — Mrs. H. J. Thyes.

BISQUE OF BRAINS. — One set of calf's brains boiled in i quart of water with i tablespoon of vinegar; when done remove and chop fine, and add i quart of strong, strained beef broth; season it with i tablespoon of caramel, i teaspoon of Woicester- shire sauce, i level teaspoon of salt, ^ teaspoon black pepper; thicken it with 2 tablespoons of flour rubbed in 3 tablespoons of melted butter; boil 5 minutes and add i quart of boiling milk, in which previous to mixing has been stirred i level teaspoon of soda. Serve immediately. — Mrs. Idah M. Sh abridge.

MARROW BALLS. — Beat i egg and season with a little salt and pepper; stir in enough rolled cracker to make a stiff batter and work in about three teaspoons of marrow fat, then make in balls about the size of small marbles; boil in the soup about 5 min- utes.— Mrs. R. W. Parry.

MEAT BALLS. — Get round steak, and scrape meat off with a sharp knife until you have a cup; rub with i^ cups moistened bread crumbs, i tablespoon marrow, and i tablespoon butter; mix with i raw egg, and if too moist to roll easily in small balls, add dry breadcrumbs; season with salt, pepper, the least bit of finely minced onion and grated nutmeg. It is better to make the balls several hours before using to allow them to dry. Drop in clear boiling soup, and cook 10 or 15 minutes. — Mrs J. Vanderleith.

POTATO SOUP. — Shank of veal, 3 large potatoes, peeled and cooked with meat; season with salt, pepper and parsley When ready to serve strain and add ^ sliced lemon and wine-glass of sherry. Put slices ol lemon and hard-boiled eggs in plates before serving. — Mrs. H. M. demons.

DEVILED CRAB. — Pick the crab fine and add one-third the quantity of rolled cracker, moisten with cream, season with salt and red pepper, i tablespoon Worcestershire sauce and parsley; put little pieces of butter over the top; bake 20 minutes. — Mrs. R. L. Fulton.

BAKED TROUT (Long Island style). — Make incisions 2 inches apart on one side of the fish, placing a small piece of bacon in each, lay in long baking pan and surround with potatoes, cut lengthwise in strips y^ inch thick, sprinkle with salt and pepper, and i table- spoon each of lard and butter; when half cooked pour ^ cup boil- ing water over the potatoes; serve in the pan, which may be con- cealed in a folded napkin ii desired; place a radish or small lemon in the mouth and garnish with parsley. — Mrs- M. D. Foley.

SALMON IN MOULD. — One large cup salmon rubbed fine, 4 eggs beaten lightly, ^ cup bread crumbs, 2 tablespoons of melted butter, salt and pepper; beat the crumbs into the eggs and rub the butter with the salmon; then put all together into a well-buttered mould and steam about an hour. Sauce: i^ cups of milk, i table- spoon of cornstarch ; boil i minute, add juice from salmon, and just before serving add i egg well beaten; pour over the salmon after turning from the mould on a platter. — Mrs. H. A. Ware.

CREOLE CRAB. — Beat r egg well, add i cup cream and 2 tablespoons melted butter, i tablespoon Worcestershire sauce, mace, allspice, cloves, white pepper, Cayenne pepper, salt and curry powder to taste; stir over the fire till it boils and pour over i finely picked crab, sprinkle cracker crumts on top and set in oven till well browned. — Miss Emma Vanderleiih.

CREAMED SHRIMPS — Cover i can of shrimps with cold milk and allow to come to a boil, then pour off and drain; mix i table- spoon of flour with same of butter and add slowly i cup boiling cream or milk, season with salt, pepper and nutmeg; put in enough tomato juice to color a shrimp pink, pour this over the shrimps, cook a few minutes and serve in hot biscuits or over toast. — Mrs. f. W. Dorsey.

CREAMED OYSTERS. — Put i quart of oysters on the fire in their own liquor, the moment it boils turn into a hot dish through a colander; put into the sauce pan butter the size of an egg, and when it bubbles sprinkle in a tablespoon of sifted flour; let it cook a minute without taking color, stirring with a wire whisk; then add, mixing well, a cup ol oyster liquor; take from the fire and mix the yolks of 2 eggs, a little salt and a very little Cayenne pepper, a tablespoon of lemon juice and a grating of nutmeg; beat it well and return to the fire to set the eggs without allowing it to boil ; then add the oysters and serve on toast. — Mrs. H. A. Ware.

FRIED OYSTERS — After drying the oysters throughly, roll them in cracker dust and let them stand 10 minutes in a cool place; now roll each in beaten egg which has been seasoned with pepper and salt, and let them stand again for a few minutes before rolling in cracker a second time; if convenient to do so let them stand again for 10 minutes before frying, and the cracker crumbs will adhere perfectly; fry in a spider in half butter and half lard or drip- pings, or place them in a wire basket and fry in deep fat; in either case let the fat be very hot and watch closely. — 5. S.