One can of tomatoes or eight large fresh ones, two carrots, one turnip, two onions, one quart of water, one cupful of milk. one tablespoonful flour, two tablespoonfuls butter, two blades of mace, one bay leaf, one teaspoonful salt, half teaspoonful whole white peppers. Put the butter into the soup pot. add the vegetables cut into small pieces and fry them for ten minutes; they must not be browned. Add the flour, water, tomatoes, mace, bay leaf, whole peppers and salt. Simmer gently for one hour then rub them through a sieve. Return to the pot, add the milk, season and serve. - Contributed. .....

Tomato Bisque

One can of tomatoes, half can onion, some sprigs of parsley, salt, pepper, one tablespoon butter; let it boil fifteen minutes, add one-half teaspoon soda. When it stops foaming add one quart of hot milk, strain and thicken slightly, then strain hot into hot cups in which a tablespoon of whipped cream has been put.

Clear Tomato Soup

One can tomatoes, two teaspoons sugar, one slice onion, four cloves, two tablespoons butter, one bay leaf, three tablespoons flour, twelve pepper corns, one-eighth teaspoon soda, one pint water, one teaspoon salt and a little cayenne. Cook first six ingredients twenty minutes. Strain, add rest, boil and strain. - Boston Cooking School.

Cream Tomato Soup

One can tomatoes, strain, bring to a boil, add salt, pepper and level teaspoon of soda and one teaspoon sugar; then add one quart rich milk and butter size of an egg. Let come to a boil. - Mrs. J. R. Treat, Flagstaff, Ariz.

Cream Of Tomato Soup

One-half can tomatoes, two teaspoons sugar, one-fourth teaspoon soda, one quart milk, one slice onion, four tablespoons flour, one-eighth teaspoon pepper, four tablespoons butter and one teaspoon salt. Scald milk with onions, remove onions, make a white sauce of milk, butter, flour and seasoning. Cook tomatoes with sugar fifteen minutes, add soda. Rub thorugh sieve; combine mixture and strain. - Boston Cooking School.

Cream Tomato Soup

One-half can tomatoes, butter and onion size of an egg; simmer on back of range for two hours. Put in saucepan one tablespoonful flour, one tablespoonful butter. When browned nicely add one cube sugar, one cupful beef stock. Let come to a boil and add one cupful sweet milk. Season to taste. Put ingredients together just before serving. Serve hot with chopped parsley or water cress, and one teasponful whipped cream on top of each plate. - Miss Charlotte Wickstrom, Hartford, Conn.

Cream Tomato Soup

One quart tomatoes, one quart milk with a little cream, one pint water, one-third teaspoon soda, one spoon flour. Run tomatoes through sieve and boil in a granite dish, season with salt, and pepper and small piece of butter. Rub butter and flour together, add to milk. When tomatoes boil add the soda, then when milk has come to a boil, turn the tomatoes and milk together and serve hot. - Mrs. F. O. Poison, Williams, Ariz.

Italian Tomato Soup

This is one of the most delicious soups I have ever eaten, and I have never seen this recipe in print. It is a very economical and good emergency soup, as it can be prepared in half an hour. One onion fried in butter (do not let it brown), two cans of tomatoes and one quart of water. Add the onion to the tomatoes and let boil twenty minutes. Strain through a colander, set back on stove, and add one heaping tablespoon of cornstarch dissolved in water, one dozen cloves, salt and sugar to taste. Let boil five minutes, then add one tablespoon of Worcestershire sauce. - Mrs. McLarty, Manistee, Mich.