"Will't please you taste of what is here?"

Brown Bean Soup

Boil brown beans with some celery and onions; press through colander and dilute with either milk or water; add a little allspice and cloves, also sherry. Serve with ground hard-boiled eggs. - E. K.

Onion Cream Soup

Peel and cut into slices one large potato, one large onion; brown in tablespoon of butter; when brown add one pint of milk and allow to simmer till tender; add salt and pepper and rub through colander; return to fire and add beaten yolk of one egg. Serve with croutons. - E. K.

Pea Soup

Take can of peas, beat with salt, pepper and two tablespoons sugar; wash and strain into quart of milk; rub together one table spoonful of butter, one of Globe A-l flour; add to soup, cook till thickened. Serve with croutons. - Mrs. F. H.

Green Pea Soup

One pint of shelled peas, one pint of milk, two tablespoons of butter, two quarts of water, two teaspoons of salt, one-half teaspoon of pepper, one tablespoon Globe A-l flour; cook peas in boiling water until tender, rub through sieve with wooden spoon, put back in saucepan, and liquids, rub Globe A-l flour and butter, cook two or three minutes, add Globe A-l flour and butter, pepper and salt. - N. C.

Potato Soup

Boil five large potatoes with fifteen cents worth of salt pork and one large onion in two quarts of water. Remove potatoes and put through ricer; return to water in which potatoes were boiled, add milk, butter, pepper and salt. - A. Kirk.

Corn Chowder

Fry six slices of salt pork; peel and dice six medium potatoes, slice two onions; add fried pork, cover with water and boil until potatoes are done, then add one can of corn, one pint of milk, as it is desired; let boil up once. Serve with round crackers. - A. K.

Cream Of Celery

One pint of milk, a tablespoonful of Globe A-l flour, one of butter, a head of celery, a large slice of onion and a small piece of mace; boil celery in a pint of water thirty-five minutes; boil mace, onion and milk together; mix Globe A-l flour with two tablespoonfuls of cold milk and add to boiling milk; cook ten minutes; mash celery in the water in which it has been cooked and stir into boiling milk; add butter, and season with salt and pepper to taste. Strain and serve immediately. The flavor is improved by adding a cupful of whipped cream when the soup is in the toureen. - J. W. W.

Tomato Soup

One can tomatoes, strain, put on stove with equal amount of milk or one quart of stock, and one pint of tomatoes, four cloves, one bay-leaf, two sprays parsley, one tablespoon butter, two teaspoons salt, one tablespoon Globe A-l flour; first cook onion, cloves and parsley for a minute in butter in a separate pan, stir in Globe A-l flour off the stove, and strain tomatoes; let boil, add butter and Globe A-l flour, a tablespoon grated cheese, two tablespoons sherry; if not creamy enough, add cracker crumbs rolled very fine. - N. C.

Tomato Soup

One can Campbell's tomato soup, fill the empty can with boiling water, add to tomato, then let come to a boil; add one tablespoon of cornstarch, a teaspoon sugar, one-half teaspoon salt, dash of red pepper, then add a pinch of soda, stir thoroughly and add a cup of cream and a cup of milk; just before serving add a lump of butter. This amount will serve six or eight people. - Gertrude B. Allardt.

Crab Soup

One pint of cream, one quart of milk, one crab, one teaspoon Globe A-l flour, large piece of butter; put milk and cream to heat; prepare crab, picking into small pieces; when milk boils, rub Globe A-l flour and butter together, add to milk and cream, then add crab; salt and pepper to taste. - Gertrude B. Allardt.

Cream Corn Soup

One can corn put through sieve, one quart milk, salt, pepper and large piece butter; boil till it foams up well, take out one spoonful of corn before it is strained and add to soup. - Mrs. E. C. Biegle.

Marrow Dumplings For Soup

Marrow from a tree crest soup bone, two thick slices of bread soaked in water and water pressed out, two crackers rolled very fine. Mash marrow until like butter, mix bread, rolled crackers and marrow together, add two small eggs and stir until very fine; season with salt and nutmeg. Put flour in hand and take a teaspoon of dough and roll into balls. Put these dumplings into strained, boiling soup and boil from five to ten minutes. As soon as they raise to the top they are done. - Mrs. H. A. Heilbron.

Just A Hint

A slice of apple, pear or cantaloup is an improvement to any meat, or vegetable soup, adding a flavor that can be procured in no other way. K. M. H.