Spinach Soup.

Two quarts spinach. 6 cups cold water, bit of bay leaf, 1 teaspoon salt, 3 tablespoons butter, 3 tablespoons flour. 2 cups milk. 1 clove of garlic or 2 tablespoons chopped onion, cayenne pepper and celery salt. 1/2 cup cream. Cook spinach in water 30 minutes. Press through a sieve, scald milk with onion and bay leaf, add butter and flour cooked together, strain, add seasonings and spinach mixture; cook 5 minutes and serve. Garnish with beaten cream.

Mrs. S. B. Snyder.

Baked Bean Soup.

Two cups cold baked beans, 2 pints cold water, 2 slices of onion, 1 cup stewed tomatoes; let simmer for 30 minutes, then press through a sieve. Place on stove and add 2 tablespoons butter, 2 tablespoons flour, salt and pepper.

Miss Vera DeForest.

Cream of Carrot Soup.

Cook 2 cups of grated carrot and a small onion sliced in a pint of water. Press through a strainer into a pint of hot milk, season with salt and pepper, add a level tablespoon of flour mixed smooth with a little milk, and after this has cooked a tablespoon of butter. Serve with croutons.

Mrs. O. P. Lockhart.

Egg Balls.

Boil 4 eggs, put into cold water, mash yolks with yolk of 1 raw egg. and 1 teapsoon of flour, pepper, salt and parsley; make into balls and boil 2 minutes.

Mrs. J. M. Woodruff.

Egg Balls.

Four hard cooked eggs, 1 raw egg. salt and cayenne pepper, flour or sifted cracker emmbs. Mash yolks of eggs, add seasonings and enough yolk of raw egg to form a paste. Shape into balls the size of a walnul. dip into slightly beaten white of egg. roll in flour or cracker crumbs and fry in deep fat. Drain and serve with soup.

Rice Balls.

One cup cold cooked rice, 2 tablespoons flour. 1 egg. salt, cayenne, nutmeg, 1 teaspoon grated lemon rind, 1 teaspoon chopped parsley. Press rice through sieve add flour, egg and seasonings. Roll in balls allowing a teaspoonful for each ball. Cook in boiling salted water until they harden on the outside. Serve hot with soup.

Noodles, Dutch Style.

Two eggs, 2 tablespoons milk. 1/2 teaspoon salt and as much flour as the egg and milk will take up. Now lay on board and work as much flour in as possible. Roll almost as thin as paper, cut as narrow as possible, drop into boiling salted water, cook until tender. When done pour off water, then cover with 2 slices of bread cut into tiny squares browned in plenty of butter.

Mrs. W. J. Jeter.

Browned Crackers.

Spread crackers with butter, sprinkle with salt and cayenne and brown in oven. Serve with soup.

Cheese Crackers.

Spread crackers thinly with butter, sprinkle with salt and cayenne and cover with grated cheese. Heat in oven until cheese is melted. Serve with soups.

Croutons.

Cut bread 1/4 inch in thickness removing: crust, cut slices in strips and strips in cubes. Dip in melted butter and brown in oven or fry in deep fat.

Mrs. S. B. Snyder.