Corn Chowder

One pint of milk, small piece of fat salt pork. 1 small onion, 1 pint sliced raw potatoes, 1 pint raw sweet corn, cut from ear, 1/2 teaspoon salt, 1 saltspoon pepper, 1 rounding Tablespoon butter, 1 rounding tablespoon flour. Fry out pork cut in small pieces, add onion "and cook slowly for 5 minutes, stirring often; then strain fat into a saucepan. Cook potatoes in boiling water to cover for 5 minutes, and add to fat, also add corn, salt and pepper and boiling water to cover. Simmer until both potatoes and corn are tender. Melt butter, add flour and gradually milk. Let boil a few minutes, add to chowder; boil up and serve very hot. with crackers. If preferred may be strained or 1 cup of tomatoes pared and sliced may be added. - M. E. J.

Corn Chowder

One slice of bacon, cut small, 1 onion, cut small; fry brown; 2 potatoes, cut into cubes, 1/2 can of corn, 2 cups of water; boil all 3/4 of an hour; add milk to serve 6 people and thicken with a little flour and butter. - M. B.

Cucumber Soup

Four cucumbers, 4 stalks celery, 4 cups milk, 2 slices onion, 1 tablespoon chopped pepper, 4 tablespoons butter, 4 tablespoons flour, salt and pepper, cayenne and celery salt, 1 cup of cream. Chop cucumbers and celery; add onion and pepper; cook in milk in double boiler 20 minutes. Add flour and butter cooked together, and seasonings. Cook 5 minutes, strain, add cream; reheat and serve. - C. S. M.

Bisque Of Clams

Boil 1 quart of clams in their juice for 5 minutes, skim; drain the juice into a bowl to use. Put 2 tablespoons of butter with 3 of flour; add clams which have been chopped and pounded, their juice; 2 pinches of salt, a little pepper and 2 1/2 pints of milk. Stir constantly just as it begins to thicken and boil. Strain again and serve. - M. C.

Corn Soup

One can grated corn, 3 1/2 cups sweet milk; put in double boiler and cook for 20 minutes, then strain through colander, pressing the corn with spoon to get all small parts through; melt 2 tablespoons butter and mix in 2 tablespoons flour; when smooth strain into the soup and let it cook until it thickens, stirring all the time (about 3 minutes). Now place in your soup tureen yolks of 2 eggs beaten, then pour the hot soup over the eggs, stirring quickly all the time so it won't curdle the eggs. - C. N. S.

Cream Of Celery Soup

Make a good meat stock. Add 6 or 7 stalks of celery cut fine and boil 1/2 hour. Boil a small cupful of rice in a quart of milk until very soft. Press through a sieve. Strain the stock and thicken it with the rice paste. Add a generous piece of butter. - M. T. M.

Cream Of Celery Soup

One bunch celery, washed and cut in inch pieces; put in saucepan with little salt and water to cover.

Boil 3/4 of an hour. Pass through'a colander. Put 2 tablespoons butter in pan with 2 tablespoons flour and cook till they bubble, then add 2 cups heated milk and 2 cups white stock. Stir until thick and smooth. Mix with the celery puree, season and serve. - M. C.