Boil a chicken or veal bone; put it into two quarts of cold water; let
it come to a boil and skim well, adding a cup of rice; let all boil
together until the ingredients are reduced to one quart; add an onion,
a piece of celery (or a teaspoon of celery salt); pass the stock and
rice, together with the other parts of the crab, through a sieve; mash
the chicken or veal bone well, and add some of the stock. Mash again
and scrape from the bottom of the sieve, obtaining all the puree
possible; add this to the broth, together with the meat of the crabs.
Let a pint of sweet cream come to a boil, adding it to the soup just
as it is being served; also two tablespoons of butter, celery salt and
pepper.


POTATO PUREE.

From MRS. JAMES R. DEANE, of California, Lady Manager.

Two pounds potatoes; two ounces butter; two tablespoonfuls chopped
onions; two tablespoonfuls chopped celery; one quart milk; one quart
boiling water; one-half cupful sago; one-half teaspoonful pepper; one
teaspoonful salt. Wash, peel and slice potatoes, onions and celery.
Melt the butter and add it to the vegetables, stirring it for five
minutes to keep it from browning or burning. Then add the boiling
water. When the vegetables are soft, rub them through a sieve; add the
milk, and when the soup is boiling, add the sago, a little at a time,
and cook until the sago looks clear. Stir the soup well and add
seasoning the last.


ASPARAGUS SOUP.