Problems of state perplex the great

And cares upon them troop, But the question that perplexes us

And worries us and vexes us And comes each day to make us gray

Is, what shall we have for soup.

(With apologies.)

Soup Stock

Soup stock for every day family use is best made from a large shank of beef, a veal shank and some pieces of mutton; let it simmer, but not boil, for several hours. Strain and set away till next day, when grease can be removed from the top. If wanted clear, add white of 1 egg beaten with I-2 cup of cold water before straining. H. H.

Tomato Soup

Three cups soup stock, 2 cups of milk or 1 of cream, 2 tablespoons butter, to which add 2 tablespoons flour, pepper, 2 teaspoons sugar. Last thing before serving add pinch soda to tomatoes and the 2 cups which should be heated.

Tomato Soup

One quart milk, one pint stewed tomatoes, put milk on in a double boiler to heat. Strain the tomatoes and put in a separate dish to boil, when it boils, add a pinch of soda, butter the size of an egg, and pepper and salt to taste, then add to the hot milk* with 4 pounded crackers and serve immediately. Mrs. Griffiths, Oakland.

Cream Of Tomato Soup

Place in a double boiler as much milk as desired; put on to heat a large bowl of tomatoes and a little finely cut onion, let simmer for a while until tomatoes are thoroughly cooked, then put through strainer, and add to the milk, add salt and pepper and a good sized lump of butter; serve with wafers.

Mrs. F. C. Ziegelman.

Potato Soup

Boil 4 large potatoes, 1 small onion until nearly dry. Mash and add 2 quarts milk, 1 teaspoon of butter, salt and pepper to taste. Strain and serve hot. Mrs. Ratzell.

Beef Tomato Soup

Take either fresh or canned tomatoes and rub through a sieve that will keep back seeds, there should be a pint of the pulp and 2 potatoes cut fine and one grated onion to 2 qts. of good beef stock, season with salt and red pepper. - Mrs. Haughey.

Tomato Bisque (Soup)

Bring quart of milk to a boil, add a cup of stewed tomatoes, a tablespoon at a time, stirring well all the time. Season with salt, pepper and butter. Serve- immediately. - Ethel M. Langford.

Cream Of Potato Soup

Cover 2 good size potatoes and 1-2 onion with cold water - let come to boil and cook for five minutes. Drain cover with boiling water and when tender press through potato masher. There should be about 1 pint. Add 2 cups white sauce and milk, remove from fire and stir in the well beaten yolk of 1 egg and 1-4 cup cream. Salt and pepper. Mrs. Robt. Porter.

Potato Soup

Two good sized potatoes, 2 medium sized onions, 4 or 5 sticks celery, chop all together, and cook in a little water until done, and water cooks away, add milk and cook a little more, season well with salt, pepper and a little butter.

Onion Soup

One quart milk, 6 large onions, yolks of 4 eggs, 3 tablespoons butter, 1 of flour, 1 cup of cream, salt and pepper. Put the butter in frying pan, cut onions in thin slices and drop into butter. Stir until they begin to cook, then cover tight and set back where they will simmer for half an hour. Add the dry flour to the onion, stir for three minutes, then turn the mixture into the boiling milk and cook 15 minutes. Rub the soup through a strainer, return to the fire and season, beat the yolks of the eggs well, add the cream and stir it into the soup. Cook three minutes stirring constantly. The cream may be omitted. Mrs. H. Stern, S. F.