" Every cook praises his own stew".

Bezique Soup

One quart can of tomatoes, 3 pints of boiling water, 1 teaspoon of soda, boil half an hour, 4 tablespoons of butter, 2 tablespoons of flour, 1 tablespoon salt, Cream together. 1/2 teaspoon celery seed. Heat 1 quart new milk add and strain. This soup can be made quickly.

Beef Soup

Put on early in the morning in about 6 quarts of cold water, a good sized shin piece. Boil slowly all the forenoon. If necessary replenish with boiling water. At noon add 2 quarts of tomatoes, 4 potatoes, 3 onions, 2 small turnips, all sliced thin, a little cabbage and any other vegetable you may like. Boil 4 hours longer, stirring frequently the last hour or two. One hour before removing from the fire put in a teacupful of rice. Strain through a colander and set away to cool. The next morning it will be jellied and you can easily remove the cake of fat from the surface. In cold weather this will keep for days. To prepare for the table, add a little water, season with salt and pepper, boil up once, and serve hot.

Bouillon Of Beef

Six pounds of brisket or round of beef all in one piece, 4 turnips, 3 carrots, 2 Bermuda onions, a good handful of cabbage sprouts, 2 tablespoonsful of butter, cut up in flour, bunch of sweet herbs, 1 teaspoonful of made mustard, 4 quarts of water. Cover the beef with the water, and cook slowly 1 hour. Meanwhile cut the vegetables into long strips, not too thin, leaving the sprouts whole. Cook them all in boiling salted water 20 minutes. Throw this water away, and at the end of the hour skim the soup well, and put in the vegetables. Stew all very slowly 2 hours longer. There must never be a fast boil. Take out the beef, put into a dripping pan, pour a cup of the soup (strained) seasoned well with pepper, salt, and mustard over it, dredge thickly with flour, and brown in a good oven, basting every few minutes. Take one-half of the vegetables from the pot, and keep hot. Rub the rest through a colander, season the soup and pulp, add the herbs and return to the sauce pan, boil sharply for 5 minutes, stir in butter and flour, simmer 5 minutes, and your soup is ready for the tureen. Season the reserved vegetables, and having dished your beef, lay them very hot around it. Serve with each slice.

Bouillon

One and one-half pounds of beef, 3 quarts of water, 1 ounce of salt, 3 leaks, 2 cloves, 1/2 head of celery, 1/4 of a parsnip. Serve, after straining clear.

Bouillon. Fourth St. Cooking Club

Bone of a round of beef, 4 quarts of water (cold). Boil down to 3 quarts by simmering gently all day, skimming as in other soup. Season with salt. Let it stand and cool until the fat can be taken off. When heated for use, season to taste with cayenne pepper. This makes an amber colored soup. If darker is desired use more mea.

Black Bean Soup

Put one quart of beans to soak over night, boil five hours with 3 pounds of beef, pounds pork, 1 head of celery, 2 grated carrots, cloves, allspice, cinnamon, salt, pepper, put in tureen. 2 hard boiled eggs sliced, 1 lemon sliced, 1 tablespoon tomato catsup, 2 slices of toast cut in squares. Strain the soup on this.