Potage A La Reine

Mix together the yolks of 3 hard-boiled eggs, 1/2 cup cracker crumbs, and 1/4 cup milk, until smooth; add the whites and 1 cup of chicken meat, chopped very fine, and pressed through a colander. Add 1 qt. of chicken stock and season to taste. Lastly, add 1 pt. of cream and serve as soon as hot. - Mrs. Helen E. Putnam, 4503 Forest Ave., Chicago, 111.

Poulette Soup

Melt 3 tablespoons of butter, add 3 tablespoons each of diced celery, turnip and carrot, 1 tablespoon of minced onion, a bay leaf, a blade of mace and a bit of parsley. Cook slowly 20 minutes. Blend 3 tablespoons of flour, and with it pour over gradually 3 pts. of milk, season with salt and pepper, and cook in a double boiler 20 .minutes longer; then strain and add 2 egg yolks beaten with 1/2 cup cream. - Mrs. Emma Mclntyre, 430 S. 20th Ave., Maywood, 111.

Pumpkin Soup

To 1 cup cooked pumpkin add 1 qt. of milk; cut the pumpkin into small pieces, sprinkling lightly with salt, and cook in boiling water 5 minutes; drain off the water, Mash thoroughly, and stir in a tablespoon of hot, melted butter; pour boiling milk over croutons, arranged in a soup dish, and add the pumpkin, stirring the whole well together. Serve at once. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Queen Victoria's Favorite Soup

Chop 1 cup of cold baked chicken as fine as possible; add 1 pt. of chicken broth, 1 cup sweet cream, and salt and pepper to taste, and just before serving, add the yolks of 3 hard-boiled eggs, mashed fine. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Rhode Island Chowder

Cook fat salt pork (1/4 lb. cut in 3-inch cubes), with 1 large onion, sliced, and 1/2 cup of water, 10 minutes; drain and reserve liquor. Wash 1 qt. clams and reserve liquor. Parboil 4 cups potato cubes, and drain. To potatoes add reserved liquors, hard part of clams, finely chopped, and 2 cups of boiling water. When potatoes are nearly done add 1 cup stewed and strained tomatoes, 1/4 teaspoon soda, soft part of clams, 1 cup each scalded milk and cream, 2 tablespoons of butter, salt and pepper to taste. Split common crackers, soak in enough cold milk to moisten, and heat in chowder. - Mrs. E. G. Harris, Win-netka, 111.

Sago Soup

Heat to a boiling point 2 qts. of beef, sprinkle into it gradually 1/2 cup of sago; boil 5 minutes, then set the kettle in a double boiler for 1/2 hr. Skim; serve hot,- Mrs E. D. Kelley, Winnetka, 111.

Variation I

Wash 1/4 lb. of the best pearl sago thoroughly. Stew it quite tender in water or thick broth (about 1 qt. of liquid poured on it cold and heated very slowly); then mix with it a pt. of boiling cream and the yolks of 4 eggs. Put the whole in 2 qts. of strong, boiling veal or beef stock. - Mrs. E. D. Kelley, Winnetka, 111.

St. Albans Soup

Boil in 1 pt. of water 4 small grated carrots, a bay leaf, 4 cloves and a slice of onion for 1 hr. Rub through a sieve; add 1 qt. of rich milk, and when it begins to boil add 2 tablespoons of flour and 3 tablespoons of soft butter, rubbed together until smooth. - Mrs. A. C. Christy, Glen View, 111.