Corn Soup

Boil 1/2 can corn with enough water so that after it is strained it will make 1 pint, then add 1 pint milk and thicken with butter the size of small egg and 2 teaspoons sugar; salt and pepper to taste and add 1 teaspoon beef extract.

Cream Of Corn Soup

1 can corn

2 stalks celery

1 onion

1 cup water

Let simmer and mash fine while cooking, season with salt, strain, add 1 pint milk and butter size of walnut. Boil 15 minutes and serve with whipped cream.

- Mrs. D. H. Howe

Potato Soup

6 large potatoes 1 quart milk 1 1/2 stalks celery

1 large onion

1 large tablespoon butter

Boil milk in double boiler with onion and celery for 1 hour, mash the potatoes to a cream, strain the milk and add to the potatoes, then add the butter, salt and white pepper to taste, strain and serve immediately. Can be improved by adding 1 cup cream when in the tureen. Must be served hot. - Mrs. E. P. Baird

Cream Of Oyster Soup

1 quart oysters 1 pint cold water 1 quart milk 1 slice onion 1 stalk celery

1 sprig parsley

3 tablespoons butter

3 tablespoons flour

1 teaspoon salt

1 teaspoon pepper

Clean oysters, add the water and boil 2 minutes, remove scum and rub through a sieve, cook together milk and seasoning 10 minutes, melt butter, add flour, salt and pepper, pour on slowly the strained oyster liquor, add the milk, reheat and serve. - Mrs. Cay set

Green Pea Soup

Soak over night 1/2 lb. dried peas and put on to boil in 3 pints water with 1 small onion into which has been pressed 3 cloves. When the peas are well done put all through a colander. Return to the fire a few minutes before serving, adding 1 level tablespoon flour and 1 tea-spoon butter worked to a cream. Season to taste.

Bean Soup

1 cup navy beans cooked over night or during whole day in fireless cooker with 1 onion. Rub through colander; add 1/2 cup milk, a little chopped parsley, salt and pepper to taste. - Mrs, Schwender

Cream Potato Soup

Mash 6 small boiled potatoes, add 1 onion shaved fine, put mixture through colander into 1 pint hot milk. Add small piece butter, cook 10 minutes and serve with whipped cream. - Mrs. D. H. Howe

Split Pea Soup

1 pint dried green split peas soaked 12 hours in 1 quart water, soak over night; in the morning put on to boil and add 2 carrots and 2 onions chopped; boil gently until thoroughly soft, then rub through a fine wire sieve and put into a sauce pan, season with salt and pepper. Just before serving add 1/2 pint milk, serve with small squares toasted stale bread. - Anna Rew Gross

Green Pea Soup

1 cup green peas

2 cups water

4 whole cloves

1 or 2 slices onion to taste

Boil to a pulp and press through a sieve or ricer. In saucepan put 1 tablespoon butter, 1 tablespoon flour and cook over fire till it bubbles, then add the puree and when it has thickened add 1 tablespoon cream either whipped or plain and serve. - Mrs. Raymond C. Cook

Cream Lettuce Soup

Considered by the French as very wholesome on account of the properties of the lettuce leaves.

Take the outside leaves of lettuce, boil until thoroughly soft in 1 pint water, strain through wire sieve, rubbing through as much of the lettuce as possible. Cream 1 tablespoon butter, 1 tablespoon flour and 1/2 pint milk. Season to taste with salt and pepper, add the lettuce, water and just before serving beat in yolk of 1 egg beaten very light. - Anna Rew Gross

Cream Of Cheese Soup

1 quart milk

1 tablespoon minced onion

2 tablespoons minced carrot 1 blade mace

Put in double boiler and let cook slowly, 1 rounded tablespoon butter, 1 rounded tablespoon flour, melt the butter, stir flour in, add little hot milk and stir until smooth, then strain in all the hot milk, add 1/2 cup grated cheese and stir until the cheese is melted. Just before serving add yolks of 2 eggs beaten to a froth, cook 2 minutes and serve in hot cups. - Anna Rew Gross