"Now good digestion wait on appetite, and health on both."

Creamed Celery Soup

Cut fine the outer stalks of celery to make a pint; let cook till tender, then press through a fine sieve; there should be a pint of liquid and pulp. Scald 3 cups of milk with 2 slices of onion; melt 1/4 cup of flour and 1 teaspoon of salt, also pepper if desired; add the celery; cook and stir until the boiling point; strain in the scalded milk and serve at once. - Mrs. M. B. Bartlett.

Corn Chowder

Fry out slowly the fat from 2 slices of bacon and remove meat; add 1 medium sized onion sliced, being careful not to burn; 2 medium potatoes and 2 cups of water; 1/2 cup celery, cut fine, with salt and pepper to taste, cooking potatoes until very tender so they can be mashed with a spoon; add 1/2 can of corn, 1 tablespoon butter and about 1 pint of milk; allow to come to the boiling point and serve.- Blanche Gray Newhouse.

Celery Soup

One shank of beef; 1 large bunch celery; 1 cup cream; a little flour. Make a rich broth of the meat. Skim off all the fat as it rises. When ready take up the meat and thicken broth with 1 or 2 spoons flour smothered in a little cold water. Have the celery cut fine and boil it in the soup till tender; then add the cream, salt and pepper to taste and serve hot. - Mrs. A. R. Markle.

Lentil Soup

Make clear stock with soup bone. Boil lentils in clear water till tender; then drain off water. Brown flour and butter in skillet, add lentils and let cook for a while; then pour in the meat broth and let come to a boil. - Mrs. Louise Frankenberg.

Noodle Soup

Two pounds brisket; boil two hours; then add salt and pepper, 1 large onion, 1/2 can tomatoes; boil until meat is tender; strain the broth; 3 eggs, flour and salt to make a stiff dough; roll very thin, dry, fold and cut very thin; use 1 gallon of boiling broth and gradually drop in noodles; boil 20 minutes. - Mrs. J. Woehrle.

Pea Soup

One can peas, mashed and strained; add milk and cream to thin; season to taste; use a little sugar. Serve with 1 spoon whipped cream and parsley leaf. - Mrs. J. H. Nau.

Potato Soup

Three potatoes, cut in cubes; 1 onion and stalk celery (including top); put through meat grinder; brown 3 tablespoons flour in 1 tablespoon lard, adding water to make a gravy. Add this to cooked vegetables; also 1 tablespoon butter and 3 slices bread, cut into cubes and fry crisp in butter. - Mrs. Chas. Bryson.

Potato Soup

Slice thinly enough potatoes to make 1 pint, with 1 or more small onions, and boil in 1 quart of water until perfectly tender; add 1 pint milk and season with salt, pepper and a little celery salt. Serve hot. I usually rub potatoes smooth through colander, but it is not necessary. Tested. - L. M.

Tomato Bouillon

One gallon stock from nice fresh beef; 2 quarts tomato juice; make a paste of butter and flour and add to stock and boil up; dash cayenne, 2 teaspoons onion juice, and bay leaf. Soup must not be thick. - Tested.

Tomato Bisque Soup

One can tomatoes, 3 onions, sliced and simmered together for an hour; strain equal parts milk and tomato; salt, cayenne pepper to taste. Heat both tomato and milk. Add a pinch of soda to the hot tomato juice, then the hot milk, and to both add 1 tablespoon flour which has been previously blended into 1 tablespoon butter. Put back on stove and let boil up once. If tomatoes are very acid, the pinch of soda has to be a bit larger. Adding a cup of cream before serving improves this soup. - Tested.