Kelso Golf Club Bazaar

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and whisk till it boils for a few minutes. Tie a clean cloth on
to the four legs of a chair turned upside down, letting it fall
.slightly in the middle so as to form a bag. Pour through some
boiling water to thoroughly heat the cloth. Put under cloth a
clean dry basin and pour soup gently through. The soup will not
be clear with this first straining, so repeat till clear. In re-
heating, add lump of sugar, which makes soup sparkle.—C. D.
Paton, Softlaw.
SOUP MAIGRE.
Cleanse and cut into neat pieces ,some carrot and turnips;
.melt a good piece of clarified dripping in a saucepan, put in the
vegetables with a little salt and sugar, put the lid on and let the
vegetables fry for 15 minutes, shaking the pan frequently. Add
some chopped lettuce or cabbage, some celery, and let it cook
five minutes more, then stir in some boiling water and let all sim-
mer one hour. Season with pepper and add a few green peas,
asparagus tops, shred French beans, and let all simmer for an-
other half-hour. Stir in a tiny pat of butter, and serve.—C. H.
Fleming, Whithorn.
ALMOND SOUP.
2 ozs. almonds. 1 pint white stock.
1 tablespoonful breadcrumbs. pepper, salt, lemon juice.
I
oz. flour. z gill cream.
oz. butter.
Chop almonds finely, pound with few drops water, then stew
for 1 hour in a little milk, add crumbs, simmer for a few min-
utes, then put through wire sieve. Melt butter, add flour and
:almond pulp, then stock gradually, boiling between times. Sea-
son and add cream. Miss Mather, Abbey View.
CONSOMME.
Take 4 lb. shin of beef and boil until the bones fall away from
the meat. Strain the stock through a cloth. Roast a fowl a
nice golden brown. Put 3 lb. of lean. beef through the mincer,
have some vegetables cut up small, onion, carrot, and celery.
Mix the minced beef and vegetables with the stock, put into a
pan and stir until it boils, then put in the fowl, boil gently for 2
hours and strain through a soup cloth. It should be bright and
clear, the colour of sherry.—Mrs Blake, Charlesfield, Kelso.
HARE SOUP.
When skinning the hare be careful to preserve all the blood.
Nash the hare well and add the water you have used to the
blood and put it all through a sieve, a little over a gallon of water