Boil 1 pt. of carrots until tender, then rub through a sieve. Put 1 tablespoon of butter in a saucepan with 1 tablespoon of flour, and stir until smooth, then add 1 qt. of hot chicken broth or milk. Let boil 5 minutes, and add the strained carrots and season with pepper and salt. Just before serving add 1 pt. rich milk and well-beaten yolks of 2 eggs, with a little chopped parsley. - Mrs. F. C. Winter, Winnetka, 111.

Cream Of Carrot And Onion

Fry 2 cups of grated carrots and 1 chopped onion for 10 minutes with 1 tablespoon of butter, and cover with 4 cups of cold water, and let boil. Add salt and pepper, and in 20 minutes 1 cup of milk, in which 1 tablespoon of flour has been dissolved. - Mrs. Chris. Worthington, Des Plaines, 111.

Carrot Or Crecy Soup

Wash and scrape 1 pt. carrots; shave off in thin slices a pt. of the outer part. Do not use the yellow center. Cook the carrot with 1 small onion in boiling salted water to cover, until very tender. Rub the carrot through a squash strainer, add 1 qt. of rich stock and heat again. Add 1 teaspoon sugar, 1 of salt, and 1/2 saltspoon of pepper, and when hot serve immediately, with croutons. - Mrs. Clark Mason, Bensen, 111.

Carrot Soup With Stock

Put in soup kettle a knuckle of veal, 4 qts. of cold water, 1 qt. fine-sliced carrots, 1 large head of celery; let boil 2 1/2 hrs., and add 1/4 cup of rice, boil 1 hr. longer; season with salt and pepper. - Mrs. E. D. Kelley, Winnetka, 111.