Oyster Soup

Put 1 quart of milk on stove; drain juice off 1 can oysters in it. When hot add salt, pepper and butter size of an egg, and 4 rolled crackers. Add oysters last. When cooked for five minutes serve. Two dozen fresh oysters can be used instead of a can of oysters if preferred.

Mrs. W. Sibley.

Tomato Soup

Chop a large onion and cook in a pint of boiling water. Drain the liquor from a can of tomatoes. Press the tomatoes through a colander, then add them and the liquor to the onion, together with 1 quart of soup stock, and salt and pepper for seasoning. Cook fifteen minutes. Serve crackers or toasted bread cut in squares.

Mrs. Chas. Sibley.

Vegetable Soup

Take a good sized soup bone with plenty of meat on it. Wash and put into a soup kettle, add cold water, about one-third more than the quantity desired, and season with salt and celery root to taste. Cook slowly for two hours and then strain. Add a small piece of cabbage, 1 large potato, 1 onion, a small piece of turnip, all chopped fine, 1 table-spoonful of rice and 1 cup of tomatoes. Put into kettle and cook until vegetables are tender.

Mrs. Chas. Sibley.

Vegetable Soup

One-half lb. nice tender beef or veal, boil slowly until tender. Slice 2 large onions, 2 potatoes, 1/4 head cabbage (or any vegetables you like), add to boiling broth with butter size of 2 eggs and 2 tablespoons of nice sweet lard, salt and pepper to taste; boil one hour. If you like beef left in soup cut in small pieces before boiling, if not, take out, put in baking pan, butter, pepper, and keep in hot oven for five minutes, then you have meat and soup, too.

Mrs. Bettie Landers.

Tomato Soup

One quart of milk, let come to boil, add 1/2 teaspoon soda, 1 pint cooked tomatoes, 1 small onion cut in small pieces, browned in butter, salt and pepper to taste.

Potato Soup

Six boiled and mashed potatoes, 1 quart of milk, 1/4 lb. butter, season with pepper and salt. While mashing add the butter and pour in gradually the boiling milk. Stir well and strain through a sieve. Hoat once more. Beat up an egg, put in the soup tureen and pour over it the soup when ready to serve. E. K.

Home Made Noodles

Wet with the yolks of 4 eggs as much flour 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 upon board to dry a few minutes before using. Drop slowly into any kind of soup and boil five minutes.

Cream Celery Soup

Boil a small cup of rice in 3 quarts of milk until it will pass through a sieve. Grate white part of 2 heads celery (3 if small) and add this to rice milk after being strained. Put to it a quart of fine white stock. Let boil until celery is tender. Season with salt and pepper, dash of cayenne. Substitute cream for milk if obtainable. Mrs. J. Smith.