Scald together 2 qts. white stock, well seasoned. 1 qt. of milk, and add 3 tablespoons of flour, 2 of butter; when all have been stirred to a smooth paste, cook well; just before serving add 1 cup of cream. Grate the yolks of 4 hard-boiled eggs in the bottom of the tureen, and pour the soup over it. - Mrs. E. D. Kelley, Winnetka, 111.

Crecy Soup

Cook 1 cup of carrots, cut in small dice, and 2 tablespoons of onion in 1 tablespoon of butter. When a nice brown color, add 1 cup of shredded lettuce, 1/2 teaspoon of coarsely chopped marjoram, 1/2 teaspoon of basil, 1 teaspoon of parsley, and 3 qts. stock. Next add 1 cup of lentils that have been soaked in water over night, and allow the mixture to cook slowly for 1 1/2 hrs. Rub through a puree sieve, re-heat ,add 2 teaspoons soft salt and a dash of cayenne. Shave a washed lemon in wafer-like slices, put it in the tureen, and pour the hot soup over it. Serve at once. - Mrs. Roger Rawlings, Chicago Heights, 111.

Variation I

Save the water in which cabbage, cauliflower or brussels sprouts has been boiled, and put it aside for soup Crecy. Into each qt. grate 2 medium-sized carrots that have been well scraped and washed. Stand it on the back part of the stove to simmer for 1 hr., then add a teaspoon of grated onion, a level teaspoon of salt, a saltspoon of pepper, and 1 tablespoon of butter and flour rubbed together; bring to boiling point; add a pt. of milk, heat, and serve at once. - Mrs. F. C. Winter. Winnetka, 111.

Creole Soup

Put 1 can of tomatoes, 1 qt. of water or vegetable stock, 1 sliced onion, and 1 small sliced carrot, and 1 chopped green pepper together in a saucepan, and let cook for 1/2 hr., then rub through a fine strainer. Return the strained mixture to the double boiler and put in 2 scant tablespoons of boiled rice, 1 teaspoon of salt, 1/8 teaspoon paprika, 1 tablespoon of sugar. Cream 2 tablespoons of butter with 1 tablespoon of flour, and stir into the soup; let boil up once, and serve. - Mrs. C. J. Canthorn, Wilmette, 111.

Cucumber And Gumbo Soup

Pare and slice 6 cucumbers, chop 4 oz. of gumbo and 1 oz. of parsley into small pieces and stew them gently 3/4 of an hr., stirring occasionally. Pour in 2 qts. of boiling water; add 6 oz. of bread crumbs, 6 oz. of sweet milk, and let the whole stew 2 hrs. If the soup is too thin, dredge in a little flour, and boil 10 minutes longer. - Mrs. C.» J. Jeffries, Winnetka, 111.

Cream Of Cucumber Soup

3 cups of peeled cucumbers cut in small pieces. Parboil for 10 minutes, drain, and add them to 4 cups of chicken stock, in which is a slice on onion. Cook until soft, rub through a sieve, add 1/4. cup each of flour and butter, rubbed together, and salt and pepper to taste. Strain and serve. - Mrs. Clark Mason, Bensen, 111.

Cream Of Curry

Put 1 qt. (or 4 cups) of milk in a double boiler and 1 onion with 4 cloves put in it, and when hot thicken with 1 tablespoon of thickening flour, rubbed smooth with 1 tablespoon of butter; add 2 tablespoons of boiled rice, 1 hard-boiled tgg, chopped fine, and 2 teaspoons or more of curry powder or paste. Remove the onion and serve with croutons. 1 tablespoons of chopped chives or pimentos is an addition to the soup. - Mrs. Frank Mullins, Franklin, 111.