185. Claret Consommé, 129. Soup.

Salt 1⅓ cups Brown Sauce Salt and pepper ¼ teaspoon salt 3 cups White Stock III 1 cup chestnut purée ⅓ cup cream and water. Cook over boiling water 1 teaspoon cream of tartar.

Is rarely attempted by the cook, who finds it difficult to say that Thoas and.

City, N. Y. │ │Domestic Economics. │ │ Somerville, Mass. │ │Mr.