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)