to remove it. Use this fat for drippings. With but a small outlay one can keep on hand a supply of what is essential for seasoning soups, such sweet herbs as thyme, savory, marjoram, parsley, sage, celery roots, or dried celery leaves are richer than the stalks. Celery seed or celery salt may be substituted. Such spices as allspice, cloves, nutmeg, mace, whole peppers and stick cinnamon root, ginger, etc., should always be kept on hand. Flour, corn starch, arrow root, tapioca, sage, pearl, barley, rice bread and eggs are added to give consistency and nourishment.
Oyster Soup.—One That Never Fails.
One quart of oysters with liquor drained off and well washed. Put in pan and just cover with hot water; add to this a little butter, salt, red and black pepper, and just let boil up and have three pints of milk in another sauce pan; a double boiler is best to prevent scorching; and a heaping tablespoonful of butter, a lit- tle salt and pepper, and just let come to a boil and pour over oysters and serve at once, with butter crackers.
Tomato Soup.
One can of tomatoes or same quantity in fresh tomatoes; let cook in sauce pan for ten minutes, add from one-fourth to one-half teaspoon of soda, according to acidity of tomatoes, salt and pepper to taste. To this amount add about one-half gallon of fresh, rich milk and one-half teacup of butter. Pour over tomatoes after they have boiled for about ten minutes after adding milk.
