Potato Puree

Three cups mashed potatoes, one small onion, two large tablespoonfuls butter rolled in one of flour, two quarts boiling water, two eggs, two stalks celery, salt and pepper. Put potatoes, chopped onion and celery with hot water over the fire, season and cook gently for one-half hour, stirring often to prevent scorching; strain and rub through a soup strainer, return to kettle with parsley and floured butter, stir until it boils. Heat in another vessel the milk, turn upon the beaten eggs, mix well, add to the con-tents of kettle, stir over fire for one minute.

Mrs. T. J. Little.

Turtle Soup

Boil turtle until tender, then separate meat from bones and chop fine; next strain broth in which tur-tle was cooked, and add one and one-half quarts potatoes, cut into dice, one can tomatoes, one quart corn, one-half cup rice, one-fourth cup parsley chop-ped fine. Corn and parsley are not added until soup is almost finished. Season with red, black pepper and salt. Take lump butter and two tablespoonfuls flour, cream together, add slowly to broth. Then last chop four hard boiled eggs fine and add.

Mary Zinn.

Corn Soup

Boil shin bone. To stock add one pint granted corn and 1 pint of corn cut from cob, two tablespoon-fuls sugar, dash of cayenne pepper, salt to taste. Thicken with one egg stirred in one tablespoonful flour. Mrs. Paul A. Hoke

Corn Soup Without Meat

One can of corn, two cups of milk, one quart of boiling water, two eggs, three tablespoonsful of but-ter, rolled in as much flour, one tablespoonful of chopped parsley, pepper and salt to taste. Put the corn into a quart of boiling water and stir in the floured butter. Scald the milk in a separate vessel (dropping in a tiny bit of soda) pour it slowly on the beaten eggs, keeping the egg-beater going all the time; add to the soup, stir for one minute, put in the parsley, salt and pepper to. taste.

Mrs. D. Guy-Holllinger.

Green Corn Soup

One pint grated corn, one quart milk, two table-spoonfuls of butter mixed with the same quantity of flour. One small onion and parsley, one-half teaspoonful of pepper. Salt to taste. Cook the corn in water thirty minutes, then add the boiling milk with the creamed butter and flour.

Miss Zeiber.

Cream Of Corn Soup

Chop one can of corn, add one pint of boiling water and simmer for twenty minutes, then rub through a seive. Scald one pint of milk with a slice of onion, remove the onion and add milk to the corn. Thicken with two tablespoonfuls of flour and two tablespoon-fuls of butter rubbed to a paste. Season with one teaspoonful of salt and a dash of pepper.

Mrs. R. L. Ehrhart.

Chicken Corn Soup

Boil chicken till tender; remove bones and pick the meat fine; make a smooth dough of one egg and one and one-half cups of flour; roll out and cut into dice; score and cut off the corn from six ears; put all into the chicken broth and boil together till corn is soft. Mrs. Jacob Trone.