Mulligatawney Soup

This is an Indian soup, and means "pepper pot." It can be made from veal, calf's head, chicken or rabbit. Use 1, or a mixture of 2 or more of these varieties of meat. Mulligatiwney soup should always be very highly seasoned with onions, curry powder, and apples, or lemons, or some strong acid fruit. The best portions of the meat are usually removed as soon as tender, and served with the strained soup. rice should also 'be served with this soup. - Mrs. Joseph King, Kenil-worth, 111.

A New York Soup

Add 1 pinch of salt and a teaspoon of sugar to a qt. of milk. Thicken slightly with 2 ozs. of butter. Just before taking up stir in the yolks of 2 eggs. Toast 6 circular slices of bread, sprinkle with sugar and put them into the oven for a couple of minutes. Pour the soup over the toast and serve. - Mrs. C. J. Jeffries, Winnetka, 111.

Normandy Soup

Put 3 pts. of water into a saucepan with a tablespoon of fat saved from the drippings; salt and pepper. When it boils put in a 1/4 of a small Savoy cabbage, cut up in thin slices, 1 large potato, and 3 medium-sized leeks, cut into dice shaped pieces. Let boil slowly for 1 hr. Brown in the oven some sliced bread, as indicated, for croutons. Put it in the tureen, pour over the boiling soup, and serve. - Mrs. E. D. Kelley, Winnetka, 111.

Parsnip Soup With Stock

Stew 1/2 doz. sliced parsnips, 2 onions, 6 sticks of celery, and 2 qts. of stock until tender, about 2 hrs., then drain and press them through a coarse sieve and return the puree to the soup. Let boil, season with a little salt and pepper or cayenne, and serve very hot. A little boiling milk, a little tomato, or a tablespoon of chili vinegar may be added, if desired. - Mrs. E. D. Kelley, Winnetka, 111.

Cream Of Parsnips

Wash thoroughly and scrape 2 parsnips, cut in small pieces and boil till tender, rub through a sieve into a qt. of hot milk, adding 1 cup of the water in which the parsnips were boiled. Season with pepper, salt, a dash of nutmeg, if .desired, and a pinch of powdered cloves; thicken with 2 tablespoons of flour, mixed with a little cold water, and boil 5 minutes. - Mrs. C. J. Jeffries, Winnetka, 111.

Peanut Soup

Melt 1 large tablespoon of butter in a double boiler, stir in 1 tablespoon of flour and 1 pt. of milk; when very hot, add the pounded meats of 1 pt. of shelled peanuts. Cook 15 minutes longer; season to taste with pepper and salt, and serve. - Mrs. E .G. Harris, Winnetka, 111.

Pepper Pot

Boil tripe the day before you wish to make soup. To 1 qt. of tripe, cut into small dice, add 1 qt. of sliced raw potatoes, and 1 chopped onion. To this add 2 qts. of water, or chicken stock is better Boil until potatoes are done. A few minutes before you are ready to serve, add dumplings and Worcestershire sauce, to taste. - Mrs. Roy Allen, Plain View, 111.

Dumplings

Mix with a tablespoon 1 pt. of flour, a little salt, and 1 heaping spoon of baking powder, mixed with sweet milk. Do not make too stiff; drop into the soup with spoon. Add butter if not rich enough. Do not let boil too long, or they will be hard. - Mrs. Roy Allen, Plain View, 111.