Favorite Dishes | Page 5

D. COOPER, of Montana, Alternate Lady
Manager.
Mix two tablespoons mustard with enough hot water to make smooth;
three tablespoons olive oil; very little red or white pepper; salt; yolk of
one egg; mix with hand and net aside to cool; warm to spread.

OYSTERS
Blue points are the only proper oysters to serve for luncheon or dinner.
They should always be served in the deep shell, and if possible upon
"oyster plates," but may be neatly served upon cracked ice, covered
with a small napkin, in soup plates. The condiments are salt, pepper,
cayenne, Tabasco sauce, and horse radish. A quarter of lemon is also
properly served with each plate, but the gourmet prefers salt, pepper,
and horse radish, as the acid of lemon does violence to the delicious
flavor of the freshly-opened bivalve. Clams should be served in
precisely the same way.

BOUILLON
Bouillon is made of beef, and must be rich and nutritious. Take ten
pounds of good clear beef cut from the middle part of the round. Wipe

and cut the meat into pieces. Put this into one gallon of water and heat
slowly; skim just as the water begins to boil. When this is done place
the pot where it will simmer slowly for five or six hours. One hour
before removing add two blades of celery, ten pepper corns, six cloves,
small stick of cinnamon, and salt. Should one prefer it plain, do not put
in the spices. Strain and cool. Before using, take off all fat. It is then
ready to heat and serve in cups for luncheons and teas.

SOUP
The foundation of all excellent soup is a stock made from beef. For a
dinner company heavy soup is not so desirable as a good, clear, rich
soup, and I add a tried recipe from "Practical Cooking and Dinner
Giving," called:
AMBER SOUP.
A large soup bone (two pounds); a chicken; a small slice of ham; a
soup bunch (or an onion, two sprigs of parsley, half a small carrot, half
a small parsnip, half a stick of celery); three cloves; pepper; salt; a
gallon of cold water; whites and shells of two eggs, and caramel for
coloring. Let the beef, chicken and ham boil slowly for five hours, add
the vegetables and cloves, to cook the last hour, having fried the onion
in a little hot fat and then in it stuck the cloves. Strain the soup into an
earthen bowl and let it remain over night. Next day remove the cake of
fat on top; take out the jelly, avoid the settlings; and mix into it the
beaten whites of the eggs with the shells. Boil quickly for half a minute;
then, removing the kettle, skim off carefully all the scum and whites of
the eggs from the top, not stirring the soup itself. Pass through a jelly
bag, when it should be very dear. Reheat just before serving, and add
then a tablespoonful of caramel to give a rich color and flavor.
_Caramel_--Take a cup of sugar and a tablespoon of water. Put in a
porcelain kettle and stir constantly to prevent burning, until it has a
bright brown color. Then add a cup of water, pinch of salt; let it boil a
few moments longer, cool, strain, and put away in a close- corked
bottle--and it is always ready for coloring the soup.
MOCK-TURTLE SOUP.
From MRS. BERIAH WILKINS, of District of Columbia, Fifth Vice
President, Board of Lady Managers.
This soup should be prepared the day before it is to be served up. One

calf's head, well cleaned and washed. Lay the head in the bottom of a
large pot. One onion; six cloves; ten allspice; one bunch parsley; one
carrot; salt to taste; cover with four quarts of water. Boil three hours, or
until the flesh will slip easily from the bones; take out the head; chop
the meat and tongue very fine; set aside the brains; remove the soup
from the fire; strain carefully and set away until the next day. An hour
before dinner take off all fat and set on as much of the stock to warm as
you need. When it boils drop in a few squares of the meat you have
reserved, as well as the force balls. To prepare these, rub the yolk of
three hard boiled eggs to a paste in a wooden bowl, adding gradually
the brains to moisten them; also a little butter; mix with these two eggs,
beaten light; flour your hands; make this paste into small balls; drop
them into the soup a few minutes before removing from the fire. A
tablespoonful of browned flour and brown sugar for coloring; rub
smooth with the same amount of butter; let it boil up well; finish