Ground Meat Soup

1 ½ lbs. ground steak with fat and celery. ½ head cabbage, 2 large onions,

2 carrots, put through grinder.

Place in soup kettle, boil gently one hour, then add 2 big potatoes ground.

½ cup rice which has been soaked.

Cook 20 minutes, then add small can tomatoes, can peas, parsley cut small.

Let simmer ½ hour, season well and serve. - Mrs. C. E. Beckwith.

Potato Soup

Three medium sized potatoes, washed, pared and cooked in salt water. Drain, rub through strainer. Make a thin white sauce in double boiler of one pint milk, 1 tablespoon flour, 2 tablespoons butter, 1 tablespoon minced onion, 1 teaspoon salt, few grains of pepper, cook 1 0 minutes, add one-half teaspoon celery salt. Mix this with strained potatoes.

Mrs. E. F. Washburn.

Cream Of Tomato Soup For Four

Tomato Puree, 1 cup, Milk, 3 cups, Flour.

1 teaspoon butter, size of walnut. Salt and pepper to taste.

Cream the flour until smooth and stir into milk. Boil milk and tomato in separate pans and when both are boiling hot, pour the milk into the tomato. Add butter, salt and pepper. One or two cubes of Boullion improves the flavor of this soup. - Mrs. W. B. Short.

Cream Corn Soup

1 can of corn, 1 quart of milk,

1 very small onion, celery tops.

Cook all together in a double boiler for ½ hour. Press through sieve to get all the pulp possible.

Rub together 1 tablespoon butter and a tablespoon of flour. Add this to milk and reheat. When ready to serve add salt and white pepper to taste. Put one or two shredded blanched almonds in bottom of soup dish, and on top of soup some whipped cream. A small piece of pimento on top of the cream adds to the attractiveness of the dish.

Mrs. Wilson Oakford.

Cream Of Salsify Soup

Cook two cups of cleaned diced salsify root, a medium sized onion sliced, a stalk of celery and a sprig of parsley in a quart of water until tender. Drain and press through sieve. Prepare one pint of white sauce for every cup of the puree. Make the white sauce from two tablespoons each of butter and flour, half a teaspoon of salt and a salt spoon of pepper and one pint of milk; add the puree, one cup of milk and one cup of liquid drained from the salsify, and season to taste. This is a fine soup to serve with a turkey dinner. Its flavor is more delicate than that of the real oyster. - Mrs. M. L. Fuller.

Celery Soup

1 cup diced celery,

2 cups water.

Boil until tender. Make a white sauce of 1 cup milk, 1 tablespoon flour, 1 tablespoon butter. Add celery. Serve hot. - Mrs. Moorehead.

Cream Of Pea Soup

1 can of peas,

1 pt. boiling water,

2 heaping teaspoons of cornstarch,

1 qt. of milk,

1 teaspoon of butter,

¼ teaspoon of beef extract.

Salt, pepper, onion juice or a little grated onion. Mash half the peas, heat all with the liquor. Put other ingredients in double boiler, mix in cornstarch with a little cold milk. Cook a few minutes, then add peas. Serve at once. - Mrs. Ruth Beach Howes.

Cream Of Asparagus Soup

For making two quarts of soup, use two bundles of fresh asparagus cut the tops from one of the bunches and cook them twenty minutes in salted water, enough to cover them. Cook the remainder of the asparagus about twenty minutes in a quart of stock or water. Cut one onion into thin slices and fry in three tablespoons of butter ten minutes, being careful not to scorch it. Then add the asparagus that has been boiled in the stock, cook this five minutes, stirring constantly; then add one tablespoon of dissolved flour and cook five minutes longer. Turn this mixture into the boiling stock and boil twenty minutes. Rub through a sieve, add the cream and milk and the asparagus heads. If water is used in place of stock, use all cream. - Mrs. I. J. Stanley.

Cream Of Vegetable Soup

For our soup we have quite a few leftovers. A spoonful of potatoes, a half cup of the different soups, a little cabbage, some gravy, put them all into a small saucepan. Any little left over meat can be used. Add two cups of hot water, a little onion juice and heat through; rub one teaspoon of butter with one teaspoon of flour until smooth and add to the soup. You can strain and mash through strainer and serve in cups, or leave all the vegetables in and add one teaspoon of chopped parsley and serve in plates.

Cream Of Carrot Soup

Four carrots or two cups cut carrots, two teaspoons salt, two cups of milk, one tablespoon butter, one tablespoon of finely cut onion, one tablespoon of flour, one tablespoon chopped parsley, one-fourth teaspoon of pepper.

Wash and scrape carrots, cut into pieces, put on in boiling water enough to cover, add one teaspoon of salt. Boil thirty or forty minutes, or until tender. Drain and mash through fine strainer. Have the milk in the top of double boiler and as soon as it boils add the carrot. Put the butter and onion into a frying pan, add the flour, stir until smooth, then add two cups of water in which the carrots were cooked; stir until smooth and creamy and add to the milk and carrot. Strain and add the balance of the salt, pepper and parsley. Cook three minutes.

Mrs. Laura Leist, Paris, Ill.