PEANUT BISQUE Remove the brown skin from one pint of peanuts ; chop
very fine, add one quart of veal or chicken stock and simmer until tender. Rub
through a puree sieve, adding a little milk from time to time. Season with salt and
pepper, and add enough beet juice or pink coloring paste to give a good tint. Serve
with peanut crackers which have been toasted in the oven.

HINDUSTANI CHICKEN BROTH (For Invalids) Cut up an old fowl
and simmer gently with three pints of water, one sliced onion, bunch of parsley, two
cloves, one pepper, until it falls to pieces. Strain, and when cold remove all the grease.
Mix one tablespoonful of arrowroot to a paste with a little of the broth and pour over
it slowly, stirring all the time, one pint of the hot chicken broth. Boil for a few minutes,
and serve.