Show I 1 11 I 1 I 1 I 1 I 1 I 1 MI III H H I 1 M I 1 about soups and other dishes by MAXWELL an enemy Is the best teacher 0 the elor loiis art ot forgiveness he teaches for nothing and you will te if you do not avail yourself of the privilege of learning A GOOD soup 1 always a welcome dish the following are good and borth keeping la your card index or recipe book corn bisque drain a can ot corn and chop fine for halt an hour in one uart of salted water add ft of sugar two tablespoonfuls 0 flour raised with two tablespoonfuls of butter and pour the soup stir until well blended then add gradually one pint of milk jut before idd and pepper and pour slowly over efto well beaten ages mock bisque scald four ot milk to three fourths cupfuls of bread crumbs have been stirred an onion stuck with six cloves a sprig of purs ley und a bit of bay leaf out arhe seasonings and run a slee add two of a cupful of canned tomatoes PI cook for fifteen minutes add one thiard of a teaspoonful of soda and rub through the sieve reheat the add the tomatoes stirring gently then one third of a cupful of butter one half teaspoonful of salt and pepper to season serve with croutons bere Is something new honey jelly take three fourths of a cupful 0 water two and one halt cupfuls 0 honey stir and bring to a boll at once add one half cupful of pectin stirring constantly bring to a rolling boll and remove from the alre skim and pour quickly into glasses cover while hot with paraffin cover with a thicker layer when the jelly Is cold roll the glasses to spread the fin on the sides this amount will fill ordinary jelly glasses one mav prepare jelly at any season with fruit juice and pectin any kind of jelly may be prepared in a few moments asins canned fruit rhubarb conserve chop tiree pounds of rhubarb and one half pound each of figs and dates combine these ingredients and mix with three rounda of sugar simmer until thick stirring often 0 1830 union |