Rolled Oats Soup

Chopped onion, 1.

Celery salt.

Left-over porridge, 1 cup.

Milk, 2 cups.

Butter, 1 tablespoonful.

Bay leaf.

Water 2 cups.

Salt, 1 teaspoonful.

Into a saucepan put the chopped onion and butter; cook carefully, without browning the butter, until the onion is perfectly soft; then add celery salt, bay leaf, and porridge; stir for a moment, then add water and milk; bring to a boil and strain; add salt, reheat, and serve.

Family Favorite

Soup stock, 4 cups.

Sliced okra, 1 pod.

Salt.

Stewed tomatoes, ½ cup.

Water, 1 cup.

Mix all together and boil one hour; strain, reheat, and serve.

Nut Meat Broth

Water, 4 cups. Almond meal, 1 cup.

Gluten meal or browned flour, 2 tablespoonfuls. Salt. Let all boil together thoroughly, and serve.

Pea Soup With Vegetable Stock

Scotch peas, 1 cup. Vegetable soup stock, 4 cups. Mint, ¼ teaspoonful. Salt.

Cook peas till soft and put through a fine colander to remove the hulls. Add soup stock and mint, reheat, salt, and serve.

A cup of cream is a great improvement to this soup.

Savory Potato; Soup

Vegetable soup stock, 4 cups.

Potatoes, medium size, 2 or 3.

Mint, 1/3 teaspoonful.

Chopped onion, 1.

Salt, 1 teaspoonful.

Marjoram, ¼ teaspoonful. Cook the potatoes and onion till soft. Put through a colander, add the soup stock, mint, marjoram, and salt, which have been simmered together half an hour. Heat well, and serve.

Celery And Tomato Soup

Celery heart, 1. Soup stock, 2 cups. Celery salt. Tomato, 2 cups. Salt.

Chop celery rather fine, and cook in a little water till tender; add the tomato, salt, and soup stock; heat well, and serve.

Nut And Cream Of Corn Soup

Sweet corn rubbed fine, 1 quart can. Vegetable soup stock, 4 cups. Salt, 1 heaping tablespoonful.

Bring to a boil, rub through a colander, reheat, and serve.

Artichoke Soup

Artichokes, 6.

Onions, small, 2.

Sage, ¼ teaspoonful.

Lemon juice, 1 tablespoonful.

Salt.

Water, 2 quarts.

Protose, 1/8 pound.

Bay leaf.

Browned flour, 1 tablespoonful.

Select prime, green, globe artichokes before they have developed; cut off the stems, trim off the hard leaves round the bottom, and cut off the upper quarter of the artichoke leaves. Put the water in soup kettle; add the artichoke, onions, and protose.

Let simmer gently for two hours, then add sage, bay leaf, and lemon juice. Thicken with browned flour. Let all boil together a few minutes, then press through a colander, salt, reheat, and serve.

Onion, 1. Slice into heated saucepan with

Savory or green herbs, 1 pinch. Butter, 1 tablespoonful.

Let brown two or three minutes, then add

Nut butter, I tablespoonful.

Brown a little longer, then add

Stewed tomatoes, 1 cup. Hot water, 3 cups.

Let all boil together and thicken with gluten; salt, strain, and serve.

Malted nuts, ½ cup.

Browned flour, 1 tablespoonful.

Flour, 1 tablespoonful.

Mix, and dissolve in a little milk, then add

Milk, 3 cups and heat to boiling point, stirring often to prevent scorching; set back far enough to keep from boiling, then whip into the broth

Eggs well beaten, 4. Salt, and serve.