Bouillon.
Put 4 pounds of chopped meat and 2 pounds of bone in stock pot, add 2 quarts of cold water, heat slowly, add one tablespoonful salt, four cloves, tablespoonful mixed herbs, simmer five hours, boil down to three pints, strain, let get cold and remove fat. Heat when needed and serve with small squares of toast.
K. T. R.
Cream of Celery.
1 pint of milk, 1 tablespoonful of flour, 1 tablespoonful of butter, 1 slice of onion, 1 pint of water, 1 cup whipped cream, 6 heads of celery, salt and pepper. Boil celery in water for one half hour, boil milk and onion together, thicken with flour and butter rubbed to a cream, mash the celery in the water in which it was cooked and stir into the milk, season to taste, add whipped cream after the soup is in tureen.
K. T. R.
Corn Soup.
1 quart stock, veal or mutton, 1 quart rich milk or cream, 1 can of best corn, cream, 1 tablespoonful flour with 1 tablespoonful butter, add milk and cream, boil until it thickens. Boil the corn with the stock for ten minutes, strain, and add to milk and cream. Salt and cayenne pepper to taste.
M. A. S.