32. Tomato Bisque

2 cups strained tomato, 1 cup water, 1 cup bean broth or potato water, 2 teaspoons peanut butter, rubbed smooth in water, salt.

Put all together and cook well. Salt to taste. Number of servings, 4.

Calories in Recipe if made with bean broth:

Calories in Recipe if made with potato water:

33. Corn Chowder

1 medium onion, 1/4 teaspoon celery salt, 1 pint bean broth, 3 hard boiled eggs diced, three potatoes diced, 1 pint potato water, 1 cup canned corn, 1 cup strained tomato. Salt to taste, pinch of sage. Add diced potatoes and grated onion to the bean broth and tomato. Cook until potatoes are tender, add rest of ingredients and milk to make 2 quarts. Thicken the milk slightly before adding. Number of servings, 8.

34. Vegex Broth

(Vegex is a vegetable extract obtainable at large grocery houses).

1 teaspoon Vegex, 1 cup boiling water, mix thoroughly. Serve. Vegex may be added in this proportion to other soups and to gravies and gives a very meaty flavor.

35. Savora

A vegetable extract put out by the Battle Creek Health Food Co., Battle Creek, Michigan, may be used as in recipe 34.