Blanch and put the almonds through a meat grinder. Add them to the bread-crumbs; add the salt and the whites of the eggs unbeaten. Work this mixture until it is moist, and then roll into tiny balls. Brown them in hot oil; lift them with a skimmer and drain them on brown paper. Put them at once into the soup-tureen and pour over the stock that has been heated and seasoned.

Beat the egg without separating until light; then stir in the farina and the salt. Put the olive oil in a shallow frying pan. When hot, pour in the farina mixture. Push it on the back part of the stove where it will brown slowly. Then turn it as you would a pancake and brown it slowly all the other side. Cut the cake into cubes of a half inch, put them in the soup-tureen and pour over the stock heated and seasoned.

Beat the egg until the white and yolk are well mixed; add the onion juice, salt, pepper and two tablespoonfuls of milk. Turn the mixture into a small custard cup, stand it in a pan of hot water an d cook in the oven until the custard is set. Turn it out carefully and cut it into dice. Put these dice into the soup-tureen ancl pour over the hot stock.

Drain the peas carefully; wash them and drain again. Press them through a sieve sufficiently fine to reject the skin; add the salt, pepper and celery. Beat the ‘whites of the two eggs very lightly, add them to the peas, and turn them into a square tin basin or pan. Stand the pan in another of hailing water and cook in the oven for at least twenty min­utes. until the mixture is set. Let it stand in the pan until cool, then turn it out carefully on a board and cut it into blocks or fancy shapes. Bring- the stock to boiling-point, drop the blocks in and serve at once.

Wash the barley in cold water; cover it with boil­ing water; boil rapidly for five minutes and drain. Cover it again with fresh boiling water and let it cook slowly for at least two hours; drain. This water may be saved to use as barley water or it may be put aside to use in tomorrow’s stock. At serving time, heat a quart of stock, add the barley, let it boil five minutes, and serve.

Put the butter in the kettle; add the onion, sliced; cook slowly without browning; then add the apple, cored and sliced, but not parcel; add all the season­ I11gs; stir for a moment and add the stock. Cover, bring to boiling point and simmer gently ten min­utes. Wash the rice; throw it into boiling water awl boil until tender. Drain it, put it in the soup tureen and strain over the hot soup. Many persons serve with this soup a large dish of boiled rice  and put a helping of rice in the centre of each soup-plate before ladling in the soup.

Wash the prunes and soak them in cold water over night. One hour before serving time, cut the onion or the leeks into slices; put them in the stock and cook on the back part of the stove. At serving time, acid the prunes, salt and paprika. Turn at once into the tureen. Have at the side of the tureen bits of toast at least two inches square. These must be toasted carefully in the oven until crisp to the centre. Put a square in the centre of each plate, ladle over the soup, allowing two prunes to each person. This quantity will serve four.

Put all the ingredients, except the butter and flour, into a saucepan. Bring to boiling-point; acid the butter and flour, rubbed together. Stir and boil for five minutes. Strain through a fine sieve, pressing through as much of the pulp as possible. Reheat and serve with croutons, If fresh tomatoes are used, select eight good-sized tomatoes : cut them into pieces. It is not necessary to peel them. Cook twenty minutes before adding the thickening.

Peel and chop the onion; put it with the tomatoes, peas and all the seasoning into a saucepan. Bring to boiling point and boil fifteen minutes. Add the butter and the flour, rubbed together. Cook ten minutes longer, and press through a sieve. Serve with croutons.

Put the water, the celery and the tomatoes into a saucepan; stew thirty minutes and press through a sieve. Add the butter and flour, rubbed together. Reheat, season and strain into the tureen. Serve either with croutons or with puff-balls.

Wash the beans and soak them over night. In the morning drain, cover with boiling water and boil thirty minutes; drain, throwing the water away. Add the stock and cook slowly for two hours. Press the whole through a colander and then through a sieve. Rinse the kettle and return the soup to it; add salt and pepper. Slice the eggs and the lemon; put them into the tureen, pour over the boiling thick soup and serve.

Scrape the carrot, peel the turnip, and cut them into dice. Put them in a kettle with the water and beans; these may be young Lima beans, or just the ordinary kidney beans. Cook slowly thirty minutes. Add the tomato, peeled; and cut into bits, the peas, salt and pepper. Cover and cook thirty minutes longer. While these are cooking, boil the rice, drain it, and throw it into the soup. The soup is now ready to serve. Corn and white potatoes may also be added.

Wash and soak the peas over night. Next morn­ing, put them in a kettle with the water. Cut the onions or leeks into slices; chop the green portion of the celery; put them in a Frying-pan with the butter that has been heated; stir until they are a golden brown. Put them into the soup-kettle with the peas; add the bread, salt and pepper. Cook slowly one and a half hours. Press through a puree sieve, returning the soup to the kettle; add the mashed; potatoes and bring to boiling-point. Strain through a fine sieve and serve at once with croutons. This should be a thick puree; if not, add a tablespoonful of butter and one of flour, rubbed together, just before bringing it to the last boil. Peas Porridge should be almost as thick as breakfast oatmeal or mush. It is highly nutritious; in fact, it has more than meat value. Served at the beginning of a dinner, one would only need a salad and dessert to make the meal complete.

Scrape and slice the carrots; peel and slice the potato. Put the butter in a shallow pan; when hot add the vegetables; shake until they are well browned; then put them into the soup-kettle with the water; add the bay leaf, the salt and pepper; simmer thirty minutes; press through a sieve; return to the kettle; add the kitchen bouquet. Cut the bread into dice; beat the egg without separating;add the bread, and stir until each piece of bread is covered with the egg. Lift the bread from the egg, drop it into the soup, bring to boiling-point, and serve.

Cut the tips from the asparagus and throw them into cold water; put them aside to use either for asparagus in ambush or for asparagus salad in tomatoes. Cut the remaining portion of the bundle into small pieces; wash them in cold water; put them in a kettle; add the pint of water and stew gently for half an hour. Press them through a colander, taking as much of the flesh as possible. Put the milk into a double boiler; add the bay leaf and the butter and flour, rubbed together; cook until it is slightly thickened; add the salt, the pepper, and the asparagus pulp; stir until hot, and serve. If overcooked, the soup will curdle. Many people like the asparagus tips; boiled in salted water, drained and added to the soup just at serving time.

Score each row of grains through the centre and with a dull knife press out the pulp. Put the milk in a double boiler; when hot, add the corn, onion and the butter and flour, rubbed together; stir until the milk begins to thicken; cover and cook fifteen minutes. Add the salt and pepper, remove the onion, and serve with croutons.

Put the pods of the peas in the water and boil gently for fifteen minutes; strain. saving the water. To this add the peas and onion; cook fifteen minutes and press through a colander; add the milk to the pulp; put the whole in a double boiler; add the butter and flour, rubbed together. Stir and cook until the soup is creamy (about ten minutes). Add the salt and pepper and press through a fine sieve. Reheat and serve with croutons.

Pare the potatoes and drop into boiling water; boil rapidly five minutes; drain, throw the water away. Return the potatoes to the kettle; cover with a pint of water, add the onion, the bay leaf, celery and pepper. Cover the kettle and cook until the potatoes are tender. Press the whole through a colander. Put the milk in a double boiler; add the butter and flour, rubbed together. Add the potato and salt; cook until simmering hot and not a moment longer; strain the whole through a fine sieve. This soup may be kept warm in a double boiler for about ten minutes; it cannot be reheated after it is once cold.

Put the tomatoes in a saucepan; add bay leaf, salt, pepper and mace; simmer gently ten minutes. Put the milk in a double boiler; add the butter and flour, rubbed together; stir constantly until smooth and creamy. Strain the tomatoes into the tureen; add the sugar and soda and pour in quickly the hot thickened milk. Serve immediately. This soup cannot be kept long and cannot be reheated.

Cut the leaves from the spinach; wash thoroughly through several cold waters, each time lifting them up with the hand and throwing them in another pan of cold water. Put a good-sized kettle on the fire; when hot, throw in the spinach; cover and push it at once over a slow fire. Let it stand for fifteen minutes until the spinach is thoroughly wilted. Drain, saving the water that has exuded from the spinach. Chop the spinach very fine, then press it through a sieve. Put the milk in a double boiler; add the butter and flour, rubbed together; stir until you have a perfectly smooth creamy mixture; then add the spinach pulp and water, salt, pepper and onion. When very hot, serve. Lettuce or endive may be substituted for spinach, using two large heads.

Peel the onions; cut them into slices and put in a saucepan with the salt and water; cook half an hour, until tender, and press through a sieve; add the milk, then the butter and flour, rubbed together, taking up a little of the soup and mixing it until smooth; add the pepper. Press the whole through a sieve, reheat and serve.

Wash the mushrooms but do not peel them; cut into thin slices, using all the good portion of the stem; put them, with the butter and salt, into a saucepan; cover closely and cook slowly twenty minutes. Add the milk and pepper. Moisten the cornstarch with a little cold milk; stir it into the hot mixture and cook slowly until the soup is the consistency of thick cream. Serve at once, ladling it over squares of toast, or pass with it whole wheat bread.

Pare and cut the potatoes into dice; chop the onion; put a layer of potato in the kettle, then a sprinkling of onion, then a layer of corn, then potato, and so continue until all are in. Add the water; cover the kettle and place over a slow fire where the contents will simmer twenty minutes. Rub butter and flour together; add milk and salt; stir until boiling. When hot, take from the fire and add the egg yolks beaten with two tablespoonfuls of milk. Turn all into the tureen; crush the crackers and sprinkle over the top. Serve at once.

Pare and cut the potatoes into dice; chop the onion; put the butter in a shallow frying-pan; when hot add the onion; shake until it is slightly browned. Put a layer of potatoes in the bottom of the kettle, then a layer of celery, a little parsley, salt and onion, and so continue until all the materials are used. Add the water; cover the kettle and simmer twenty minutes. Do not stir. Add the milk, and when hot add the flour, moistened with a little cold milk, and the salt. Stir carefully until it reaches the boiling­ point, and serve at once. To give this dish meat value add the yolks of two eggs or a quarter of a pound of grated cheese just before taking from the fire.

Peel the tomatoes; cut them in halves and press out the seeds; cut each half into quarters; put these with the corn, celery and onion, chopped, in the kettle; cover and simmer half an hour; cut the bread into dice and toast in the oven until crisp. Rub the butter and flour together; add a little of the hot chowder; stir and add this to the ingredients in the kettle; stir until smooth and boiling. Add salt and pepper. Slice the eggs and put them in the tureen; pour in the chowder and put the toast over the top. Serve at once.

Put half the butter in a saucepan; add the onion, chopped; shake until the onion is soft, not brown. Peel the tomatoes, cut them into halves, squeeze out the seeds, then cut each half into quarters; add to the butter and onion. Boil the beans and peas; add to the tomato and onion. Cut the okra into slices, add it to the tomato; cover, cook on the back part of the stove for thirty minutes. Then add the beans and peas that have been boiled and drained and the rice, washed. Score and press out the corn, add it, and if the stew is now thick, add a half pint of milk. Cover and cook until the corn is done (about twenty minutes), being very careful not to scorch. Add the remaining butter, salt and pepper. This is also very nice made with cocoanut milk or with vegetable stock.

Make syrup by boiling sugar and water twelve minutes; add fruit juice, cool, and dilute with ice-water to suit individual tastes. Lemon syrup may be bottled and kept on hand to use as needed.

Make syrup by boiling water and sugar ten minutes; add pineapple and lemon juice, cool, strain, and add ice-water.

Make syrup by boiling quart of water and sugar twenty minutes, Separate mint in pieces, add to the boiling water, cover, and let stand in warm place five minutes, strain, and add to syrup; add fruit juices, and cool. Pour into punch bowl, add claret, and chill with a large piece of ice; dilute with water. Garnish with fresh mint leaves and whole strawberries.

Put raisins in cold water, bring slowly to boiling-point, and boil twenty minutes; strain, add sugar, cinnamon, lemon rind, and boil five minutes. Add fruit juice, cool, strain, pour in claret, and dilute with ice-water.

Boil water, sugar, and pineapple twenty minutes; add fruit juice, cool, strain, and dilute with ice water.

Make syrup by boiling water and sugar ten minutes; add tea, strawberry syrup, lemon juice, orange juice, and pineapple; let stand thirty minutes, strain, and add ice-water to make oue and one-half gallons of liquid. Add cherries and Apollinaris. Serve in punchbowl, with large piece of ice. This quantity will serve fifty.

Pour tea over sugar, and as soon as sugar is dissolved add fruit juices. Strain into punch-bowl over a large piece of ice, and just before serving add ale, Apollinaris, and slices of orange. For tea infusion use two teaspoons tea and one and one-fourth cups boiling water.

Mix juice of orauges and lemons with pineapple, raspberry syrup, and tea; then add a syrup made by boiling sugar and water fifteen minutes. Turn in punch bowl over a large piece of ice. Chill thoroughly, and just before serving a Apollinaris.

Chop ginger, add to water and sugar, boil fifteen minutes; add fruit juice, cool, strain, and dilute with crushed ice.

Make a syrup by boiling water and sugar ten minutes. Mix champagne, brandy, rum, Curacoa, lemon juice, and tea infusion. Sweeten to taste with syrup and pour into punch bowl over a large piece of ice. Just before serving add soda water.

Make a syrup by boiling water and sugar ten minutes. Mix remaining ingredients, except ice, sweeten to taste with syrup, and pour into punch-bowl over a large piece of ice.

Put grapes and water in granite stew-pan. Heat until stones and pulp separate; then strain through jelly bag, add sugar, heat to boiling-point, and bottle. This will make one gallon. When served, it should be diluted one-half with water.

Mix ingredients, except Apollinaris, using enough sugar to sweeten to taste. Stand on ice to chill, and add chilled Apollinaris just before
serving.

Add Curacoa to rind of fruit and sugar; cover, and let stand two hours. Add Sauterne, strain, and stand on ice to chill. Add chilled soda water, mint leaves, slices of orange, and strawberries. The success of cups depends upon the addition of charged water just before serving.

Mix cider and lemon juice, and sweeten to taste. Strain into punch bowl over a large piece of ice. Just before serving add Apollinaris.

Salt is always used in bread-making, not only on account of its flavor, which destroys the insipid raw state of the flour, but because it makes the dough rise better.

In mixing with milk, the milk should be boiled–not simply scalded, but heated to boiling over hot water–then set aside to cool before mixing. Simple heating will not prevent bread from turning sour in the rising, while boiling will act as a preventative. So the milk should be thoroughly scalded, and should be used when it is just blood warm.

Too small a proportion of yeast, or insufficient time allowed for the dough to rise, will cause the bread to be heavy.

The yeast must be good and fresh if the bread is to be digestible and nice. Stale yeast produces, instead of vinous fermentation, an acetous fermentation, which flavors the bread and makes it disagreeable. A poor, thin yeast produces an imperfect fermentation, the result being a heavy, unwholesome loaf.

If either the sponge or the dough be permitted to overwork itself–that is to say, if the mixing and kneading be neglected when it has reached the proper point for either–sour bread will probably be the consequence in warm weather, and bad bread in any. The goodness will also be endangered by placing it so near a fire as to make any part of it hot, instead of maintaining the gentle and equal degree of heat required for its due fermentation.

Heavy bread will also most likely be the result of making the dough very hard and letting it become quite cold, particularly in winter.

An almost certain way of spoiling dough is to leave it half made, and to allow it to become cold before it is finished. The other most common causes of failure are using yeast which is no longer sweet, or which has been frozen, or has had hot liquid poured over it.

As a general rule, the oven for baking bread should be rather quick and the heat so regulated as to penetrate the dough without hardening the outside. The oven door should not be opened after the bread is put in until the dough is set or has become firm, as the cool air admitted will have an unfavorable effect upon it.

The dough should rise and the bread begin to brown after about fifteen minutes, but only slightly. Bake from fifty to sixty minutes and have it brown, not black or whitey brown, but brown all over when well baked.

When the bread is baked, remove the loaves immediately from the pans and place them where the air will circulate freely around them, and thus carry off the gas which has been formed, but is no longer needed.

Never leave the bread in the pan or on a pin table to absorb the odor of the wood. If you like crusts that are crisp do not cover the loaves; but to give the soft, tender, wafer-like consistency which many prefer, wrap them while still hot in several thicknesses of bread-cloth. When cold put them in a stone jar, removing the cloth, as that absorbs the moisture and gives the bread an unpleasant taste and odor. Keep the jar well covered and carefully cleansed from crumbs and stale pieces. Scald and dry it thoroughly every two or three days. A yard and a half square of coarse table linen makes the best bread-cloth. Keep in good supply; use them for no other purpose.

Some people use scalding water in making wheat bread; in that case the flour must be scalded and allowed to cool before the yeast is added, then proceed as above. Bread made in this manner keeps moist in summer much longer than when made in the usual mode.

Home-made yeast is generally preferred to any other. Compressed yeast, as now sold in most grocery stores, makes fine light, sweet bread, and is a much quicker process, and can always be had fresh, being made fresh every day.

If these directions are followed, you will obtain sweet, tender and wholesome bread. If by any mistake the dough becomes sour before you are ready to bake it, you can rectify it by adding a little dry super-carbonate of soda, molding the dough a long time to distribute the soda equally throughout the mass. All bread is better, if naturally sweet, without the soda; but sour bread you should never eat, if you desire good health.

Keep well covered in a tin box or large stone crock, which should be wiped out every day or two, and scalded and dried thoroughly in the sun once a week.

While it is cooling, beat three eggs very light, and stir them gradually into the mixture when it is about as warm as new milk. Add a teacupful of good strong yeast and beat the whole another quarter of an hour, for much of the goodness of this cake depends on its being long and well beaten. Then have ready a tin mold or earthen pan with a pipe in the centre (to diffuse the heat through the middle of the cake). The pan must be very well-buttered as Indian meal is apt to stick. Put in the mixture, cover it and set it in a warm place to rise. It should be light in about four hours. Then bake it two hours in a moderate oven. When done, turn it out with the broad surface downwards and send it to table hot and whole. Cut it into slices and eat it with butter.

This will be found an excellent cake. If wanted for breakfast, mix it and set it to rise the night before. If properly made, standing all night will not injure it. Like all Indian cakes (of which this is one of the best), it should be eaten warm.

Crust Part. Three eggs beaten separately, one cup of granulated sugar, one and a half cups of sifted flour, one large teaspoonful of baking powder and two tablespoonfuls of milk or water. Divide the batter in half and bake on two medium-sized pie-tins. Bake in a rather quick oven to a straw color. When done and cool, split each one in half with a sharp broad-bladed knife, and spread half the cream between each. Serve cold. The cake part should be flavored the same as the custard.