Cream Of Split Pea Soup

1/2 lb. dried split peas Small piece salt pork or bacon.

1 small onion Water.

Soak peas overnight in cold water. Cook together slowly until peas are very soft. Then rub through a strainer to remove skins, onion and pork. Add this to two cups of thin cream sauce, (made by Bowman's receipe). Dried beans or left over baked beans may be used in place of peas.

By Courtesy of Bowman Dairy Company.

Cream Of Sweet Potato Soup

6 small sweet potatoes 1 quart water 1 1/2 teaspoons minced parsely.

1 1/2 teaspoons Morton's.

Iodized salt 1 cup cream.

Peel potatoes and immerse at once in cold water to which has been added a little flour to prevent discoloration. Drain and put to cook in sufficient boiling water to cover. When tender, drain and rub through a colander. This should make three cups of mashed potato. Add water, cream, salt and parsley. Reheat and serve. The water in which the potatoes are cooked may be used as a part of the liquid unless it is very dark.

Mrs. Kelly.

Cream Of Celery Soup

1 stalk celery or outer stalks and leaves of several.

1/4 medium size potato.

4 tablespoons butter 2 sprigs parsley 4 or 5 cups milk.

Cut up celery leaves and all, dice potatoes, unpeeled, chop parsley and onions. Add plenty of cold water and boil until vegetables are tender and liquid is boiled low. Mash, and put through sieve. Add milk butter and seasoning. Bring to boil. Serve with a little parsley cut very fine and a spoonful of whipped cream.

Mrs. Edmund D. Soper.

Swiss Soup

2 small potatoes 1/2 small turnip 1/4 onion 1 pint milk 1 teaspoon salt.

1 1/2 tablespoons flour 2 tablespoons vegex.

2 tablespoons butter.

3 cups water.

Wash pare, and cut potatoes and turnips in one-quarter inch slices. Parboil together ten minutes. Drain. Put the vegetables into three cups of boiling water. In this dissolve the vegex. Add onions cut into thin slices. Cook until the vegetables are tender. Drain, reserving the water to add to vegetables after they have been rubbed through a sieve. Make a thin white sauce of the butter, flour and. milk and add to the vegetables.

Mrs. William M. Kelly.

Lentil Soup

1 tin Whole Lentils 1 tin Liquid Life.

3 tins water.

Mix together and heat about fifteen minutes. Season with butter, celery and parsley leaves.

Whole Grain Wheat Co.

Vitality Building Soup

3 carrots.

1 stalk celery.

1 parsnip.

1 tablespoon butter.

2 potatoes.

2 onions.

3 small tomatoes Sprig of parsley.

1 teaspoon vegex.

Brush carefully (do not peel) the vegetables. Grind in a meat grinder. Put all in an air tight vessel after adding as little water as possible and simmer until the vegetables are done. This is very nourishing and makes a full meal.

Mrs. Walter E. Schwind.

Vegetable Soup

1 quart of stock made from 1 medium soup bone Carrots Onion Macaroni.

1 can Campbells tomato soup Parsley Celery . Rice.

Salt Morton's Iodized Pepper to taste.

Cook vegetables (a small quantity of each), rice and macaroni until tender. Add this to the hot stock and tomato and an equal amount of boiling water. Mix thoroughly and then serve.

Mrs. Harry C. Wilson.