lettuce. Cut the whites of the eggs into rings and lay on top. Serve as soon as dressed.

GOLDEN SALAD DRESSING

• Pineapple juice, ¼ cup.
• Lemon juice, ¼ cup.
• Beaten eggs, 2.
• Sugar, 1⁄3 cup.

After beating the eggs well, add the pineapple juice, lemon juice, sugar, and small pinch of salt. Beat together and cook in double boiler. Let boil about two minutes.

NUT OR OLIVE OIL SALAD DRESSING

• Olive oil, ½ cup.
• Water, ¼ cup.
• Lemon juice, ¼ cup.
• Salt, 1 teaspoonful.
• Beaten eggs, 3.

Beat all well together in the dish; set dish in hot water over the fire, and stir constantly till thickened. As soon as it begins to thicken remove from the fire and place in a dish of cold water, stirring until it cools, and set on ice till cold. It is then ready for use.

OIL SALAD DRESSING (SOUR)

• Lemon juice, 2 teaspoonfuls.
• Olive oil, ¼ cup.
• Salt, ½ teaspoonful.
• Water, 2 teaspoonfuls.
• Eggs, 2.

Heat together in double boiler, stirring constantly. When it begins to thicken, place into cold water and stir until cold.

GREEN MAYONNAISE

Make as ordinary mayonnaise. Use two light-colored yolks and six tablespoonfuls of oil. Chop enough parsley to make one tablespoonful; put it into a bowl, and with a knife rub it to a pulp. Then add gradually to the mayonnaise. Add a teaspoonful of the lemon juice. Use for fruit salad, white grapes, and pulp of shaddock. Mix, and serve on lettuce leaves.

DRESSING LA BLANCHE

• Butter, 1½ dessertspoonfuls.
• Flour, 1 heaped dessertspoonful.
• Salt.
• Egg, 1.
• Lemon juice, ¼ cup.

Melt the butter in a frying-pan, but be careful not to brown it. When hot, stir in the flour, well-beaten yolk, lemon juice, and salt to taste. Stir this dressing through the vegetables, and serve on a garnish of crisp lettuce.

[37]

SOUPS

[38]

SOUPS

Cream soups are seasonable at any time, using any vegetable in its season. Canned goods may be used when the fresh article is not obtainable.

Vegetables that are too tough and old to cook in any other way may be used in soups to advantage. If it can be afforded, a teaspoonful of whipped cream may be dropped into each plate, and will be found very delicious.

By a puree is meant a thick soup; it differs but little from cream soup, being perhaps a trifle thicker. If properly made, cream soups and purees are dainty, delicious, and nourishing.

Fruit soups are in favor during hot weather, for dinners and luncheons; they are very easily made, and are wholesome and refreshing. Any desired fruit juice may be thickened with corn starch, sago, or arrowroot, and served with or without fruit.

Fruit soup should always be served cold, in glass sherbet cups, with a layer of chipped ice on top.

KINDS OF SOUP

Observing these proportions and following the foregoing directions, delicious cream soups are made of rice, squash, celery, peas, asparagus, cucumber, spinach, peanuts, potato, corn, lima beans, cauliflower, beets, tomato, salsify, chestnut, mushrooms, onions, baked beans, lentils, macaroni, spaghetti, watercress, string beans, sago, tapioca, barley, carrots, etc. All vegetables should be cooked very tender in boiling salted water, drained, and rubbed through a sieve. Rice, sago, tapioca, and barley should be boiled slowly till each grain is soft and distinct. Roasted peanuts are chopped fine; chestnuts are boiled and mashed; macaroni and spaghetti are cut into very small pieces, after boiling till tender. String beans are to be minced before adding to the soup.

CREAM SOUPS, FOUNDATION OF

Rub one heaping tablespoonful of butter and two of sifted flour to a cream; melt in a saucepan over the fire, and add slowly four cups milk, stirring constantly. When it thickens add salt and whatever seasoning and ingredient is desired to make the soup.

CROUTONS FOR SOUP

Take thin slices of bread, cut them into little squares, place them in a baking pan, and brown to a golden color in a quick oven.

EGG BALLS FOR SOUP

• Egg yolks, hard boiled, 6.
• Salt, 1 teaspoonful.
• Flour, ½ tablespoonful.
• Egg yolks, raw, 2.

Rub the hard-boiled yolks and flour smooth, then add the raw yolks and the salt. Mix all well together, make into balls, and drop into the soup a few minutes before serving.

EGG DUMPLINGS FOR SOUP

• Milk, 1 cup.
• Flour.
• Eggs, 2.

Beat the eggs well, add the milk and as much flour as will make a smooth, rather thick batter, free from lumps. Drop this batter, a tablespoonful at a time, into the boiling soup.

NOODLES FOR SOUP

Beat one egg till light, add a pinch of salt and flour enough to make a stiff dough. Roll out very thin; sprinkle with flour to keep from sticking. Then roll up into a scroll, begin at the end, and slice into strips as thin as straws. After all are cut, mix them lightly together, and to prevent their sticking together keep them floured a little till you are ready to drop them into the soup, which should be done a few minutes before serving. If boiled too long they go to pieces.

VEGETABLE BOUILLON

• Vegetable soup stock, 2 quarts.
• Cooked and strained tomatoes, 2 cups.
• Bay leaves, 2.
• Salt, 1 tablespoonful.
• Onions, grated, medium size, 2.

Mix all the ingredients together, and let simmer slowly two or three hours. There should be about one quart of soup when done; strain, reheat, and serve.

NUT CHOWDER SOUP

• Nuttolene or protose, ¼ pound.
• Hard-boiled eggs, 3.
• Browned onions, 3.
• Sage, 1 teaspoonful.
• Thyme, 1 teaspoonful.
• Bay leaves, 2.
• Salt, 1 tablespoonful.

Chop all together till fine, then add to strained boiling tomatoes, four cups; add boiling water, one cup; thicken with flour, one tablespoonful; reheat and serve.

NUT FRENCH SOUP

• Vegetable soup stock, 1½ quarts.
• Tomatoes, cooked, strained, 2 cups.
• Sage, ¼ teaspoonful.
• Browned flour, 1 tablespoonful rounded.
• Onions, large, 1.
• Bay leaves, 2.
• Thyme, ½ teaspoonful.
• Salt to taste.

Slice the onion and mix all the ingredients together, excepting the salt; boil slowly one hour; strain, reheat, salt, and serve. This soup requires plenty of salt to bring out the flavor.

MOCK CHICKEN SOUP

• Butter, ¼ cup.
• Onion, medium size, 1.
• Celery stalks, 1.
• Milk, 1¼ quarts.
• One egg.
• Flour, 2 tablespoonfuls.
• Parsley, chopped fine, 1 teaspoonful.
• Nuttolene, 3 tablespoonfuls.
• Flour.

Put butter in saucepan with the onion, parsley, and celery; cook it to a golden brown color; add the flour and cook until brown, being careful not to scorch.