Soup

Slice 1 large onion in pan with melted butter and let cook slowly until brown, stit into this one large mashed potato and 1 tablespoon of How add 1 qt. of milk and let cook until ready to serve, then put in a quart of stock. Serve at once.

Ida E. Davis.

Cream Lima Bean Soup

Soak 1 cup dried Lima beans in cold water over night. Drain and cook about 2 hours in fresh water. Add 2 sliced onions and cook until tender. Put through a potato press with water in which beans were cooked:.to each cupful add 1 cup of white sauce and milk or white stock. Salt and pepper.

Mrs. Robert Porter.

Cream Pea Soup

Cool: pint of peas in water to cover until tender (canned peas may be used); put through a potato press with water in which they were cooked. A slice of onion may be cooked with them. Make a sauce of 1-3 cup each butter and flour and 1 qt. milk, simmer 10 minutes and add the pea pulp, 1 1-2 teaspoons salt and a dash of pepper. If desired stir in at the last yolks of 2 eggs beaten with 1-2 cup cream or 2 table-spoonls creamed butter. - Mrs. Robert Porter.

Split Pea Soup

Cook 1 cup of split peas all to a mash and press through a sieve, add milk, butter, salt and pepper, boil up once and pour over toasted squares of bread.

Mrs. J. S. Haughey, Portland.

Corn Soup

Three medium sized ears of green corn, split grains lengthwise with a sharp knife, and scrape out the pulp with a dull knife, so as not to get the skins of the kernels, add I pint rich milk or cream, and 2 pints of boiling water, bring it to a boil and add butter the size of an egg, salt and pepper to taste.

Mrs. L. C. Johnson, Grant's Pass, Ore.

Celery Soup

Wash one head of celery and cut in pieces, add one pint of water and cook until soft. Boil one pint of milk and one tablespoon of chopped onions together; add this to the cdery and rub through a sieve. Melt a tablespoon of butter, add one tablespoon flour and stir into the hot soup, add also a teaspoonful of salt and a little pepper, boil five minutes.

Mrs. O. W. Lord.

Celery Soup

One big cup full celery that has been washed and cut up: 1 potato, 1 onion, cook all together until bender, then run through a sieve. Add milk, thicken with butter and flour, and season to taste. Cooked rice may be used to thicken the soup. Pearl Clark.

Mutton Broth

Three pounds of bone and meat, cover with cold water, add 1-2 cup rice, pepper and salt, let simmer all day on back of range, remove meat, strain and let cool all night. In the morning remove grease and the broth is ready. Excellent in sickness. Mrs. Monroe.

Cream Mutton Soup

After boiling a piece of mutton turn off the broth; when cold skim off the fat, return to the fire and let come to a boil, add a tablespoon of flour to one well beaten egg, and one cup of milk; mix slowly with one cup of boiling soup, turn this into the soup, season and set the kettle where it will simmer, but not boil, for ten or fifteen minutes. Mrs. Condo.

Soup Bouquet

Take a carrot, onion, parsley, celery and turnip and tie in a thin piece of cloth, cook in soup till soup is sufficiently seasoned and all can be taken out without having to strain the soup. Mrs. A. J. Monroe.

Noodle Soup

Cook 15 cents worth of soup meat 2 hours, add 1-2 can tomatoes, cook 1-2 hour, strain or not to suit taste, add noodles. Mrs. G. A. Taylor.

Noodle Soup

Break 1 large egg and beat lightly, add 1-2 cup flour, beat well, add 1-4 teaspoon salt and knead until smooth. Roll into very thin sheets and dry on the board. Roll up the sheet and cut into shreds. Dry one hour, boil in salt water ten minutes. Soup: Boil 3 pints of milk, one sliced onion and a bit of mace, melt 2 tablespoons butter and 3 tablespoons flour, stir this into the boiling milk, season with salt, pepper and celery, beat 2 eggs light and stir into soup just before serving. "Fort Atkinson Cook Book."