"All human history attests

That happiness for man - the hungry sinner-

Since Eve ate apples, depends upon his dinner."

Vegetable Soup.

Chop coarse and place in 3 quarts of cold water the following vegetables: 4 tomatoes, 6 carrots, 1 small head of cabbage, 4 green peppers, 2 heads of celery, 1 small bunch of parsley, 4 medium sized onions, 3/4cup of rice and a pinch of thyme, marjoram and sage, 1 teaspoon of salt. Let cook slowly for 2 hours. then add 4 tablespoons of Japanese sauce, 1 tablespoon of butter and 1/2 pint of cream. Very good.

Mrs. Frank Tyrrell.

Tomato Bisque.

One pint of sweet milk. 1 pint tomatoes strained, butter, salt and pepper to taste. Heat tomatoes with 1/2 teaspoon soda, heat milk and butter. Pour boiling tomatoes into the hot milk and serve at once. Can be thickened with cornstarch if desired.

Mrs. McKelvey.

Tomato Bisque.

Melt 1 tablespoon of butter in saucepan and stir in all the flour it will absorb, strain tomatoes through a soup strainer, add a pinch of soda and heat. Add milk to butter and flour, cook and stir till lumps are out. Use 1/4 milk and 3/4 tomato stock, add milk until like a sauce, then add hot stock, season with red pepper and salt.

Mrs. C. W. Cord.

Tomato Puree.

Two cups cooked tomato, 2 cups soup stock, 1 teaspoon salt, 2 tablespoons butter, 1/8 teaspoon pepper, 1 tablespoon flour. Strain soup stock and rub tomatoes through seive, let boil and bind with butter and flour, season and serve.

Cream Cauliflower Soup.

One small head cauliflower, 2 tablespoons butter, 1 tablespoon flour, 2 cups milk, 1 stalk celery, salt and pepper. cook cauliflower in salted water until tender. force through coarse sieve. Melt butter, add flour, then milk slowly, add celery finely cut. and salt and pepper and cauliflower. Do not let the milk boil.

Cream Lima Bean Soup.

One cup dried lima beans. 1 1/2 pints cold water. 1 slice onion, 2 slices carrots, 1 teaspoon salt, 1 cup milk. 2 tablespoons butter, 2 tablespoons flour, 1/8 teaspoon pepper. Soak beans over night, cook until tender, force through sieve. Cook vegetables, which have been chopped very fine, in hot butter for 5 minutes, remove and add flour, milk and beans, season and serve.

Amsterdam Soup.

Clean 1 quart oysters, chop and then parboil, drain and to liquor add enough water to make 1 quart liquid. Brown 3 tablespoons butter with 3 tablespoons flour. then add oyster liquid and simmer 1/2 hour. Season with salt, paprika and celery salt and just before serving add 1 cup cream.

T. W. C. A. Cooking: School.

Swiss Soup.

Two small potatoes. 1 small turnip, 1 pint scalded milk. 1/2 small onion. 1 tablespoon butter. 1 teaspoon salt. 2 tablespoons flour, 1/8 teaspoon pepper. Boil potatoes, turnip and onion until soft, rub through sieve, add 1 1/2cups boiling water, also scalded milk. Bind with butter and flour, season and serve.

Miss Bartlett.