Toasted Bread Crusts For Soup

Toast bread crusts and cut into very small dice. Untoasted bread swells, and is likely to spoil the appearance of the soup. - Mrs. E. D. Kelly, Win-netka, 111.

Dumplings

Into a well-beaten egg add enough rolled cracker crumbs to make a thick paste. Drop from spoon into soup. Cook 2 minutes. Serve at once. - Mrs. Klug 25 N. 5th Ave., Maywood, 111.

Possibilities Of A Soup Bone

Wash a shankbone, place in the kettle, cover with cold water, and slowly boil until almost tender, then salt to taste, and use the best part of the meat for dinner. Take the meat that is left over, chop fine, put in a dish, pour enough hot broth over to cover, press with a heavy weight; when cold, turn out and slice for dinner. No. 3.

Condo Crusts For Soups

Cut the bread in dice shapes, of even size, and toast it in a pan in the oven. When brown, pour over melted butter and return to the oven for a ^hort time. Serve from 6 to 8 to each plate of soup. - Eloise Jennings, Winnetka. 111.

Banana Soup

Rub to a paste with a wooden spoon 8 ripe bananas, sprinkle over these 1 tablespoon of corn starch and a little salt; bring to scalding point 3 pts. of milk, stir into it, slowly, the banana paste and 1 tgg, beaten lightly. Let all boil 2 minutes, and serve with croutons. - E. G. Harris, Winnetka, 111.

Brown Flour Soup

Put a lump of butter into a clean iron frying-pan. When melted, sprinkle in 1/2 a cup of flour, and stir briskly until the flour is of a uniform brown color, like roasted coffee. Add this gradually to 2 qts. of water. Peel and cut into cubes 3 potatoes, and cook in the soup 20 minutes. Season with an onion and a teaspoon of celery salt. - Mrs. Joseph Dunlap, Bart-lett, 111.

Brussels Sprout Soup

Pick and wash 1 pt. of Brussels sprouts. Cook them in 3 pts. of boiling bouillon for about 1/2 an hour. Serve with croutons. - Mrs. Allan George, Park Ridge, 111.

Buttermilk Soup

Boil 1/2 doz. medium-sized potatoes in salted water to cover, and when done pour off the water, Mash the potatoes, and add 1 qt. of buttermilk, thickened with 2 tablespoons flour. Let boil up, then add a lump of butter, and serve hot. - Mrs. Frank Mullins, Franklin, 111.

Calcutta Bisque

Put 1 cup of tomato pulp and 1 bay leaf in saucepan. When hot add to it 1 saltspoon of soda, and as it foams stir slowly into it 3 or 4 cups of milk, 1 teaspoon of curry powder, 1 teaspoon of butter, and 1 saltspoon of salt. Let boil up once, and serve with croutons. The water in which the rice has boiled, or any vegetable stock, may be substituted for milk, and the soda then omitted. - Mrs. May C. May, Mayfair, 111.

Calf's Foot Broth

Clean 2 feet thoroughly. Put them in 3 qts. of water, and let it boil until it wastes away to 3 pts. Strain and set aside in a cool place. When cold, remove the fat. Heat a little at a time, add salt and nutmeg, if desired. - Mrs. E. D. Kelley, Winnetka, 111.