sed for three hours in
a hot-water bath. Remove from the bath, fasten the lids securely, and
then test for leaks and store in a dry cool place. Where there is a
fire kept in the kitchen, it will not add to the costs to can soups,
stocks, etc., for future use.

PEPPER POT

Place in a saucepan

Two calves' feet, cut in pieces,
One pound cooked honeycomb tripe, cut in small blocks,
One cup of finely chopped onions,
One bunch of soup herbs,
One teaspoon of sweet marjoram,
Two whole cloves,
Two whole allspice,
Four quarts of water.

Bring to a boil and cook slowly for three hours. Remove the calves'
feet, remove meat from the fat, chop meat fine and return to soup,
then add three cups of finely diced potatoes and tiny dumplings made
as follows:

Place in a mixing bowl

One cup of flour,
One-half teaspoon of salt,
One-half teaspoon of pepper,
One-half teaspoon of thyme,
One tablespoon of finely minced parsley,
One teaspoon of baking powder,
Four tablespoons of water.

Mix to a dough and then work well to blend. Make into small balls the
size of a large pea. Drop into the pepper pot and cook for fifteen
minutes. Season with salt and pepper and then serve.

FRUIT SOUP

The French, Swiss and Danish housewives serve during the summer a
delicious fruit soup. In Normandy, during apple-blossom time, the
petals of the fruit are picked as they fall and are used for fruit
soup, blossom jelly and perfume and distilled water.

HOW TO MAKE THIS SOUP

You may use any fruit desired; wash to thoroughly cleanse, and to each
pint of crushed fruit allow three pints of water. The fruit must be
packed solidly. Place in a kettle and cook until the fruit is soft and
then rub through a fine sieve. Now measure and add

One-half cup of sugar,
Three tablespoons of cornstarch, dissolved in
Four tablespoons of cold water to each pint

of the fruit puree. Bring to boil and cook five minutes. Remove from
the fire and add yolk of one egg. Beat very hard and then fold in
stiffly beaten white of egg; season slightly with nutmeg, chill and
serve.

Strawberries, blackberries, raspberries, huckleberries, cherries,
grapes, currants, apples, peaches, pears, oranges, lemon and quinces
may be used for these soups. They are delicious when served ice cold
on a hot day.

MEATS

Use oven for baking and boiling and then cook your meats in the
old-fashioned English way by direct contact with the f