d cream, then
turn them into the soup, stir well and pour it into the tureen.

TOMATO SOUP.

Put a generous tablespoonful of butter in a saucepan, when it is hot add
half an onion chopped fine, let it stew gently for a few minutes, then
add a pint of canned tomatoes, cook half an hour. Rub a heaping
tablespoonful of flour and one of butter smoothly together and stir into
the tomatoes. Have ready a pint of boiling milk, pour the tomatoes into
a puree sieve with the boiling milk and rub through the sieve. Season
with salt and pepper and a very little sugar. Return to the fire, make
it hot, but be careful not to let it boil, as it will curdle. Serve at
once with croutons.

BARLEY SOUP.

Put a quarter of a cup of well washed barley with a bay leaf and a small
blade of mace into a pint and a half of cold water, boil slowly for
three hours. Take out the bay leaf and mace and add a small onion cut
fine, two French carrots cut in dice, and cook until tender, then add a
pint of milk, a good heaping tablespoonful of butter, salt and pepper
to taste, let it come to a boil, remove from the fire and stir into it
one egg yolk beaten with two tablespoonfuls of cream.

BLACK BEAN SOUP WITH MOCK MEAT BALLS.

Soak over night a pint of black beans in a quart of water. In the
morning drain, and cover with fresh water, set the saucepan on the
stove; when the water comes to a boil drain it off and add a quart of
fresh water. Cut fine an onion, and with a few slices of carrot and
turnip and green pepper fry in a heaping tablespoonful of butter, add to
the beans with a bay leaf half a dozen peppercorns, two cloves, cook
until tender, press through a sieve, return to the fire, and if it is
too thick add more water. Have a hard boiled egg and half a lemon cut
into dice, and meat balls made from recipe given for mock meat the size
of hickory nuts and boiled in water as other balls are cooked. Drop the
balls into the soup, and when hot pour the soup over the lemon and egg
in the tureen and serve.

Entrees.

EGG BORDER WITH RICE AND CURRY SAUCE.

Stir four eggs together, add three-quarters of a cup of rich milk, a few
drops of onion juice, and salt and pepper to taste; beat a little. Have
a border mould well buttered and sprinkled with finely minced parsley,
pour the mixture into it, set in a pan of boiling water in the oven,
cover and let it cook until firm--from five to ten minutes. Have ready
some rice boiled twenty min