Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

off all fat and set on as much of the stock to warm as you need. When it boils drop in a few squares of the meat you have reserved, as well as the force balls. To prepare these, rub the yolk of three hard boiled eggs to a paste in a wooden bowl, adding gradually the brains to moisten them; also a little butter; mix with these two eggs, beaten light; flour your hands; make this paste into small balls; drop them into the soup a few minutes before removing from the fire. A tablespoonful of browned flour and brown sugar for coloring; rub smooth with the same amount of butter; let it boil up well; finish the seasoning by the addition of a glass of sherry. Serve with sliced lemon. JULIENNE SOUP. From MRS. SUSAN R. ASHLEY, of Colorado, Sixth Vice President, Board of Lady Managers. The day before needed, put two pounds of beef cut from the lower part of the round, into two quarts of cold water and let come slowly to the boil, skimming carefully until perfectly clear. When this point is reached, add a small onion, two stalks of celery, two cloves, and keep at the boiling point for seven hours; then strain into an earthen bowl and let cool until next day. A half hour before needed, skim off all the fat, add pepper and salt to taste; also a half pint of mixed vegetables which have been cooked in salted water and cut in uniform dice shape. Let come to a boil, and serve. NOODLE SOUP. From MRS. FRONA EUNICE WAIT, of California, Alternate Lady Manager. To make a good stock for noodle soup, take a small shank of beef, one of mutton, and another of veal; have the bones cracked and boil them together for twenty-four hours. Put with them two good sized potatoes, a carrot, a turnip, an onion, and some celery. Salt and pepper to taste. If liked, a bit of bay leaf may be added. When thoroughly well- done, strain through a colander and set aside until required