ALBONDIGAS SOUP

1 lb. finely ground steak A little tomato catsup
1 cupful soaked bread crumbs 1 grated clove of garlic
1 egg 14 onion, grated
1 teaspoonful salt, pepper and chili
powder
Mix well, roll into very small balls, and cook 1 hour in boil-
ing soup stock, add a little finely chopped mint and parsley when
done. —Mrs. Kenneth Stevenson (Santa Monica)

BOUILLON DE FOIE GRAS

One and one-half lbs. goose liver (chicken or calf’s liver may
be used), cleansed thoroughly, then steamed over boiling salted
water. Remove all gristle and press through the meat grinder into
cooking pot. Add 1!4 qts. of clarified brown beef stock and heat to
the steaming point; then add ample pinch of salt and paprika, a few
drops of onion juice, two tablespoonfuls Parmesan cheese. Serve
with mint cherries soaked in vinegar and stuffed with celery.

—Mrs. M. Newell
BARLEY SOUP

Let boiling water run through barley in a colander; put in
double boiler with a lump of butter and barely cover with cold
water. Season to taste and cook slowly until water is absorbed;
add soup stock and cook slowly. Before serving, beat the yolk
of one egg with a little cold water, put in tureen, add some finely
chopped parsley and pour in the soup. —Miss Amy McLimont

BOUILLABAISE

Take 2 good sized onions; the whites of 2 leeks; 2 pieces of
garlic; chop all fine and cook with 3 tablespoonfuls of olive oil
over a slow fire for 10 minutes. Add a bottle of white wine, 3
fresh tomatoes chopped fine, 1 teaspoonful Spanish saffron, and
1 teaspoonful thyme. Cook over slow fire 15 minutes. Take a
lobster cut in pieces, and 10 pieces of uncooked rock cod—cut the
same size as the lobster—add to the above, and cook 15 minutes;
then add a piece of butter size of an egg, and 1 tablespoonful
chopped parsley. Stir without cooking, and serve with thin slices
of toast. If a little too thick add bouillon.—Mrs. W. F. Brougham

CHEESE SOUP

1 egg 2 cupfuls chicken, veal or white stock
14 cupful grated cheese 1 tablespoonful flour

1 onion 1 tablespoonful butter

2 cupfuls milk Salt and pepper to taste.

Heat milk and stock with onion; then remove onion; thicken
soup with the flour and butter; stir in cheese; pour over well
beaten egg and serve at once. Add a pinch of baking soda to
milk before adding cheese. —Mrs. V. Hosken

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