Tomato Soup Without Stock

Stew together for ten minutes one can tomatoes, one pint water, one teaspoonful salt, one tablespoon-ful sugar, five cloves, one-half teaspoonful pepper, one tablespoonful of chopped onion and one table-spoonful of chopped parsley. Rub through a sieve, return to the fire and thicken with one tablespoonful of butter and one tablespoonful of flour rubbed to-gether and stirred in. Serve with croutons.

Tomato Soup

Stew tomatoes. When they are soft strain through a soup strainer until there is nothing left but the seeds. Measure a pint of the liquid. Add one tea-spoonful of salt, one saltspoonful of pepper, one-half saltspoonful of soda, a little onion and set on the stove to heat slowly. Meanwhile make a white sauce, one tablespoonful of butter, one of flour and one pint milk, thus: set the milk on the fire in a sauce pan to heat,, put the butter and flour into another pan on the fire and stir gently until the butter melts; let them bubble together two or three minutes, then pour in milk, a little at a time, until all is used; stir it so it will be smooth until it bubbles; add the toma to to this sauce, strain all again, return to the fire and serve as soon as steaming hot.

M. Bertha Zeiber.

Cream Of Tomato Soup

Take one quart of tomatoes (fresh or canned) to one pint of water, boil until soft, mash through col-ander. Mix smooth, four tablespoons of flour with one quart milk, salt and butter. Boil chopped onions and celery with the above. Add a pinch of baking soda and serve.

Mrs. V. K. Jordan.

Tomato Cream Soup

Heat one quart of strained stewed tomatoes to boiling point, add two tablespoonfuls flour, mixed in a little cold water; let tomatoes boil until thick-ened, stirring constantly; add salt to taste.

Have ready one cup of rich hot milk or cream, add to tomatoes and let all boil together for a minute or two. Serve with browned bread crumbs if desired. A teaspoonful of celery salt adds very much to the taste. Mrs. Etzler.

Cream Of Celery Soup

Chop very fine one large bunch of celery, simmer in water until tender; take a lump of butter size of a walnut and a tablespoonful of flour; stir over fire until thoroughly mixed. Then stir it into the celery. Thin with milk until the right consistency. Season to taste. Mrs. C. J. Gitt.

Asparagus Soup

Boil one quart of asparagus, cut into one inch lengths in one quart water until tender; put through a colander and return to the water in which it was boiled; heat one pint milk, stir in it one tablespoon-ful butter, rubbed with one tablespoonful of flour, and cook a few minutes; season and pour it into the asparagus; when boiling hot pour over bits of toasted bread, cut into dice, and serve at once.

Mrs. W. L. G.

Vegetable Soup

For twelve o'clock dinner put medium size shin bone on fire at nine o'clock; add little celery, parsley and onion; let boil slowly till one hour before serv-ing; add vegetables, tomato, rice, green beans peas, etc., boil slowly until time to serve.