Use a quart of boiled beans strained through a colander. Boil together 3 sliced potatoes, 1 onion, either fresh celery or celery salt, a little rice and any other vegetable desired. If a smooth soup is preferred strain the vegetables through a colander, add the beans, season to taste. Use either soup stock or a generous amount of butter. Mrs. Vic Bassett.

Variety Vegetable Soup

Take two quarts of beef stock. Cook till tender 1 sliced carrot, 1 turnip, 2 potatoes, 2 small onions, 1 cup of chopped cabbage (not too fine) and 1 cup brown beans. All vegetables can be cooked together except the brown beans which should be boiled separately and a little soda added to the first water.

About half hour before serving put all vegetables in the stock and boil slowly till ready to serve. Salt and pepper to taste.

Mrs. W. J. Graham.