Soup is thought to be an expensive luxury by some people, but it is really a means of economy; for a tempting and nutritious soup can be made of the cheapest materials, including remnants of food that cannot be used in any other way.

Barley is very nourishing and can be used instead of flour to thicken any soup. Directions: Wash barley and soak overnight. Next day add water to the barley and boil it for three or four hours. Then press it through a sieve and add it to the soup. This thickening can be used in any cream soup in place of flour.

Cream Of Potato Soup

1 qt. milk or milk and water 1 1/2 cups potatoes mashed

2 tablespoons butter or butter substitute

1 1/2 tablespoons flour 1 teaspoon salt Few grains pepper 1 sliced onion

1 bay leaf

Put the onion and bay leaf into the milk and heat to the scalding point. Remove the onion and bay leaf and add the mashed potatoes. Stir until smooth; then add the flour and butter or butter substitute rubbed together. Cook until it thickens slightly. Add seasoning and sprinkle over with finely chopped parsley.

Cream Of Pea Soup

1 can peas

2 teaspoons sugar 1 pint water

1 pint milk

1 slice onion

2 tablespoons butter or drippings 2 tablespoons flour

1 teaspoon salt

1/8 teaspoon pepper

Drain peas from their liquor, add sugar and cold water and simmer twenty minutes. Rub through a sieve, reheat and thicken with butter or drippings and flour cooked together. Scald milk with onion, remove onion and add milk to pea mixture. Left-over peas can be used in place of canned peas.

Cream Of Tomato Soup

Small can of tomatoes or canned tomato pulp

2 tablespoons butter or drippings

2 tablespoons flour

1 quart milk

1 slice onion

1 slice green pepper

Salt and pepper to taste

Few grains cayenne

1/4 teaspoon of bicarbonate of soda

Put tomatoes, onion and green pepper into a saucepan and cook slowly for about ten minutes; then put through a strainer. Rub flour and butter or drippings together until smooth. Add this to the milk and stir over moderate fire until it thickens slightly. Add soda to the tomato juice and pour the milk into the tomato juice. Do not combine tomato and milk until ready to serve.

Cream Of Cauliflower Soup

4 cups hot stock or water

1 cauliflower

2 tablespoons butter or drippings 1 slice onion

1 stalk celery cut in inch pieces, or 1/2 teaspoon celery salt

1/2 bay leaf 1/4 cup flour 2 cups milk Salt Pepper

Soak cauliflower, head down, one hour in enough cold water to cover; cook in boiling salted water twenty minutes. Reserve one - half flowerets, and rub remaining cauliflower through sieve. Cook onion, celery, and bay leaf in butter or drippings five minutes. Remove bay leaf, then add flour and stir into hot stock or water; add cauliflower and milk. Season with salt and pepper; then strain, add flowerets, and reheat.