Two quarts cold water, four potatoes, one onion, one turnip, one carrot, one tomato, one-half cup of cabbage, one can of clams (all chopped), butter size of an egg salt, pepper to taste. Cook slowly four hours, add one cup cream just before serving. - Mrs. Watts S. Humphrey, Saginaw, Mich.

Puree Of Clam

Take one cup of Burnham's clam bouillon, one cup of milk and one of cream; heat to the boiling point in double boiler, strain into one well beaten egg, stirring until well blended. - Mrs. N. C. Blacker, Manistee, Mich.