O04 THE VANCOUVER BRIDE

with chopped parsley. Serve for lun-
cheon with croutons or small squares of
toast.’ (Mrs R. O. Fry).

CREAM OF CARROT SOUP

1 cup of good cooked carrots.
Put through sieve.
1 tablespoon butter.
1 tablespoon flour.
2 cups of hot milk.
Stir until boiling. Add carrot pulp, salt
and pepper, and you may add a little
whipped cream on each plate, if you wish.

(Mrs. J. M. Spencer)

MUTTON BROTH

2 lbs. mutton, cut from fore quarters.
2 quarts cold water.
1 teaspoon salt.
Speck of pepper.
2 tablespoons boiled rice or barley.
Wipe meat, remove skin and fat and cut
into small pieces. Put in the kettle with
bones that have been well broken; add
cold water and let stand half hour to ex-
tract juices. Heat gradually to boiling
point, skim and when partly cooked sea-
son with salt and pepper. Simmer 4 hours,
or until meat is tender. Do not allow to
boil. Remove fat and strain through a
coarse sieve. Serve hot. If broth is made
the day before it is used, it can be cooled
thoroughly and the fat removed easily. In
reheating use double boiler. 2 tablespoons
of cooked rice or barley may be added if

desired. The barley should be soaked sev-
eral hours before cooking. Taste and sea-
son before serving. A teaspoon of chop-
ped parsley may be added just before serv-
ing if desired. (Mrs. G. O. Fallis).

BOUILLON

beef bone.

Ibs. beef.

veal bone.

small end of ham.
carrot.

cloves.
bay leaves.

1 parsnip.

Boil until meat falls from bones. Re-
move bones and strain. Clear with egg
and strain through a cloth. Season with
salt, pepper and onion. Let stand over
night. Next morning all the grease may
be removed easily. Serve in cups very
hot. (Mrs. RO: Pry.

pod
NO OM ae Onn

BROWN SOUP

Knuckle bone of veal and beef.
Carrot, onion, celery, a little kidney,
and 1 large onion.

Boil bones and vegetables slowly for 3
hours. Fry onion and kidney together un-
til nicely browned. Add to previous stock.
Boil half an hour; add salt. Strain and
leave over night. Skim off the fat when
cold. Then beat and thicken with flour.
Strain before serving.

(Mrs. S. Gibson)