Corn Soup

1 can corn; 1 cup boiling water; 1 quart milk; 1 tea-spoon salt; 1/4 teaspoon pepper; 4 tablespoons butter.

Pour boiling water on the corn and cook for half hour, then rub through a sieve. Heat milk, add butter, pepper, salt and strained corn. Mrs. Chas. Sloan.

Corn Chowder

1 Can of corn; 4 cups of potato cubes; 11/2| inch cube of salt pork; 3 tablespoons butter; 1 sliced onion; 4 cups scalded milk; salt and pepper.

Cut pork into small pieces and fry with the onion. Strain fat into stewpan; parboil potatoes five minutes. Drain and add the fat. Add two cups boiling water and cook until potatoes are soft. Add corn and milk and heat to boiling point. Add salt, pepper and butter.

Mrs. G. T. Gaskins.

Cream Of Onion

Cut 2 medium sized onions into small pieces and scald. Melt 2 tablespoons of butter and blend with 2 tablespoons of flour; when smooth add one quart of sweet milk gradually, season with salt and pepper and serve.

Mrs. C. D. Stilwell.

Cream Of Rice And Chicken

Cover bones with 3 pints of cold water, let come to a boil once and simmer until there is pint of stock, add 1 teaspoon butter, J teaspoon nutmeg and cayenne. Add to stock gradually and let boil up, then add 1/2 cup thick rice, J cup cream, grated yolk of egg. Mrs. G. T. Gaskins.

Cream Of Tomatoes

Add to 2 quarts of milk, butter, salt and pepper to taste, and a little rolled crackers and let come to a boil. Press 2 quarts of tomatoes through a sieve to remove seeds. Heat and add 1 teaspoon soda, allow to effervesce and stir into boiling milk. Mrs. J. H. Lane, McLeansboro, 111.

Ham Bone Soup

Place in saucepan 1 can of peas, 31/2 pints of water, 1 ham bone and almost any kind of vegetable that will give flavor, as carrots, onion or turnip, 1 bay leaf and parsley. Let the whole come to a boil and cook slowly for 3 hours; strain the soup and run the vegetables through a sieve, return to the pan and let boil up; add salt and pepper.

Mrs. Ella Marsh.

Iced Bouillon

Make a regular bouillon but season a little higher, especially salt and pepper. After the fat is removed keep on ice and serve ice cold with toasted bread cubes or sticks. Mrs. C. D. Stilwell.

Jellied Soup

For a foundation use any of the canned soups, consomme or clear soups. To each can of soup add twice its quantity of water. Place over the fire with 3/4 teaspoon salt, 1/4 tea-spoon pepper and 1 slice of onion and bring slowly to the boiling point. In the meanwhile have I tablespoon granulated gelatine in 2 tablespoons of cold water. When the soup is boiling remove from the fire, remove onion and add softened gelatine. Set aside to cool, then in a cold place to stiffen. If the soup contains vegetables it must be stirred several times while cooling to distribute them thoroughly. If the thicker soups are used a larger amount of seasonings should be used and dilute 1 small can soup to make a quart.

Mrs. C. D. Stilwell.

Marrow Balls

Dig the marrow out of bone before cooking and melt, beat 1 egg light, add 2 tablespoons marrow, minced parsley and enough cracker crumbs to form into small balls, drop into soup and let heat through.

Mrs. Marie Oehm.

Noodle Soup

Beat 1 egg very light, add 1/2 shell vinegar and enough flour to make like pie dough, roll out very thin and let dry enough to roll. Cut very fine and drop into soup stock, cook 10 minutes. Noodles will keep a week or ten days in a cool place. Mrs. Marie Oehm.

Noodle Soup

Make a good beef soup, when almost done take 2 eggs and beat well, then work in as much flour as they will absorb, then roll as thin as a wafer, partly dry it and dust with flour, make a roll, cut into strips, shake out. A tea-spoon of salt should be added to flour. Boil in soup 10 minutes. Mrs. Fred Baumer.

Oyster Stew

Make a paste of I tablespoon butter and 2 of flour. I teaspoon salt and a pinch of pepper, put in a stewpan on the fire 1 pint of sweet milk and I pint of water; when this comes to a boil put in 2 quarts of oysters and stir in the paste. As soon as it comes to a boil remove from the fire. Serve at once with crackers. Mrs. Fred Baumer.

Plain White Soup

1 Knuckle of veal, covered with cold water and boiled gently until the meat falls from the bones, remove the bones, season with white pepper and salt to taste, add I quart of sweet milk, a little butter and some cooked rice. This makes 4 quarts of soup. Mrs. Fred Baumer.

Peanut Soup

In the top of the double boiler place 1 quart of milk, 1 bay leaf, 1 teaspoon onion juice, 2 teaspoons salt, 1 teaspoon paprika. When the milk begins to heat beat in 1 cup of peanut butter, using an egg beater. Cream 2 tablespoons of flour and 1 cup of milk, add to soup and cook 15 minutes, then strain and serve. Mrs. C. D. Stilwell.

Pimento Bisque

1 Cup rice; 3/4 cup of cream; 3 cups chicken stock; 3 pimentos; 1 teaspoon salt; 1 teaspoon tabasco sauce; 1 egg yolk.

Wash the rice, cook with the stock until tender, add pimentos and press through a sieve, add the seasonings, bring to a boil and add the egg yolk beaten with the cream.

Bess S. Parish. POTATO SOUP

Cook 3 medium sized potatoes in boiling water until tender and put through a sieve. Scald a quart of milk to which has been added 1 onion chopped fine, strain the milk and pour over the potatoes. Melt 1 tablespoon butter or 2 if skimmed milk has been used, add 2 tablespoons flour, 1 teaspoon salt and when well blended add a little cold milk and pour into the mixture, then add 1 tablespoon of chopped parsley, let boil and serve hot with toasted crackers.

Mrs. C. D. Stilwell.

Soup Powder

2 Ounces each of parsley, summer savory, sweet marjoram and thyme, 1 ounce each of lemon peel and sweet basil. Dry and pound, sift and keep in a tightly corked bottle.

Mrs. Fred Baumer.

Soup Stock

1 25c Soup bone, \\ gallons of water, 1 bay leaf, 1 onion, 1 garlic button, 1 large potato, 2 or 3 cloves, 1 turnip, 1 slice of toast. Cook slowly 3 or 4 hours and drain off the liquid and use as needed. If desired celery and parsley may be used. Mrs. Marie Oehm.

Spanish Soup

1/2 Can of corn; 1/2 can of tomatoes; 1 Bermuda onion; 1 teaspoon salt; 1 teaspoon pepper; 1 pound of ground round steak. Cook 30 minutes. Add water if it has not enough liquor. Mrs. W. V. Rathbone.

Rivvle Soup

Put 1 pint of flour into a bowl, make a hole in the center break Stir egg into the flour with a until cruth dry enough to rub between the palms. Rub minutes. Rrvvles winkle into the soup stock and cook 10 place. Cook longer after the week or ten days in cool

TOMATO SOUP TO CAN OF OEHM. 1 Peck of tomatoes; 1 bunch celery chopped; 6 onions. Cook all and put through sieve, put on stove again, add 1/2 cup sugar, 1 cup salt. When boiling add 1/2 cup flour moistened with cold water. Cook and seal hot.

Mrs. D. B. Harvey.