1 soup bone, 1 qt. of canned tomatoes, 3 Irish potatoes, 1 gallon of cold water. Wash bone and put in soup pot with water. Simmer for 3 hrs., skimming constantly; then press tomatoes through a sieve, and add to soup; also potatoes diced, season with black pepper and salt. Cook 2 hrs., longer; then add 2 tablespoons of sifted flour, made into a paste, with cold water. Stir well to prevent lumping. Cook about 15 minutes. Serve soup in hot tureen. - Mrs. P. A. Hughes, 3230 Park Ave., Chicago, 111.

Variation I

Use a shank soup bone, put on in cold water, salted, and cook until tender. Remove bone and meat, put in handful rice, 4 potatoes cut into dice, 1 cup finely cut up onions, 1 cup diced celery, 1 pt. tomatoes, 1 carrot cut up fine, a few leaves of parsley, 1 bay leaf, 2 whole cloves. Let cook 1 hr. Put in noodles, if liked, and cook 15 minutes longer. Also the meat cut up in small pieces, taken from the bone. - Mrs. Jennie Kendall, 425 S. 20th Ave., Maywood, 111.

Variation II

Wash 2 tablespoons of pearl barley and cook slowly in a pt. of water for 2 hrs. Add 1 medium-sized turnip, 3 stalks celery, 1 carrot, 1 onion, 1/4. head of cabbage, all cut fine; boil slowly for 1 1/2 hrs., then add 2 potatoes, 2 qts. rich soup stock and salt and pepper to taste. Cook another 1/2 hr., and serve. - Mrs. Henry Hubbard, 3513 Armour Ave., Chicago, 111.

Variation III

Cover equal size veal and beef soup-bone with water and bring to a boil, skim and set back on stove to simmer for 3 hrs. Add more water, as needed, and add 4 medium-sized potatoes, 2 small turnips, 2 carrots, 2 onions, and 1/4 head cabbage, chopped fine, chopped parsley, leek, celery, and any other desired vegetables, greens. Add 1 can tomatoes and 1/2 hr. before serving add 1/4 cup of rice. Season with salt and pepper to taste. Serve hot. - Mrs. John Murray, Jr., 1414 S. 8th Ave., Maywood, 111.

Variation IV

1 qt. of stock, 1 good-sized onion, chopped, 1 sliced carrot, 1/2 cup of split peas, salt and pepper to taste, 2 tablespoons of flour, mixed with water to thicken. Parsley makes an improvement, if desired. Put the stock on the stove about 2 hrs. before using. Let come to a boil, then add vegetables, and when ready for use stir in the flour and water, and when it boils again, serve. - Mrs. K. Harrington, 56 E. Elm St., Chicago, 111.

Vegetable Soup Without Meat

1 1/2 cups each turnips and carrots, 1 1/2 qts. water, 1 tablespoon salt; boil 1 1/2 hrs.; add 4 nice-sized parsnips, 3 large onions, 1 teaspoon summer savory, a little pepper, butter, and boil 1/2 hr. longer. Add 1 heaping tablespoon sifted flour to thicken. - Mrs. Joshua Harper, 5642 Forest Ave., Chicago, 111.

Variation I

Prepare a qt. of bran stock, heat to the boiling point, and add 1 teaspoon grated carrot, a slice of onion and 1/2 cup tomato. Cook together in a double boiler 1/2 hr. Remove the slice of onion, add salt and 1/2 cup of turnip, previously cooked, and cut in small dice. Cook until tender, and serve. - Mrs. Conk-lin, 914 N. 5th Ave., Maywood, 111.

Variation II

Take 4 large potatoes, 3 carrots, 1 good-sized turnip or swede, 6 onions; slice them all, cover with water, pepper and salt, put on to boil; when nearly cooked add a cup of rolled oats, with a lump of butter; a cup of cream improves it. Thicken with a little flour. - Mrs. Hattie Hargood, 3719 S. Dearborn St., Chicago, 111.

Cereal Vegetable Soup

Very nourishing if carefully eaten, the body of soup with desired flavoring vegetable, agrees with invalid, babies and nervous dyspeptics.

Body Of Soup

Use 1 part each of wheat, oats, barley, beans, peas, rice, corn (shelled meal, cracked or cut from cob); plenty of water; add milk or cream. Salt, if desired.

Flavoring vegetables

Celery (tops, seeds, roots, stalk); carrot, tomato, parsley, squash, pumpkin, beets, okars, parsnips, onion, turnip, cabbage, sage, green peppers, or any other vegetable; quantities to suit judgment.

Variations

Omit the combine, vegetables and seasoning with "body of soup" for desired taste, richness, and flavor. Bouillon flavor use excess of turnip and cabbage, season and strain, absolutely no meat stock or butter allowed or required, and other variations as taste suggests. Cook till very soft. Slow cooking improves flavor. - E. G. Harris, Winnetka, 111.

Vegetable Puree

2 potatoes, 2 onions, 6 whole cloves, a sprig of parsley, 3 pts. of soup stock, 1 carrot, 2 pieces of celery, 6 whole allspice, 1/2 cup of tomatoes; salt and pepper to taste. Cover the vegetables with water. Cook until tender. Put through a sieve; then add the soup stock; when boiling, thicken with 2 tablespoons of flour, disolved in water; put 4 slices of lemon in tureen, and tablespoon of sherry. Pour soup over, and serve. - Mrs. Jos. S. Hartman, 4330 Michigan Ave., Chicago, 111.