Favorite Dishes | Page 6

the
seasoning by the addition of a glass of sherry. Serve with sliced lemon.
JULIENNE SOUP.
From MRS. SUSAN R. ASHLEY, of Colorado, Sixth Vice President,
Board of Lady Managers.
The day before needed, put two pounds of beef cut from the lower part
of the round, into two quarts of cold water and let come slowly to the
boil, skimming carefully until perfectly clear. When this point is
reached, add a small onion, two stalks of celery, two cloves, and keep
at the boiling point for seven hours; then strain into an earthen bowl
and let cool until next day. A half hour before needed, skim off all the
fat, add pepper and salt to taste; also a half pint of mixed vegetables
which have been cooked in salted water and cut in uniform dice shape.
Let come to a boil, and serve.
NOODLE SOUP.
From MRS. FRONA EUNICE WAIT, of California, Alternate Lady
Manager.
To make a good stock for noodle soup, take a small shank of beef, one
of mutton, and another of veal; have the bones cracked and boil them
together for twenty-four hours. Put with them two good sized potatoes,
a carrot, a turnip, an onion, and some celery. Salt and pepper to taste. If
liked, a bit of bay leaf may be added. When thoroughly well- done,
strain through a colander and set aside until required for use. For the

noodles, use one egg for an ordinary family, and more in proportion to
quantity required. Break the eggs into the flour, add a little salt, and
mix into a rather stiff dough. Roll very thin and cut into fine bits. Let
them dry for two hours, then drop them into the boiling stock about ten
minutes before serving.
CORN SOUP.
From MRS. M.D. THATCHER, of Colorado, Lady Manager.
One large fowl, or four pounds of veal (the knuckle or neck will do).
Put over fire in one gallon of cold water, without salt. Cover tightly and
simmer slowly, until the meat will slip from the bones, not allowing it
to boil all the strength out, as the meat can be made into a nice dish for
breakfast or luncheon, by reserving a cupful of the liquor to put with it
in a mince on toast, or a stew. Strain the soup to remove all bones and
bits of meat. Grate one dozen ears of green corn, scraping cobs to
remove the heart of the kernel (or one can, if prepared corn be used).
Add corn to soup, with salt, pepper and a little parsley, and simmer
slowly half an hour. Just before serving, add a tablespoonful of flour,
beaten very thoroughly with a tablespoon of butter. Serve very hot.
CELERY SOUP.
From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady
Manager.
Put a veal bone to boil in one quart of water. After skimming it well,
put in one pint of celery cut up very fine, two tablespoonfuls of rice,
one onion, one teaspoonful of celery salt. Let this boil till reduced to a
pint. Take out the meat and pass the soup through a colander, mashing
and extracting as much of the puree as possible, passing the stock
through it two or three times. Boil a quart of milk separately; rub two
tablespoonfuls of flour in a half a cup of butter; add this to the boiled
milk; after cooking it a few minutes, add the milk to the celery puree
and serve at once, mixing milk and puree well.
OYSTER SOUP.
From MRS. HELEN C. BRAYTON, of South Carolina, Vice President
of State Board, and Lady Manager.
Take one hundred oysters and simmer in their liquor with allspice. As
the scum rises skim carefully. Strain off the liquor and add to it
three-quarters lb. butter and one-quarter lb. flour, rubbed to a cream.
Let this boil and carefully stir in a quart of milk, guarding against

curdling and pour over the oysters.
BISQUE OF CRAB OR CRAWFISH.
From MRS. BELLE H. PERKINS, of Louisiana, President of State
Board, Lady Manager.
Boil one dozen crabs; pick them in flaky pieces as much as possible;
remove the meat from the claws and the fat from the back. Reserve
some of the nicest pieces and put them aside for the soup after it is
done. Boil a chicken or veal bone; put it into two quarts of cold water;
let it come to a boil and skim well, adding a cup of rice; let all boil
together until the ingredients are reduced to one quart; add an onion, a
piece of celery (or a teaspoon of celery salt); pass the stock and rice,
together with the other parts of the crab, through a sieve; mash the
chicken or veal bone well, and add some of the stock.