Scotch Soup

With bread and dessert it is enough for lunch or supper

2½ quarts water

1¼ cups rolled oats

5 potatoes cut in small pieces

2 onions, sliced 2 tablespoons flour 2 tablespoons fat

Boil the water and add the oatmeal, potato, and onion, ½ tablespoon of salt and ½ teaspoon pepper. Cook for ½ hour. Brown the flour with the fat and add to the soup. Cook until thick. One cup of tomato adds to the flavor. Serves 5 people.

Milk-Vegetable Soups

1 quart milk (skim milk may be used) 2½ tablespoons flour

2 tablespoons butter or margarine or other fat 1 teaspoon salt

2 cups thoroughly cooked vegetable, finely chopped, mashed or put through a sieve. Spinach, peas, beans, potatoes, celery, or asparagus make good soups.

Stir flour into melted fat and mix with the cold milk. Add the cooked vegetable and stir over the fire until thickened. If soup is too thick, add a little water or milk.

Peanut Soup

1½ pints peanuts 3 quarts water 1 bay leaf

½ cup celery 1 slice onion 1 quart milk

Soak peanuts over night in 2 quarts of water; in the morning, drain, add remaining water, bay leaf, celery and onion; boil this slowly 4 or 5 hours, stirring frequently to prevent burning, or boil 15 minutes and place in tireless cooker over night. Rub through sieve and return to fire. When again hot add the milk and let soup boil up; then season and serve.