Scotch Broth- For Home Work

To each quart of mixed stock add a scant one-half cup of cooked carrots, turnips, onions, and celery in equal parts. Add, also, one-fourth cup of cooked barley to each quart of soup, and one-half cup of strained tomato. Before serving, add two tablespoonfuls of chopped parsley. Thicken with two tablespoonfuls of butter and the same of flour.

Scotch Broth - For Class Work

One-half cup of broth, one-half tablespoonful of barley, two tablespoonfuls of tomato, one tablespoonful of carrot, turnip, and onion in equal parts, one-fourth teaspoonful of butter, one-fourth teaspoonful of flour, one-fourth tea-spoonful of parsley. Put together same as above.

Mixed Vegetable Soup - Home Rule

One-fourth cup of cooked lima beans, one-half cup of cooked sweet corn, one-fourth cup of cooked tomatoes, three cups of cold water. Cook all together five minutes after it begins to boil, strain, season to taste with salt and pepper, and serve.

Mixed Vegetable Soup - Class Rule

One tablespoonful of cooked lima beans, two table-spoonfuls of cooked sweet corn, one tablespoonful of cooked tomatoes, three-fourths of a cup of cold water. Put together as above.

Odds and Ends Soup- Home Rule

Two cups of stock (meat), one-half cup of corn (cooked), one-fourth cup of beans (cooked), one-fourth cup of tomatoes (cooked), one tablespoonful of sugar, one-half of a hard-boiled egg, chopped. Heat all together, season with salt and pepper, and serve.

Odds and Ends Soup - Class Rule

One-half cup of stock, two tablespoonfuls of corn, one tablespoonful of beans, one tablespoonful of tomatoes, one teaspoonful of sugar, one-half teaspoonful of egg.