Cut 1 bunch of fresh leeks in 1/4-inch rings; cut 1 hard-boiled egg into rings. Place the leeks and 3 medium-sized potatoes, peeled and sliced, in a chafing dish or stew-pan, cover well with water, and cook 20 minutes. Highly season with salt and white pepper. Next add 1 1/2 pts. milk, and remove when almost to the boiling point. Put in the butter, size of a walnut, and sliced egg just previous to serving. - Mrs. A. C. Christy, Glen View, 111.

Cream Of Leeks

Wash 1 scant pt. of young leeks and cut them in small pieces. Melt 1 tablespoon of butter in the soup pot, add the leeks, and stir over a moderate fire; cook 5 minutes, but do not brown the leeks or butter; when bright green and wilted, add 2 qts. of stock, 1/2 cup of rice, well washed, 1 teaspoon of chopped parsley. 2 cloves, and 1 bay leaf. Simmer very slowly for 1 hr. and rub through a puree sieve, moistening with more of the broth, if necessary. Return to the fire, add 1 teaspoon of salt and a dash of cayenne, and just before serving, add 1 pt. of rich, boiling hot milk. Pour over 24 tiny croutons, and serve. - Mrs. Castle Hopkins, Winnetka, 111.