Cookery for Little Girls

peas, a couple of stalks of celery, a few sprigs of parsley, together with three or four cloves and salt and pepper to taste. If these vegetables with the meat fill the kettle one-third full, then it can be filled to the top with cold water. After standing several hours it should be placed where it will heat slowly and allowed to simmer for two hours, then strained and set aside to cool and let the grease come to the top. When it is cold the cake of fat can easily be lifted off. [Illustration: GREEN-PEPPER SALAD] CONSOMMÉ AND BOUILLON Then to make the finest kind of perfectly clear soup, stir into each two quarts of cold stock the beaten white and crushed shell of one egg, place on the fire and keep stirring until it boils. Allow to cook without stirring for twenty minutes, after which set aside for ten minutes; skim and strain through a cheese-cloth bag. This may seem like a good deal of work, but if the soup is first boiled in the morning while cleaning up the kitchen and then clarified while getting dinner, it will not require much time nor trouble, and the result will be a delicious consommé or bouillon. It is called bouillon if made principally of beef with vegetables, and brown in color; it is consommé if made of uncooked meat and bones, including veal and chicken, and consequently light in color. PLEASING VARIATIONS Stock made thus can be simply reheated or changed to any desired kind of soup by the addition of a particular garnishing. For rice soup, either a few teaspoonfuls of uncooked rice or half a teacupful of cold boiled rice can be added; for vegetable soup a cupful of mixed vegetables cut in small pieces can be put in and boiled until tender. Macaroni, broken in inch lengths, washed and then cooked in the stock until it is done makes a nice change, called Italian consommé, while a cupful of tomatoes will convert it into a tomato soup. If the additions suggested are to be made, however,