Cream Of Asparagus Soup

1 can or 1 bunch asparagus, 1 qt. milk, 1 pt. water, 1 egg or 1/2 pint cream, 1 slice onion, 2 tbsp. Snowdrift, 3 tbsp. flour, 1 tsp. salt, dash cayenne.

Peel the asparagus, cut it into dice and put it over the fire in the water; when tender, press through a colander. Add the cayenne and onion and put it aside to reheat. Rub together the Snowdrift and flour; add them to the heated milk, stir until it just reaches the boiling point and add the salt. Take from the fire, add the asparagus liquor, the yolk of the egg, beaten, and pour slowly into the tureen over the well-beaten white of the egg or the cream whipped stiff. This soup cannot be reheated after mixing.

Cream Of Celery Soup

3 stalks celery, 3 cups milk, 1 slice onion, 1 tsp. salt, 2 tbsp. butter, 2 tbsp. flour, 1/4 tsp. pepper, 1 cup cream. Break celery into 1 inch pieces and pound in a mortar. Cook in double boiler with onion and milk 20 minutes. Remove onion. Heat the butter, add flour and seasonings. Add first 2/3 cup and gradually the rest of the celery broth, and the cream. Cook until smooth and slightly thickened and serve at once.

- Mrs. J. L. Denman.

Lima Bean Soup

Soak 1 cup lima beans over night, cook in 3 cups of water until soft, mash through a strainer, add 1 onion, 1 stalk of celery and 1 carrot cut into fine pieces, and 2 tablespoons butter. Cook 6 minutes without browning. Add 1/2 tbsp. flour, stir well, and add to the first mixture. Add 2 cups of hot milk, seasoned with salt and pepper, and 3 tbsp. of catsup.

- Mrs. L. Matthews.

Lobster Soup

1 small can lobster, 1 quart hot water. Boil until soft. Strain through a colander; add 1 quart milk; season with butter, salt and pepper. Serve hot.

- Mrs. U. G. Buck.

Potato Soup

Cook 3 potatoes, 1 onion, and 2 stalks of celery in salted water. When soft, mash and add 2 tbsp. of butter, 1 tbsp. of flour; mix the flour in well and add 2 or 3 cups of milk. Season with salt and pepper. Let come to a boil and serve at once. Serves 6 persons.

- Mrs. C. Johnson.

Scotch Broth

1 medium-sized soup bone, 1 cup yellow peas and barley, V> cup each carrot, parsnip, turnip and cabbage, chopped fine, 1 leek or onion, sprig of parsley, water, salt.

Boil the soup bone, peas, barley and salt for an hour, add the other vegetables and cook an hour longer. A tomato may be added if liked.

- Mrs. Thomas Savage.

Soup

1 lb. boiling beef, 1 onion sliced fine, 1 can tomatoes, celery, 1 cup barley, salt and pepper to taste.

Boil slowly 3 hours. - Mrs. I. Mogren.

Spinach Soup

4 tbsp. butter, 3 tbsp. flour, 1 pint milk, 1 pint finely chopped cooked spinach and juice, salt and pepper.

Melt butter, add flour and stir until well-blended; add the milk; continue stirring until thick, then add the spinach, juice and seasoning. Cook for several minutes. The well-beaten yolk of an egg may be added just before serving if desired. - Mrs. Milton F. Coition.

Vegetable Goulash

1 tbsp. butter, 1 cup cheese, 1 can tomato soup, 1 can corn, 2 pimentos, 1 egg, 1/2 tsp. salt, 1/4 tsp. paprika.

Serve on toast with or without a rub of garlic. Will serve 12 persons. - Mrs. Warren Edwards.