One morning in the garden bed The onion and the carrot said,

Unto the parsley group: "Oh, when shall we three meet again,

In thunder, lightning, hail or rain?" "Alas!" replied in tones of pain,

The parsley, "In the soup"

Tomato Soup

One pint ripe tomatoes, a pinch of soda, butter the size of an egg, one quart rich sweet milk. Put the tomatoes in a saucepan, cook, and then rub through a sieve, return to the fire, add the soda, skim off the yellow scum, then add the butter, salt and pepper to taste; then turn into this the milk, which has been previously heated, let all boil up once; serve immediately. - Mrs. Addie Melrose.

Tomato Cream Soup

One quart tomatoes run through a flour sifter, one quart water, one saltspoon salt, one-half cup rice. Boil together until rice is done (about one hour) add one teaspoon soda, then skim. Then add one pint milk and let boil; add half cup butter in which two tablespoons flour have been creamed. - Mary Melrose.

Noodles For Soup

Three eggs, three tablespoons new milk, and flour to make stiff dough; roll as thin as possible, put where it will dry one hour or more, then roll up and cut as thin as possible; drop in a few at a time. After all are in broth, let cook twenty minutes. - Mrs. E. Hun-singer.

Noodles

Five eggs, salt, flour until very stiff; roll out thin and cut very thin. - Mrs. E. E. St. John.

Cream Of Celery Soup

Rub two tablespoons flour and butter together and heat a pint of milk; stir in gradually, then add celery stock. Season with salt and pepper, a little cayenne pepper. Cut celery into inch lengths and cover with one and one-half pints cold water and cook about three hours or longer, then strain through a cheesecloth. This stock may be kept indefinitely. Season with onion if desired. (For six persons.)

Split Pea Soup

Make a good stock of beef and ham bones. Soak a pint of split peas over night, add to stock, a bunch of celery leaves and parsley, a little onion chopped fine, and boil until peas are dissolved. This makes a good thick soup. - Mrs. E. J. Briswalter.

Bouillon

Boil beef with one-quarter cup of carrots, celery, sweet pepper, Spanish onion and two tomatoes, eight cloves, salt and pepper to taste. Strain stock through three layers of cheesecloth. Cool and remove all fat. Strain again. Serve cold or hot. If cold, with cracked ice.

Chicken Consomme

In eight cups of chicken stock, without fat, simmer one-quarter cup each of celery and onion, season highly. Strain, add sprigs of parsley. Serve.