tomatoes when potatoes are added, if liked.

MOCK BISQUE.

One-half can tomatoes strained, one quart milk, one-third cup butter,
one tablespoonful cornstarch, one teaspoonful salt, one salt-spoon
pepper, heat milk in double boiler. Mix smoothly one tablespoonful
butter, cornstarch and seasoning, add hot milk slowly. Boil ten minutes
and add remainder of butter and strained tomatoes. Serve immediately.

MUTTON BROTH.

Remove pink skin from mutton, also fat; have the meat from the neck.
Cover well with water, let boil slowly, cook until meat becomes ragged.
One tablespoonful rice.

OYSTER SOUP.

Put about fifty oysters in a colander and drain. Pour over them a
pitcher of cold water, and then put them into a hot kettle. Let stand
covered for a few minutes. Add one pint of water. Rub together a
tablespoonful of butter and one of flour; add a little of the soup to
make a smooth paste. Put this with a quart of milk into the soup kettle
with oysters, and stir till it begins to thicken. Add a teaspoonful of
salt, and pepper to taste.

POTATO SOUP.

To one gallon of water add six large potatoes chopped fine, one
teacupful rice, butter the size of an egg, one tablespoonful flour. Work
butter and flour together and add one teacupful sweet cream just before
taking from the fire. Boil one hour.

TOMATO BOUILLON.

One quart tomatoes, one tablespoonful onion minced, one tablespoonful
parsley minced, one tablespoonful lean ham minced, one tablespoonful
butter, one pint water, six whole peppercorns, four whole cloves, one
bay leaf, salt-spoon paprika, one egg, one tablespoonful sugar. When the
whole mixture has thoroughly boiled, add sugar and salt to taste; brown
the onion and parsley in the butter, add to the other ingredients; boil
all ten minutes, then strain and cool; when perfectly cold stir in the
white of one egg, then beat thoroughly with Dover beater, place on stove
and stir constantly (to prevent egg from cooking) until the mixture
comes to a boil. Stand a few minutes on the back of the stove, strain
very carefully through a sieve covered with a cheese-cloth wrung out in
hot water. Serve hot. This will serve five persons.

TOMATO SOUP.

To one quart of tomatoes add one pint of water, one tablespoonful sugar,
one teaspoonful salt, six cloves and a little pepper; let boil ten
minutes. In another saucepan put one tablespoonful butter. When it
boils, add a chopped onion and some parsley, and let fry ab