Tomato Broth

1 qt. stewed tomato salt

1 onion, sliced 1 pt. water

1 bay leaf

Simmer all together about 20 m., strain and add water for 1 1/2 qt. of broth. Use plenty of salt. This broth may be cleared the same as bouillon, leaving 1 qt. only. 3 or 4 teaspoons of browned flour may be used

Legume Broths

Cook beans, lentils or whole green peas, until the water looks rich, but not until the skins begin to break. Strain, making 1 pt. of broth from each pint of legumes. (The legumes remaining may be used for stews and soups). Add salt, heat and serve. These broths are very satisfying. They may be varied by adding different flavorings to legumes while cooking or to broths after straining. Tomato, celery, onion with or without browned flour, or thyme are suitable. Brown beans with onion have quite a different flavor from white beans with onion.

Cereal Bouillon

2 1/2 pts. nice fresh bran pressed down. 2 1/2 qts. boiling water Simmer together 2 hours or more; strain, add

1 pint strained tomato

1 bunch celery stalks, crushed

1 large onion, sliced 1/4 teaspn. powdered mint in a muslin bag

Simmer together 1/2 - 1 hour, strain, salt to taste, heat, serve. This should make 2 1/2 qts. of soup. Other flavorings may be used.

In using the bran put up in packages, sift it and use only the coarse part.