Herb Powder For Soup

It is not always possible to obtain fresh herbs, so to obtain a flavoring for soups, procure them in season, fresh, just before they begin to flower. Dry them in a warm oven, pound and pass through a wire sieve. Keep the powder in a small bottle, stopped closely, and keep dry. The proportions are as follows: 2 oz. each of sweet marjoram, winter savory, dried parsley, thyme, 1/2 oz. of bay leaves, 1/4 oz. celery seed, 1 oz. sweet basil and 1/4 oz. lemon peel. - Mrs. E. D. Kelley, Winnetka, 111.

Soup Hotch-Potch

Prepare 3 oz. pearl barley, 1 small cabbage, 2 carrots, 2 onions, 1 small turnip, parsley and herbs, 2 oz. butter, 3 qts. of water, pepper and salt to taste. Put the barley on the fire in the water, scrape 1 of the carrots and put it aside in a little of the water. Chop all the rest of the vegetables fine, and when the water boils put them in with the butter and seasoning. There should be enough vegetables to make the soup thick. Boil the soup for 2 hrs., then put in the scraped carrot and boil another 1/2 hr. Serves 8. - Mrs. Ernest D. Dean, Glen View, 111.

Hungarian Soup

Put 1 cup of German lentils in a saucepan with 2 cups of cold water or vegetable stock, and let boil for an hr. If the water is absorbed before the lentils are tender, add a little more. At the end of the hr. pour over them 6 cups of hot water or stock. Put 1 tablespoon of butter in a frying-pan, and when melted add 1 small onion, chopped fine, and 1 tablespoon of flour and 1 clove of garlic. When browned add this to the soup, and at the same time put in 1/2 cup of diced potatoes. Let simmer gently for 1/2 an hr., then press through a sieve, return to the fire, season well with salt and pepper, and add 1 tablespoon of lemon juice or reduced vinegar before serving. - Mrs. Roger Rawlings, Chicago Heights, 111.

Lorne Soup

Put 3 pts. of stock into a stew-pan with a carrot, a turnip, a small sprig of thyme, a bunch of parsley, and a little pepper and salt. Simmer gently for 1/2 an hr. Mince and pound in a mortar all the remaining white meat of a cold roast turkey with the yolks of 2 hard-boiled eggs, crumbs of 1/2 roll, which has been soaked in milk and pressed dry, 2 oz. of blanched and pounded aknonds. Strain the soup, and return to the saucepan. Stir the pounded ingredients thoroughly into it, simmer gently for a few minutes, and serve. - Mrs. E. D. Kelley, Win-netka, 111.

Puree Mongole Soup

Put 1 can of tomatoes in a saucepan and with it 2 cups of strong vegetable broth, 1 stalk of celery, 1 slice of onion, 1 bay leaf, 3 allspice, 3 cloves, salt and pepper, and let cook slowly for 1/2 an hr. Pour the liquid through a sieve, pressing with it as much of the tomato as will go, reserving the celery. Return to the saucepan, add 1 tablespoon of reduced vinegar, 1 tablespoon of boiled peas, 1 tablespoon of canned string beans, split in 1/2, and the cooked stalk of celery, shredded, into thin strips 2 inches long; let simmer for 5 minutes, season with salt and pepper; add 1 tablespoon of butter, remove from the fire, and beat vigorously into the soup 1 well-beaten egg. - Mrs. Chris. Worthington, Des Plaines, 111.