Asparagus Soup

1/2 Can of asparagus or 1/2 bunch of fresh asparagus, reserving the tips for table use; 1 pint of boiling water; 1/2 teaspoon of salt; I pint of sweet milk; I tablespoon flour; red or black pepper.

Cook asparagus until tender in the boiling water, make a white sauce by melting butter and stirring the flour in butter, being careful not to let it brown. Add the milk, stirring constantly to prevent lumps. Add seasoning. Mash asparagus, add it and water in which it has been cooked to sauce. Mrs. John J. Parish.

Bean Soup

1 Pint of beans; 1 quart of rich milk; 4 tablespoons butter; 1 teaspoon salt; 1 teaspoon pepper.

Soak the beans over night. Then boil in clear water until they will mash, rub through a colander. Add milk, stirring until soup is smooth. Add butter, pepper and salt.

Mrs. Chas. Sloan.

Bread Soup

Break 3 slices of stale bread into small pieces. Put into a pan with 2 tablespoons of fat, add a minced onion and cook 3 minutes. Add 3 cups of boiling water, salt and pepper. Cover and cook 20 minutes and strain. Add 1 cupful of hot milk, chopped parsley and seasonings to taste. Reheat and serve. Mrs. C. D. Stilwell.

Beef Tea

Cut all fat from round steak, cut meat into small pieces, put into a glass jar. Cover tightly. Put jar into boiling water and cook 8 hours. Mrs. John J. Parish.

Bouillon

Take 2 pounds of soup meat and a bone containing marrow extra. Soak for 2 hours in 2 quarts of cold water, to draw out the juices. Add a sliced carrot, an onion, 1 clove of garlic with center removed, few celery stalks, 1 bay leaf, a few sprigs of parsley and boil slowly until the meat has fallen from the bone. Strain through a cloth, add salt and pepper to the liquor and set away to get cold, then skim off the fat. Heat and serve with small crackers. A slice of lemon and a sprig of parsley may be added to each portion.

Mrs. C. D. Stilwell.

Celery Soup

Follow directions for making asparagus soup, substituting celery for asparagus. Mrs. John J. Parish.

Cheese Soup

1/2 Onion; 2 tablespoons butter; 2 tablespoons flour; 1 quart milk; 2 egg yolks; 1 cup grated cheese; 1 teaspoon salt; pepper to taste.

Slice the onion and cook in the fat until tender. Remove it and stir in the flour, then add the milk, saving out a part of a cup. Cook until smooth and pour over the eggs, which have been beaten with the cold milk, and serve immediately.

Mrs. C. D. Stilwell.

Chicken Soup

1 Cup of ground chicken; 1 pint of strong chicken broth; 1 cup of sweet cream; 1 cup cracker crumbs; 3 egg yolks; 1 teaspoon pepper; 1 teaspoon salt.

Soak crumbs in a little cream. Bring broth to a boiling point and add chicken. Boil eggs hard and mash yolks and add to soup with cream, salt and pepper.

Mrs. Chas. Sloan.

Chicken Soup

Cover whole dressed chicken with cold water and bring slowly to a boiling point; let boil until tender, remove chicken, add 2 cups of uncooked rice and salt and cook until rice is tender. Beat whites and yolks of 3 eggs separately, then mix together. Add juice of 2 lemons to soup. Pour part of soup over eggs, beating the eggs until thick. Pour this into soup and serve at once. This makes a large amount of soup. Mrs. James Gray.

Chicken Bouillon

Cut the nails from the feet and eyes from the head of chicken. Drop the feet and head into a pan of boiling water and scald, then take off the skin. Put into the kettle with the heart, liver, gizzard, a carrot and an onion. Cover with water and cook rapidly two hours. Season and serve hot or cold. Mrs. C. D. Stilwell.

Chicken Broth

Cut the chicken into very small pieces and put into a jar filled with water, add a little salt, cover tight and simmer all day on stove. Strain and season to taste.

Mrs. Fred Baumer.

Consomme

2 Pounds lean beef; 1 small knuckle veal; 2 tablespoons of butter; 1 small onion; 1 stalk of celery; 1 carrot; 1 bay leaf; 2 quarts cold water.

Cut beef and veal into small pieces and brown them in butter over a hot fire. Add the cold water, onion, celery, carrot and bay leaf and simmer slowly for 4 or 5 hours in a covered kettle. Take from the fire and let cool, remove the fat, strain, reheat and serve. Bess S. Parish.