Consomme is of fine aroma and forms the basis of many superior soups. Owing to its rich yellow color it often is called amlber soup. Put the soup-pot over the fire and and place in it 1 heaping tablespoon of white sugar. Let it melt and smoke for 5 minutes, then add 1 cup of cold water; boil for 10 minutes, then pour in 4 qts. of cold water, and add 2 lbs. of beef, cut in small pieces, and 2 lbs. of knuckle of veal. Proceed, as directed for stock, letting the soup simmer for 5 hrs. - Mrs. May C. May, Mayfair, 111.

Variation I

4 lbs. beef bones, 1 lb. coarse lean beef and 1 lb. chopped veal, 1 onion, 1 carrot, 1 turnip, 1 cabbage leaf, 6 stalks celery, 8 qts. cold water. Put all together and simmer gently at least 6 hrs., salt and put aside to cool. Remove fat and strain, pressing the mixture hard that all the nourishment may be extracted. Re-heat, and as it warms, stir in white of an egg. As soon as it boils up, throw in a little cold water, and let it stand 3 minutes. Then pour through a flannel bag and let drip; do not squeeze. Return to fire, season with caramel to suit, taste and color, add cayenne pepper and more salt, if needed. - Mrs. Florence Davies, 426 S. 18th Ave., Maywood, 111.

Consomme A La Duchess

Work together 1/2 cup of bread crumbs, 1 egg, 1/2 cup of soft cheese, 1 saltspoon of salt, a dash of cayenne; form into tiny balls the size of small marbles. roll them in egg and drop quickly into boiling stock or water. They cannot, however, be dropped into the stock in which they are to be served, or it will become clouded. Take them out with the skimmer, put into the soup tureen, pour over the hot stock, and send at once to the table. - Mrs. Joseph King, Kenilworth, 111.

Consomme, Or Plain Meat Stock For Soup

Consomme, or stock, forms the basis of all meat soups, gravies and purees. The simpler it is made, the longer it keeps. It is best made of fresh, uncooked beef, and some broken bones, to which may be added the remnants and ends of meats. Put 4 lbs. of beef and broken bones and 1 gal. of cold water on the back of the stove, and let it slowly come to a boil, then simmer 3 or 4 hrs., until the water is boiled away one-half. Add 2 teaspoons salt, strain and set to cool, in an earthen dish, well covered. When cold, take the fat off the top, and it is ready for use.

How To make soup for a family of six

Take 1/4 of the stock, to which add 1 qt. of boiling water, and any vegetables desired. Boil 3 hrs. Season and serve. - Mrs. E. D. Kelley, Winnetka, 111.

Consomme With Almond Balls

Blanch and chop or grind fine 24 almonds. Mix with them stale bread crumbs. Add 1/8 teaspoon of salt and then sufficient white of egg to bind the whole together; make into tiny balls, roll them in the remaining white of egg and drop them quickly into hot oil, do not use butter. If you have no oil, use lard or suet. Shake until they are golden brown; lift with a skimmer, turn for a moment on to soft brown paper, and then put into the soup tureen and pour over at once nicely seasoned hot stock. - Mrs. Frank Mullins, Franklin. Til.

Consomme With Marrow Balls

Have 1/2 cup of soft bread crumbs, 1/2 teaspoon of clear onion juice, 1 saltspoon of salt, 1/4 cup of chopped marrow, 1 egg, 2 qts. of stock, a dash of pepper. Mix together the bread crumbs and chopped marrow. Season with salt, clear onion juice, and a dash of pepper; mix well, and add gradually the yolk of an egg. Make this into small balls, roll them quickly in the white of the egg, slightly beaten; drop them into boiling water. They will first go to the bottom of the saucepan, but in a moment will come to the surface. As soon as they float (about 2 minutes) lift with a skimmer and put at once into a tureen; carefully pour over the hot stock. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.