BELLE BLUM

Women who know use Crescent Egg Phosphate Baking1 Powder.

ONE THOUSAND FAVORITE RECIPES

Dried Pea Soup With Smoked Beef.

Soak peas over night. In morning put over the fire in cold water and parboil. Then throw off water and pour boiling water over them. Add 1 medium sized chopped onion and celery cut fine. If celery cannot be had, use celery seed tied in a piece of muslin. Boil con- stantly 5 or 6 hours, stirring frequently to prevent burning. Season with pepper and salt • before serving. Strain through a colander, mashing peas. Boil in another kettle a piece of smoked beef and about y2 hour before serving add this to soup. If soup be too thick add boiling water. Serve with small squares of toasted or fried bread.

Rice Tomato Soup.

Put V2 pound of rice into a saucepan with 2 quarts of vegetable stock and boil until rice is tender. Mix with a can of tomatoes strained and 1 ounce butter. Serve it with sippets of toast or croutons of bread fried in butter to a delicate brown. MRS. SAM BROWN.

Royal Soup.

One cup stale bread crumbs, y2 cup milk, iy2 cups scalded milk, %y2 cups white soup stock, 2y2 tablespoons flour, 2% tablespoons but- ter, yolks of 3 hard ooiled eggs, breast meat from a boiled chicken, salt ana pepper. Soak bread crumbs in milk, add yolks of eggs rubbed through a sieve, and chicken meat also rubbed through a sieve. Add gradually milk and chicken stock highly seasoned. Thicken with butter and flour cooked together, and season with salt and pepper.

MRS. F. ROTHCHILD.

Tomato Soup.

Boil slowly for y2 hour and strain the following: 1 can tomatoes, 2 bay leaves, 3 or 4 sticks celery (if no celery use seed), % onion, salt and pepper to taste, and 1 teaspoon butter. Three slices lemon cut fine and 1 hard-boiled egg cut fine, also parsley, are to be added just before serving. MRS. L. M. STERN.

Soup Stock.

Take about 2 pounds beef, either neck or leg, veal and mutton bone, ox tail and beef liver and cover with cold water. Put on a tight lid and boil slowly for 6 or 8 hours. Put with this celery, onion, tomato, carrot, turnip and parsley, an hour or two before straining.

MRS. GUSTAVE BROWN.

RELIANCE 3SB3?

* ^NATIONAL GROCERY CO.,

DUMPLINGS, ETC., FOR SOUPS 21

Split Pea Soup.

Soak peas in lukewarm water over night. Use a quart of peas to a gallon of water. Boil about 2 hours with the following vegetables: A few potatoes, a large celery root, a little parsley and a little onion. When boiled down to half the quantity, take out vegetables and press through colander. If soup be too thin, put a piece of butter in a saucepan with flour, and add to the peas already strained through colander. Serve with toasted bread crusts.

MRS. WILLIAM GOTTSTEIN.

Dumplings, Etc., for Soups

To the beaten white of 1 egg add 8 blanched almonds finely chopped and a pinch of salt. Drop with teaspoon into hot fat and fry a light brown. MRS. FRED ROTHCHILD.

Potato Einlauf for Soup.

Beat 1 egg, add salt and grated raw potato and drop into boiling soup. MRS. A. DINKELSPIEL.

Liver Kloese for Soup.

For the Kloese, use a small liver chopped fine. Take a small piece butter, brown with a half onion, add liver, also chopped parsley, two spoons flour. Season with nutmeg, red and white pepper, and add two eggs. Drop with teaspoon in the boiling soup.

MRS. A. DINKELSPIEL. Liver Dumplings.

One pound liver, .% pound suet chopped fine, 1 onion chopped, 2 cups bread crumbs, salt and pepper, a little nutmeg, 3 eggs, and mix well. If not stiff enough add y2 cup flour. Take mixture in spoon and drop in boiling salt water and let cook for about 15 minutes. When cooked drain and fry in fine crumbs.

Schwemchen for Soup.

Take 2 eggs and one tablespoon butter and stir together. Add % cup cracker meal, pinch of salt and a little nutmeg, few chopped al- monds and a teaspoon sugar, y2 teaspoon baking powder. Heat some drippings and drop % teaspoon batter at a time. Fry brown, take each out and place on a plate and throw in schwemchen in the boiling soup stock.

Almond Balls for Soup.

One-eighth pound almonds, chopped fine, yolk 1 egg, well-beaten. Add almonds to egg, salt and % grated lemon. Beat white stiff and mix. Drop little from end of teaspoon into boiling oil or oil and drip- ping mixed. Put in soup just before serving.

MRS. W. S. ROSENBLATT.

For the "best table salt use R. S. V. P. Ask your friends, if you doubt it.

ONE THOUSAND FAVORITE RECIPES

Bread Barley Soup.

Soak stale wheat bread in cold water, press dry as possible, mash dry, add a little ginger, pepper, ^alt, chopped parsley, enough egg to make a thin batter, stir into bouillon and boil five minutes.

MRS. W. ROSENBLATT.

"Butterfles" or "Krepchen" for Soup.

Make dough as per recipe for noodles, cutting into squares about 2y2 inches square. Fill each one with the following mixture, folding them afterwards into little triangles, when they are ready to be dropped into the boiling soup: Chop some cold veal or lamb, y2 an onion, a raw egg, salt and pepper and parsley.

MRS. WM. GOTTSTEIN.

Custards for Soup.

Make a custard of one cup milk and 1 egg well beaten, adding a little salt. Bake. When cold cut into dice and add to soup in tureen. Add also few cooked peas and slices of lemon. MRS. S. ARONSON.

Cracker Balls for Soup.

One tablespoon fat creamed, 1 egg, 4 soda crackers rolled fine, salt, and trifle of nutmeg. Make into balls and boil 10 or 15 minutes.

MRS. A. DINKELSPIEL.

Egg Balls for Soup.

Rub yolks of 4 hard-boiled eggs with a little melted butter to a paste, add salt and pepper. Beat 2 raw eggs and add to above, with enough flour to make them hold together. Make into balls and put in soup and boil up well. MRS. S. ARONSON.

Marrow Balis.

One tablespoon marrow, y2 tablespoon dripping, yolk of 1 egg, then add stiffly beaten white, cracker meal enough to roil and a little salt. Boil about ten minutes in soup. MRS. SAM BROWN.

Croutons. Heat some butter or fat in a spider. Cut up about two Slices of stale bread into small dice pieces, put them into a spider and brown on both sides. Brown nicely, but do not let them burn. Serve with split pea soup, bean and potato soup.

Egg Einlauf. One egg well beaten, add little salt and y2 tablespoon water and mix with a very little flour. Drop into boiling soup.

MRS. A. COBLENTZ.

ELIANCEcvS£