Tomato Bisque

2 cupfuls canned tomatoes 2 tep.spoonfuls sugar 1/4 teaspoonful soda 4 cupfuls milk 2 tablespoonfuls butter or bacon drippings

1 slice onion 3 tablespoonfuls flour 1 teaspoonful salt 1/8 teaspoonful pepper

Scald the milk with the onion. Cook the tomato with the sugar fifteen minutes. Melt the fat, add the flour, and then the milk, gradually, boiling it up once. Add the soda to the tomatoes, rub through a sieve, combine the mixtures, add the seasonings, and serve without reheating.

Cream Of Spinach Soup

1 quart uncooked spinach or

1 cupful cooked spinach

Bit of bay leaf

1 cupful water, containing

1/4 teaspoonful salt

1 tablespoonful butter

1 tablespoonful flour 2 cupfuls milk 1/2 teaspoonful salt Few grains nutmeg 1/8 teaspoonful pepper

Wash the spinach and cook in the salted water with the bay leaf, till very soft, or simply add the cooked spinach to the water. Rub through a sieve. Make a white sauce of the butter, flour, milk and seasonings; combine the mixtures and serve garnished with whipped cream if desired.

Split Pea Soup

1 1/2 cupfuls split peas 2 quarts cold water 1/2 tablespoonful sugar 1 pint milk 1/2 onion, minced

Few celery leaves

3 tablespoonfuls bacon, beef or ham drippings 3 tablespoonfuls flour Salt and pepper to taste

Soak the peas over night in water to cover; drain, add to the cold water with the sugar, onion and celery leaves, and cook slowly until the peas are perfectly soft; add the milk, thicken with the fat and flour mixed together, and rub through a sieve. Re-heat, season and serve with buttered toast.

Lentil Soup

1/2 cupful dried lentils

1 small onion, chopped

A few dried celery leaves if convenient 2 teaspoonfuls sugar 2 cupfuls milk

3 pints water

3 tablespoonfuls flour

3 tablespoonfuls drippings or bacon fat Salt and pepper to taste

Soak the lentils over night in cold water to cover. Wash, drain and simmer till soft in the water, about two hours, adding more water as it evaporates to keep it always that amount. Combine the onion and celery and fry in the drippings. Add to the lentils and cook half an hour longer. Mix the sugar and flour together, stir in cold water to make a paste and add to the lentils. Let boil, add the milk, heated, season with salt and pepper, rub through a sieve and serve.

Cream Of Asparagus Soup

2 bunches asparagus or 1 can asparagus 2 tablespoonfuls butter 5 tablespoonfuls flour 1 quart boiling water

1 cupful hot cream or evaporated milk

2 cupfuls hot milk

1 teaspoonful salt Few grains nutmeg

2 egg yolks (optional)

Remove the tips from the asparagus, and cook the stalks in the boiling water till soft, about thirty minutes. Make a white sauce of the butter, flour and milk, and. add the seasonings to it. Combine the two and strain, sifting through the asparagus pulp. Beat the egg yolks, if used, and add to them the hot cream, then pour into the soup mixture, and let stand till hot, stirring constantly. Use, the tips for salad or serve them in the soup as a substantial dish.