Turkish Soup

5 cups Brown Soup Stock

1/4 cup rice

1 1/2 cups stewed and strained tomatoes Bit of bay leaf

2 slices onion

10 peppercorns

1/4 teaspoon celery salt

2 tablespoons butter

1 1/2 tablespoons flour

Cook rice in Brown Stock until soft. Cook bay leaf, onion, peppercorns, and celery salt with tomatoes thirty minutes. Combine mixtures, rub through sieve, and bind with butter and flour cooked together. Season with salt and pepper if needed.

Creole Soup

1 quart Brown Soup Stock

1 pint tomatoes

3 tablespoons chopped green peppers

2 tablespoons chopped onion 1/4 cup butter

1/3 cup flour

Salt.

Pepper

Cayenne

2 tablespoons grated horseradish 1 teaspoon vinegar 1/4 cup macaroni rings

Cook pepper and onion in butter five minutes. Add flour, stock, and tomatoes, and simmer fifteen minutes. Strain, rub through sieve, and season highly with salt, pepper, and cayenne. Just before serving add horseradish, vinegar, and macaroni previously cooked and cut in rings.

Julienne Soup

To one quart clear Brown Soup Stock, add one-fourth cup each carrot and turnip, cut in thin strips one and one-half inches long, previously cooked in boiling salted water, and two tablespoons, each, cooked peas and string beans. Heat to boiling-point.

Dinner Soup

3 1/2 lbs. lean beef from round 2 lbs. marrow-bone 2 qts. cold water 1 can tomatoes 1 teaspoon peppercorns 1 tablespoon salt 1 tablespoon lean raw ham, finely chopped

2 tablespoons butter

Carrot Turnip

1/3 cup, each

Onion Celery cut in small pieces

1 sprig parsley 1/2 bay leaf

Wipe meat and cut in inch cubes. Put one-half in kettle with marrow-bone, water, and tomatoes. Brown remaining half in hot frying-pan with some marrow from bone, then turn into kettle. Heat slowly to boiling-point, and cook at temperature just below boiling-point five hours.

Cook ham and vegetables with butter five minutes, then add to soup with peppercorns, salt, parsley, and bay leaf. Cook one and one-half hours, strain, cool quickly, remove fat, and clear.

Bortchock Soup

6 lbs. shin of beef 3 qts. cold water 1 cup carrot cubes 1/2 cup sliced onion 6 cloves 1 allspice berry

2 sprigs parsley 2 stalks celery 1 beet finely cut 1 tablespoon salt

1 teaspoon peppercorns

2 tablespoons butter

Prepare and cook beef same as for Bouillon. Cook vegetables in butter five minutes; then add to soup with remaining seasonings. Cook one and one-half hours, strain, cool quickly, remove fat, and clear. When ready to clear, add one cup finely chopped raw beet and one-fourth cup vinegar. Select red beets for this soup, and serve as soon as possible after clearing, otherwise it will lose its bright red color, which makes the dish especially appropriate for an American Beauty Dinner.

Table laid for Formal Dinner. - Frontispiece.