Recipe 6. Cream Of Consomme

Melt 4 tablespoons Butter or fat, add 4 tablespoons Flour. When bubbling add 3 cups Canned Consomme and 1 cup Milk gradually, stirring constantly. Season with Onion and Celery and color with Kitchen Bouquet. Milk may be omitted and more consomme used, with Tomato Catsup for seasoning.

Recipe 7. Oyster Soup

Melt 6 tablespoons Butter. Add 3 tablespoons Flour. When bubbling, add gradually 2 cups scalded Milk, stirring constantly until well blended. Add 1 can (2 cups) Raw Oysters, the Oyster Liquor, 3 drops Tabasco Sauce, 1 teaspoon Salt, 1 tablespoon Worcestershire Sauce. Cook 5-10 minutes. Serve hot with oyster crackers.

Recipe 8. Jellied Bouillon

Soak 1/2 tablespoons Gelatine in 1/2 cup cold Water, then dissolve in 3 1/2 cups hot Bouillon (made with cubes, extracts or liquid), previously seasoned with Bay Leaf, Onion, Celery, Salt and Pepper, Set in cool place until jellied. Cut lightly with fork and heap in bouillon cups. From three to eight hours is required for the bouillon to stiffen, depending on temperature. If prepared in the morning it will be ready for the evening meal.