Cream Of Mushroom Soup

1 cup chopped mushrooms and liquid 1 quart milk 1 tablespoon Vegex.

4 tablespoons flour 2 tablespoons butter 2 cups water.

Dissolve Vegex in water. Add chopped mushrooms and liquid. Boil. Melt butter, add flour and milk. Stir until thickened then combine with first mixture and serve at once. (If a richer soup is desired, dissolve the Vegex in the mushroom liquid and use 2 cups cream instead of 2 cups water).

Mrs. William M. Kelly.

Corn Chowder

1 can corn.

4 cups potatoes (cut in.

1/4 inch slices) 1 1/2 inch cube fat salt pork.

Pepper to taste.

1 sliced onion.

4 cups scalded milk.

3 tablespoons butter.

Morton's Iodized salt.

Cut salt pork in cubes and try out. Add onion and cook a few minutes, stirring often. Strain fat into a sauce pan. Parboil the potatoes five minutes. Drain and add the potatoes to the fat. Then add two cups of boiling potato water. Cook until potatoes are soft. Add corn and milk; then heat to boiling point. Season with salt and pepper add butter.

Mrs. Norman E. Richardson.

Oyster And Corn Soup

1/2 can corn.

1 pint oysters.

1 quart Bowman's milk.

1/2 tablespoon salt 1/4 teaspoon pepper.

Slowly boil all together, thicken with one tablespoon cornstarch. Strain and add butter to taste.

Mrs. James A. Patten.

Cream Of Spinach Soup

2 quarts spinach.

1 quart Bowman's milk.

2 tablespoons flour 1 tablespoon butter.

1 tablespoon grated onion 1 teaspoon salt 1 saltspoon pepper.

Wash spinach, put into perfectly dry soup kettle that has been slightly heated. Put over fire and stir constantly for fifteen minutes, until spinach is wilted and cooked. Drain, saving water, which should be at least a half pint. Chop spinach very, very fine, press through seive and return to water, add grated onion, and put into double boiler with the milk. Rub butter and flour together, add a little of the milk and spinach mixture to make a smooth paste, add this to the mixture in the double boiler, stir constantly until creamy, add salt and pepper and serve at once. This is very good.

Mrs. Edmund D. Soper.

Three In One Soup

1 peck spinach.

3 or 4 fresh or 1 can tomatoes 1 tablespoon butter.

1 pint Bowman's milk.

1 cup cream.

3 medium onions.

2 teaspoons salt.

Cut spinach and tomatoes rather fine, onions very fine. Put in pot with a little water. Season with salt. After cooking about forty minutes, add cream, milk and butter. Serves six or eight.

Mrs. George H. Betts.

Cream Of Crecy Soup

3 medium sized carrots 2 cups Bowman's milk 1 tablespoon flour 1/2 cup cream.

1 slice onion 1/8 inch thick 1 bay leaf 1 teaspoon salt.

Wash, scrape and slice the carrots; cook in boiling salted water. Steep the bay leaf and onion in the milk in a double boiler for fifteen minutes. Remove the onion and bay leaf and thicken with flour rubbed smooth with a little cold milk reserved for that purpose. Put carrots through a colander and add to the thickened milk. Add to cream and reheat. Parsley may be added.

A Member.