of salt. If desired, can boil celery in the
morning, then about half an hour before dinner take milk, flour, butter,
salt and celery and boil together, stirring constantly so it will cook
evenly. When the consistency of cream, it is ready for use.

=Ox-tail Soup.=

1 ox-tail, 2 pounds lean beef, 4 carrots, 3 onions and thyme. Cut tail
into pieces and fry brown in butter. Slice onions and 2 carrots, and
when you remove the tail from the pan put these in and brown also; then
tie them in a thin cloth with the thyme and put in the soup pot. Lay the
tail in and then the meat cut into small pieces. Grate over them the
remaining 2 carrots, and add 4 quarts of water, with salt and pepper.
Boil four to six hours. Strain five minutes before serving and thicken
with 2 tablespoonfuls of browned flour. Boil ten minutes longer.

=Mushroom Soup.=

1 pint of white stock, 2 tablespoonfuls butter, 1/4 teaspoon of pepper,
and 1 teaspoon of salt, 1 tablespoonful corn starch, 1 pint of milk;
heat milk. Mix butter and corn starch to cream, and add hot milk and
then stock. Boil 1 pound of mushrooms until soft, and then strain. Have
them ready and add to the soup, letting it stand to thicken. It is
improved by a little whipped cream added before serving.

=Soupe a l'Ognon.=

Put into a saucepan butter size of a pigeon's egg; add 1 pint of soup
stock. When very hot add 3 onions, sliced thin, then a full 1/2 teacup
of flour, stirring constantly that it may not burn. Add 1 pint boiling
water, pepper and salt, and let boil one minute, then placing on back of
range till ready to serve, when add 1 quart of boiling milk and 3 mashed
boiled potatoes. Gradually add to the potatoes a little of the soup till
smooth and thin enough to put into the soup kettle. Stir all well, then
strain. Put diamond-shaped pieces of toasted bread in bottom of tureen
and pour soup over it.

=Potato Soup.=

Boil and mash fine 4 large mealy potatoes; add 1 egg, a piece of butter
size of an egg, a teaspoonful of salt, 1 teaspoonful celery salt. Boil 1
pint of water and 1 pint of milk together and pour on potatoes boiling
hot. Stir it well, strain and serve.

=Asparagus (white) Soup.=

Cut off the hard, green stems from two bunches of asparagus and put them
in 2 quarts and a pint of water, with 2 pounds of veal (the knuckle is
the best). Boil in a closely covered pot three hours, till the meat is
in rags and the asparagus dissolved. Strain the liquor and