St. Germain Soup

Take 2 cans of peas, reserving 1/2 cup of them, and put them in a double boiler with 1 onion cut in 4 pieces, with a clove stuck in each, 1 tablespoon of salt, 1 saltspoon of pepper, 1 teaspoon of sugar, 1 bay leaf, and a sprig of parsley; cover, and let cook for 1/2 an hr., then Mash the contents of the double boiler with a potato masher, and add to them 6 cups of water, and when this boils, add to the soup 2 tablespoons of butter and 2 of flour, rubbed together; stir well, and cook for 15 minutes, then press through a sieve. Return to the double boiler, add 2 cups of milk, the 1/2 cup of peas, drained dry, and reheat seasoning afresh before serving, with croutons. - Mrs. E. D. Bennett, Bart-lett, 111.

Vegetable Oysters - Salsify Soup

Clean by scraping; chop into small pieces and boil in salted water until tender. Add milk, butter and salt. Bring to a boil, and serve. - Mrs. F. F. Hackett, 2172 Prairie Ave., Chicago, 111.

Summer Julienne

1 qt. of consomme, 1/2 cup cooked onions, cut in rings, 1/2 cup of cooked peas, 1/2 cup of asparagus tips, 1/2 cup of cooked string beans, salt and pepper. Heat the vegetables, put them into soup tureen and pour over the boiling soup. Serve at once. - Mrs. E. G. Harris, Winnetka, 111,

Swiss Soup

Put 3 pts. of well-seasoned stock into a saucepan and heat. Make a batter with 3 eggs, well beaten, added to 2 tablespoons of flour, and thinned with 1 cup of milk. Beat well, and pour through a sieve, into the boiling soup. Season to taste. - Mrs. M. Hammen, 112 Loomis St., Chicago, 111.

Tapioca Soup

4 small potatoes, 2 onions, 2 tomatoes or 1 pt., cook in 2 qts. of boiling water until tender, press through colander, return to water, add 2 cups milk, season with butter, salt and pepper, add 2 tablespoons tapioca after it has been soaked in cold water. - Mrs. Florence Davies, 426 S. 18th Ave., Maywood, 111.

Three Ways To Prevent Tomato Soup From Curdling

1. By using soda in the tomatoes; 2, by pouring tomato juice into white sauce; 3, by not cooking after combining tomatoes and milk. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Turnip And Rice Soup

Peel and wash a number of turnips, put them in a granite kettle with a lump of butter and sufficient water to allow them to simmer gently until tender. Pass through a fine hair sieve, return to the kettle, add 1 pt. of rich milk and 1/2 cup of cold boiled rice; season with salt, pepper, and a pinch of sugar. Let simmer for 20 minutes; stir in a lump of butter and 1 cup of cream. Serve on croutons. - Mrs. E. D. Kelley, Winnetka, 111.

Velvet Soup

1 qt. of any kind of soup stock, 1 cup cream, season to taste. When boiling hot pour on the beaten yolks of 4 eggs, diluted with 1/2 cup cream. Reheat and serve at once in bouillon cups. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Wine Soup

Take a large, fat fowl, either chicken, duck or goose, an old one preferred. Cut it up and break the -bones and boil 3 1/2 hrs. in a gal. of water, or until the fowl is thoroughly done. Add a little allspice and a blade of mace 1/2 hr. before it is done. Have ready a cup of well-browned flour, mix into a smooth paste with a little of the soup before adding it to the kettle, having first taken out the fowl. Crumble the yolks of 6 hard boiled eggs, and add them 15 minutes before the soup is taken off. Just as it is ready to be served pour in a large wineglass of sherry or Madeira wine. - Mrs. Hattie Hargrow, 3719 S. Dearborn St., Chicago, 111.