Emergency Soup

Put 1/2 teaspoon of celery salt in 1 cup of hot water, boil 10 minutes, add 1 pt. of milk, small lump of butter and thicken a little. Serve with croutons. - Mabel Sturte-vant, 105 S. Dearborn St., Chicago, 111.

English Beef Soup

Cut beef in small pieces, 2 onions, sliced, and fried in beef fat until brown, 3 tablespoons of flour, cook brown, with onions. Brown a little meat; add water and simmer 3 hrs.; add a bay leaf, strain, and add a few slices of onion. - Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111.

Farmers' Chowder

Parboil and slice 6 fine potatoes; fry 1/2 lb. of salt pork, chopped, and when it begins to crisp add a minced onion, and cook to a light brown. Pack potatoes, pork and onion in a soup kettle, sprinkling each layer with, pepper and minced parsley. Add the hot fat; cover with a pt. of boiling water and simmer 30 minutes. Turn into a colander and drain the liquor back into the kettle. Have ready a pt. of hot milk, into which has been stirred a tablespoon of butter rolled in flour; add to the liquor, cook 1 minute, return the potatoes to the kettle, and serve. - Mrs. C. E. Worth, Wheeling, 111.

Five-Minute Soup

Cut some stale slices of bread into small dice. Heat some butter in a frying-pan and when hot fry the diced bread in this, and when nearly browned add hot milk, according to the quantity of bread Season with pepper and salt, and serve as soon as it has boiled up once. - Mrs. D. C. Daniels, Arlington Heights, 111.

German Gruel Soup

Put 4 tablespoons flour in a baking pan in the oven, watching and stirring it carefully until it is golden brown. While this is browning, put into the saucepan 1 pt. of water and a sliced onion. By the time the flour has nicely browned the onion will be quite soft. Press it through a colander; add the water gradually to the flour, mixing all the while. Cook until smooth and thick. Put 1 qt. of milk in a double boiler; when hot, add it gradually to the flour mixture; cook and stir for 5 minutes; add 1 teaspoon of salt, 1 saltspoon of pepper and a dash of cayenne, and pour while hot into the tureen over the well-beaten yolks of the 2 eggs. Add at the very last moment a tablespoon of butter, cut into bits. - Mrs. C. E. Worth, Wheeling, 111.

Fruit Soup

To 1/2 gal. boiling water add 1/8 lb. seedless raisins, 1/8 lb. prunes, stones removed, 1/8 lb. dried apples, 2 tablespoons sage, 1 cup sugar, and the juice of 1 lemon; cook 1 hr. - Mrs. C. Buttercup, Bensen, 111.

Graham Soup

Chop 3 onions, 3 carrots, 4 small turnips, 1 head celery, very fine, and set them over the fire with a little more than 3 qts. of water. Simmer gently for 1/2 hr., add 1 small chopped cabbage, parboiled. In 15 minutes put in 1 pt. stewed tomatoes and a bunch of sweet herbs and boil for 20 minutes longer. Put through a colander; return the soup to the fire; stir in 1 tablespoon of butter, pepper and salt, 1/2 cup of milk, thickened with corn starch; let it boil up, and serve. - Mrs. E. D. Kelley, Winnetka, 111.