chowder. Taste to see if seasoned enough, and if it is not, add more
pepper and salt. Then add six crackers, split, and dipped for a minute
in cold water. Put on the cover, boil up once, and serve.


Corn Soup.

One pint of grated green com, one quart of milk, one pint of hot
water, one heaping table-spoonful of flour, two table-spoonfuls of
butter, one slice of onion, salt and pepper to taste. Cook the corn in
the water thirty minutes. Let the milk and onion come to a boil. Have
the flour and butter mixed together, and add a few table-spoonfuls of
the boiling milk. When perfectly smooth stir into the milk; and cook
eight minutes. Take out the onion and add the corn. Season to taste,
and serve.


Glaze.

Boil four quarts of consomme rapidly until reduced to one quart. Turn
into small jars, and cool quickly. This will keep for a month in a
cool, dry place. It is used for soups and sauces and for glazing
meats.


French Paste for Soups.

A preparation for flavoring and coloring soups and sauces comes in
small tin boxes. In each box there are twelve little squares, which
look very much like chocolate caramels. One of these will give two