Swiss Lentil Soup

Cook a pint of brown lentils in a small quantity of boiling water. Add to the lentils when about half done, one medium-sized onion cut in halves or quarters. When the lentils are tender, remove the onion and rub the lentils through a colander. Add sufficient boiling water to make three pints in all. Season with salt, reheat to boiling, and thicken the whole with four tablespoonfuls of browned flour, rubbed to a cream in a little cold water.

Tomato And Macaroni Soup

Break a half dozen sticks of macaroni into small pieces, and drop into boiling water. Cook for an hour, or until perfectly tender. Rub two quarts of stewed or canned tomatoes through a colander, to remove all seeds and fragments. When the macaroni is done, drain thoroughly, cut each piece into tiny rings, and add it to the strained tomatoes. Season with salt, and boil for a few minutes. If the tomato is quite thin, the soup should be slightly thickened with a little flour before adding the macaroni.'

Vegetable Soup

Prepare a quart of bran stock as previously directed. Heat to boiling, and add to it one teaspoonful of grated carrot, a slice of onion, and a half cup of tomato. Cook to. gether in a double boiler for half an hour. Remove the slice of onion, and add salt and a half cup of turnip previously cooked and cut in small dice.

Lentil And Corn Soup

Prepare a bran stock by boiling for every quart of soup required, one cup of good wheat bran in three pints of water for two or three hours, or until reduced one third. To this stock as a base, add equal parts of cooked lentils (after being rubbed through a colander to remove the skins) and well-cooked corn pulp to make the soup of the desired consistency. Season with salt, and serve.

Vegetable Pea Soup

Cook one pint of split peas until dissolved. When nearly done, put to cooking one and one-half pints of sliced potato and one medium-sized onion, sliced thin. When tender, rub all through a colander, add water to make of the consistency of thin cream, and salt to taste. Reheat and serve.

Miss B.'s Fruit Soup

Take one quart of gluten stock (prepared by boiling two cups of good wheat bran in three pints of water until reduced to one quart); one cup of dried apples, previously cut into small bits, and stewed until tender and the juice evaporated; three fourths of a cup of currant juice, three fourths of a cup of pineapple juice; one tablespoonful of sugar, and a little grated lemon rind for flavoring.

Fruit Soup No. 2

One quart gluten stock prepared as above, one cup strawberry juice and one-half cup of the berries, two tablespoonfuls of lemon juice, two tablespoonfuls of sugar, one tablespoonful each of dried currants and seedless raisins, and one-half cup of dried apples prepared as in the preceding recipe.

Fruit Soup No. 3

Into one cup of warm water put one rounding tablespoonful of sago, and cook in a double boiler one-half hour. Then add two or three whole cooked prunes, one-fourth cup stewed raisins, two tablespoonfuls stewed cranberries, one teaspoonful lemon juice, and sugar to suit the taste. Allow it to heat until the fruit is hot, and serve.

Vermicelli or pearled barley may be substituted for sago, and dried cherries, with strawberry and lemon juice, used in place of the fruits mentioned.

Fruit Soup No. 4

Cook together two tablespoonfuls of sago, one fourth cup of raisins, and one common-sized tart apple, in one and one-half cups of water. When done, add four cooked prunes, one fourth of a lemon, and one-fourth cup of sugar. If too thick, add hot water.

Blueberry Soup

Cook the berries a long time. Pass through a colander, and thicken with a little corn-starch. Serve with a little sugar and some croutons.

Mrs. H.'s Sago Fruit Soup

Soak one-half cup of sago for one hour in a cup of cold water. Add a quart of water, and cook in a double boiler until transparent. In the meantime cook together one cup of sweet California prunes and one-half cup of raisins in a small quantity of water. When the sago is transparent, add the fruit and juice to it, together with one-half cup of currant or some other tart fruit juice, and one-half cup of sugar. The quantities given are sufficient for three pints of soup. Serve hot with croutons.

Instead of the above, rice with dried apricots, or prune and currant juice may be used. Dried apples with dried cherries may be used, if preferred.

Strawberry And Apple Soup

Cook three fourths of a cup of sliced fresh apples in one-half cup water, and add one-half cup strawberries. Rub all through a colander, and add three fourths of a cup of boiling water. Reheat, and thicken with corn-starch.

Miss B.'s Irish Corn Soup

Cook one pint of sliced potato until tender. Rub through a colander, and add one pint of corn pulp obtained by rubbing canned or freshly cooked green corn through a colander. Season with salt, add water to make of the proper consistency, reheat and serve.