Royal Bouillon

To make three pints of rich bouillon, take two and a half pounds of lean beef, that has been finely chopped, and cover with two and a half quarts of cold water, allowing it to stand for one hour; then cover and place on a moderate fire, only just simmering for three hours; remove any scum that may arise; now add one small onion, one carrot, a sprig of parsley, one bay leaf, two cloves, four peppercorns, and two stalks of celery, all cut into dice, and simmer until the vegetables are tender. Strain into an earthenware bowl and let cool without covering. When ready to serve, remove any grease and place in a granite saucepan with the white of one egg, stirring until it boils; then strain again through a fine cloth without pressing and serve immediately.

Jellied Bouillon

For jellied soups use well-made beef or chicken consomme. Add just enough gelatin to make it jelly slightly, one-half tablespoonful to each pint. Place in cracked ice till needed. Serve in bouillon cups.

Mushroom Soup

Add one tablespoonful of beef extract to one quart of water. Thicken with two tablespoonfuls of flour, stirred into two tablespoonfuls of melted butter. Let simmer, stirring; add one can mushrooms (cut in slices) with their liquor. Heat one quart of cream in double boiler. Add just before serving and season to taste. This makes enough for twelve people.

Puree Jackson

Cook three potatoes and three stalks of celery, cut in slices, in one quart of chicken stock, until tender. Rub through a sieve. Scald one pint of milk with a slice of onion, a blade of mace, and a bit of bay leaf; strain and add three tablespoonfuls each of butter and flour, rubbed to a paste; cook five minutes. Combine mixtures, season to taste with salt, pepper, and paprika.

Vegetable Stock

The stock is made by boiling a pint of chopped-up okra pods in two quarts of water. Strain them, and set aside for the next day; then bring to the boiling point, add very young carrots, chopped fine, - about half a cupful, - about the same quantity of young leeks or the tops of green onions, cut into little bits; half a cup of green peas, and salt and pepper to taste.

Mexican Delight

When making the okra stock, above, to be used for the foundation of this soup, add a slice of salt pork or fat bacon, and half a dried herring. Strain before setting aside to cool. Next day, bring to the boiling point, add two sweet red and green peppers, chopped fine; twelve very small okra pods, cut into thin slices; two thin green onions, also sliced; half a cup of small green peas. Boil twenty-five minutes. Moisten a teaspoonful of curry powder with a little cream, rub to a smooth paste and add. Simmer five minutes. Remove the shell from two hard cooked eggs, chop the yolks and whites separately, and stir into the soup just before serving: at the same time add a teaspoonful of lemon juice. This is always a special favorite with men folks.