Consomme Soup

Place one dessert spoon of dripping, and one heaping tablespoon of sugar in a soup pan, let the sugar melt, and turn an amber color, or even a brown, this must be watched closely, then add one cup of water, and boil until the sugar and water are mixed, then pour in four quarts of water and add two pounds of beef and a fifteen cent knuckle of veal, simmer for four hours; any vegetables can be added, but it should stand over night first.

Chicken Soup

One quart of chicken stock, one quart milk, one and one-half tablespoons butter, one and one-half tablespoons flour, a little onion, pepper, salt, and a little chopped celery or one level teaspoon celery seed. Have ready two well beaten eggs and pour the soup on the eggs slowly, stirring the while.

Corn And Tomato Soup

Press a cup of canned tomatoes through sieve. Cook one cup of canned corn, one-half onion, bay leaf and cup of water in double boiler twenty minutes. Press through sieve. Cook one-fourth cup flour and teaspoon salt in one-fourth cup of butter, add three cups of milk. When the sauce has boiled, add hot tomato and corn with more seasoning if needed.

Cream Of Celery Soup

Chop fine and mash two bunches of celery. Pour one quart of milk over celery, place on stove and leave until it reaches boiling point. Then add two tablespoons of butter and one tablespoon of flour rubbed together to the milk, let boil until it thickens. Season with salt and pepper and put through a strainer.

Tomato Soup To Can

Fourteen quarts cut tomatoes, fourteen small stalks celery, fourteen bay leaves, fourteen small sprays parsley, twenty-five cloves, seven small onions, four tablespoons salt, two teaspoons black pepper or few peppercorns, two heaping tablespoons sugar. Cook until soft. Run through sieve, then cream fourteen tablespoons soft butter with fourteen level tablespoons flour and a little of the hot soup. Boil, stir well, can. When using add meat stock or milk about an equal amount.- Donated.

Green Pea Soup

Drain liquor from can of peas, cook them until very soft, then rub through colander. Thicken a quart of milk with one tablespoon of flour rubbed into two tablespoons of butter. Stir the mashed peas into this, let boil up once, stirring steadily, season with salt and one tea-spoon of sugar.

Cream Of Corn Soup

Put contents of can of corn into wooden bowl and chop fine, then put into a double boiler with one quart of milk. Melt two tablespoons of butter with small onion sliced thin and add two tablespoons of flour. Stir this into corn and milk, add salt and pepper and cook ten minutes, strain and serve.

Cream Of Asparagus Soup

Cut stalks of bunch of asparagus into one-half inch lengths and boil slowly for an hour in three cups salted water. When tender, drain and press through colander. Keep liquid hot. Cook together one tablespoon butter and one tablespoon flour, add one quart milk. When smooth, add the above liquor with cup full of asparagus tips, boiled tender. Have ready beaten yolks of two eggs, pour the hot soup gradually on these, stir all the time, return to fire for about one-half minute. Season to taste.

Scotch Broth

Three pounds mutton from fore-quarter, two quarts cold water, one-half tablespoon salt, one-fourth teaspoon pepper, two slices turnip, one-half onion, one-fourth cup sifted flour, one-fourth cup each carrot and turnip cut in small cubes, two tablespoons barley. Wipe meat, remove skin and fat, and cut meat in small pieces. Add water, heat gradually to boiling point, skim, and cook slowly two hours. After cooking one hour, add salt, pepper, turnip and onion. Strain, cool, remove fat, reheat, and thicken with flour diluted with enough cold water to pour easily. Cook carrot and turnip dice in boiling salted water until soft; drain and add to soup. Soak barley over night in cold water, drain and cook in boiling salted water until soft; drain and add to soup. If barley should be cooked in the soup, it would absorb the greater part of the stock. Barley may be omitted; in that case sprinkle with finely chopped pars-ley and serve with croutons. Mrs. William Preston.