Cream of Cheese

To one quart of cream of chicken, omitting celery and onion, add one-half cup of grated cheese and a speck of soda. Season with salt and paprika. Blend with beaten yolks of two eggs just before serving.

Cream of Salmon

One cup - or half can - of salmon free from skin and bone, and minced fine, is mixed with one quart of milk slightly thickened. A cup of oyster liquor may be used in place of part of the milk.

Peanut Puree

Remove shell and skin from fresh roasted peanuts, chop or pound fine, and cook in white stock for an hour, using one cup of nuts to one quart of stock, or one-half cup of peanut butter. Season with salt, paprika, and a few drops of onion juice. Thicken with butter and flour cooked together if desired.

Cream of Indian Corn

Mix one tablespoon of flour with one-fourth cup of corn-meal and one level teaspoon of salt; make it into a thin paste with a little cold water, and stir it into one quart of rapidly boiling water, which is in the top of the double boiler placed directly on the stove. Stir well for five minutes, then place the pan over boiling water and cook thirty minutes. Add milk or cream to thin it sufficiently, and season with pepper or paprika. Just before serving put in one cup of pop-corn.

Tomato Soup

Rinse one-fourth cup of rice, and cook gently in two quarts of boiling salted water till the starch cells burst. There should not be more than a generous quart of the starch when boiled. Stew a can of tomatoes for half an hour, seasoning, when first put on, with a teaspoon of salt, a level saltspoon of pepper, a tablespoon of sugar, a medium-sized onion sliced, three cloves, one small bay-leaf, and a little nutmeg. Rub the tomato when done through a soup strainer into the rice-starch and taste to see if the seasoning is right, adding salt or pepper if necessary. Now add a cup of whipped cream and serve. This is delicious and easily prepared.

Succotash Soup

Pick over and soak over night one cup of dried Lima beans. In the morning rinse, drain, and put on to boil in two quarts of water. Cook slowly till the beans are soft. When nearly done, chop one can of sweet corn as fine as possible, and stir it into the beans. Let it cook five minutes, then turn the whole into the strainer, and rub the pulp through. Put it over the fire again and add to it one pint of white sauce. Season with one teaspoon of salt, one-eighth teaspoon of paprika, one tablespoon of sugar, and a trace of nutmeg.