Oyster Soup

One quart oysters (put through grinder). Boil for a few minutes. Salt and pepper to taste. Add one tablespoonful flour worked in a good sized lump of butter. Add milk or cream until thick enough. When ready to remove from stove, add 6 hard boiled eggs, chopped fine.

Mrs. Paul A. Hoke.

Oyster Soup

Take a quart of milk, let it come to a boil, thicken with corn starch, add a pint of oysters, add salt, pepper and butter and stew until curled.

A. F. Barker.

Oyster Bouillon

Wash and chop fifty good-sizes oysters, put in a double boiler, cover and cook slowly one hour; add one pint of water, one level teaspoonful of celery seed; strain through two thicknesses of cheese cloth. reheat, add a level teaspoonful of butter and serve.

Edith-Gitt Bilmeyer.

Noodle Soup

Take a quart of flour, four eggs, a pinch of salt; work into a stiff dough; roll out very thin, lay aside for an hour, then roll into a tight roll and cut very thin and lay aside to dry. Drop noodles into chicken or beef broth and boil twenty minutes.

Mrs. Bortner.

Noodles For Soup

Beat up one egg, add a pinch of salt and flour enough to make a stiff dough; roll out in a very thin sheet; dredge with flour to keep from sticking; then roll up tightly; begin at one end and shave down fine like cabbage for slaw.

Miss Emily J. Young.

Cream Of Corn Soup

Two knuckles of veal, one pint of grated corn or one can of cornlet, one cup of hot milk, two table-spoonfuls of butter, three tablespoonfuls of flour, yolks of two eggs, one small onion, one bay leaf, salt and pepper to taste. Put the knuckles into a soup kettle with four quarts of cold water and salt, place on a moderate fire and bring slowly to a boil, then skim, simmer gently for four hours, then strain, put stock into kettle again and when it boils add corn, boil about ten minutes, add butter, then flour which has been mixed with water, stir until it thick-ens, then add boiling milk, cook one minute, then add the beaten yolks, and serve immediately.

Emma S. Shirk.

Mock Turtle Soup

Take a calf's head, when it is scraped and scalded, crack it and take out the brains. Then put into salted water over night; boil in two gallons of water until you can take out the bones; cut the head and tongue into small pieces; have ready a dozen and a half force balls made of veal, browned in butter, two tablespoonfuls browned flour, two onions, a little mace, pepper and salt. Strain the soup after which let come to a boil, adding the brains and force balls.

Mrs. Nancy Hersh Yeager.

Mutton Broth

To one pound of lean mutton allow a quart of water, boil slowly for two or three hours, season it with a little salt and some parsley. Veal or chicken broth may be made in the same way.

Mrs. G. T. Himes.

Maryland Terrapins

Wash four terrapins in warm water, then throw into pot boiling water which will kill them instantly, allow to boil until shells crack, then take them out and remove the bottom shell; cut each quarter sepa-rate, take the gall from the liver remove the eggs put the pieces in a sacuepan, pour in all the liquor and cover with water, put in salt, cayenne and black pepper, and a little mace; a little butter and let them stew for one-half hour; just before taking from fire stir in a little flour thickening. Drop the eggs in just as you serve it.

Mrs. H. D. S.

Mock Bisque Soup

One can tomatoes, one quart milk, one-third cup butter, three tablespoonfuls flour, one-fourth tea-spoonful soda, pepper and salt; stew tomatoes until soft enough to strain easily and use the strained juice. Heat the milk in a double boiler; heat the butter and add the flour to it, adding enough of the milk to make it pour easily; add this to the milk and cook for ten minutes, stirring occasionally; to the strained tomato add the soda to prevent acid from curdling the milk; when the gas has passed off add the tomatoes to milk; season and serve im-mediately with croutons.

E. Bucher.