Vegetable Soup

Slice three medium-sized onions and three potatoes into one and one-half pints of boiling water; add one-half can of tomatoes, one-half can of peas, a dessertspoonful of butter, one tablespoonful of sugar and a little pepper and salt. Let boil one hour, roll out six Standard Soda crackers and serve.

Cream Tomato Soup

One can of tomatoes, quart of fresh, ripe tomatoes, one-half cup rice, two tablespoonfuls of butter and one of Albers flour. Peel and slice the tomatoes and put over the fire in a granite kettle, with one quart of cold water. Let them heat gradually and then add an additional quart of cold water. When this boils, put in the rice pepper and salt to taste, and continue the boiling until the rice is tender; then stir in Albers flour and butter, half teaspoonful baking soda and one pint of milk. Boil for a few minutes and serve.

Cream Of Celery Soup

In three pints of boiling water cook three cupfuls of celery, cut fine, until tender enough to be rubbed through a sieve. One pint of milk thickened with one tablespoonful of butter and one tablespoonful of Albers flour. Add celery salt, or extract, salt and pepper. Simmer ten minutes. A cupful of scalded cream added just before serving is an addition.

Onion And Potato Soup

Take six potatoes, one onion, three pints of water, one tablespoonful of chopped parsley, yolks of two eggs, pepper and salt. Fry the potatoes and onions in the butter. When slightly colored put them into the boiling water and the parsley. Let it boil till the potatoes are very soft, then press all through a colander. Return the puree to the fire and let it simmer for two or three minutes. When ready to serve have the beaten yolks ready and add a little of the soup to them, stirring all the time. When mixed add them slowly to the soup, with plenty of pepper and salt. Do not let the soup boil after adding the eggs.

Mock Bisque Soup

One quart of tomatoes, three pints of milk, one tablespoonful of Albers flour, one of butter, pepper and salt. Put the tomatoes on to stew, adding a teaspoonful of soda. Boil milk in a double boiler, keeping enough to mix with the flour. Add the cold thickened milk to boiling milk and cook ten minutes. Add butter, pepper and salt, and then the tomatoes (strained). Serve immediately.

Potato Soup

To one quart of water use one onion sliced fine and ten large potatoes sliced fine; boil until tender, about thirty minutes, then add one cupful of sweet milk, one tablespoonful of Albers flour stirred with a lump of butter the size of a walnut and salt and pepper to taste. Serve hot.

Egg Broth

Beat an egg up high in a broth basin. When quite frothy stir into it one-half pint of good mutton or veal broth, quite hot, a little salt and serve with toast.

Bread Soup

Cut bread in half-inch cubes; melt one tablespoonful of butter in skillet. When hot put in cubes and stir constantly until they are brown. Remove cubes. Into the pan put rich milk, a pinch of salt, dash of pepper. When thoroughly heated pour over cubes and serve at once. Very appetizing.

Court of Four Seasons Panama-Pacific International Exposition, San Francisco, Cal. 1915.