Celery Cream Soup

Boil a small cup of rice in three quarts of milk, until it will pass through a sieve; grate the white part of two heads of celery (three if small) on a bread grater; add this to the rice milk after it has been strained; pot to it a quart of fine white stock, let boil until celery is perfectly tender; season with salt and pepper, and a d;.sh of cayenne, if desired. If cream is obtainable, substitute one pint for the same quantity of milk.

Mrs. Judd Smith.

Tomato Soup

Four medium sized tomatoes to one quart of milk, cook tomatoes thoroughly with small half teaspoon of soda; pepper, salt and sugar to taste; add milk and butter size of an egg when ready and serve hot.

Mrs. J. W. Tread Well.

Home Made Noodles

Wet with the yolks of four eggs as much four as will make a firm paste; roll thin as possible and cut into bands an inch in width; dust them with flour and place four of them, one upon the other, cut in finest strips: separate and spread them on pie board to dry a few minutes before using. Drop slowly in chicken or any kind of soup and boil five minutes.

Mrs. M. G. Long.

Potato Soup

One pint of sweet milk, one medium size onion, one egg, one scant tablespoonful of flour, three small potatoes, salt. First slice the onion in the milk, put it on to boil, let it get hot (not boiling), then add flour; cook the potatoes alone. When soft put them through the potato sieve; beat up the egg in soup bowl, then strain the milk and onion over this beaten egg, adding the potato last. This makes a very nice soup.

Burnett's Extract Lemon, 25c; Vanilla, 35c bottle - Kutner's.

Mrs. Peck.

Mock Oyster Soup

Place over the fire one quart of peeled tomatoes, let them stew for a little while, then add one-half teaspoonful soda and stir until tomatoes are cut up good; add two quarts of milk, and season with butter, salt and pepper to taste. Canned to matoes may be used.

Sallie Troxler.

Tomato Cream Soup

Six fresh tomatoes or one can of tomatoes, one sprig parsley, one onion, two tablespoons butter, two tablespoons flour, one pint of milk, one bay leaf, two cloves, salt and pepper, one-half teaspoon soda. If fresh tomatoes are used one and a half pints water or stock. Cut tomatoes in slices and stew until tender with onion, bay leaf, cloves, parsley and water. If using canned tomatoes omit the water. Pass through a sieve, rubbing all the pulp through also. Blend flour and butter until smooth; add hot tomato and stir until boiling; then put in the soda, and just before serving add the milk previously scalded.

Lucy Cortner.

Celery Soup

Cut off the white of half dozen heads of celery, boil in four pints of white stock with quarter pound ham and one tablespoonful of butter. Simmer a full hour, strain, return to pan, thicken with a little flour, stir in very carefully a few spoonfuls of cream. Pour over bits of toasted bread and serve. May be made without stock.

Mrs. B. K. Sweetland, Lemoore.