Cream Of Corn Soup

Three pints sweet milk, 4 ears green corn,' scraped from cob, first splitting each row of grains, or, 1 can of tender corn passed through meat grinder, 1 tablespoonful butter, 2 of flour, salt and pepper to taste. Cook corn thoroughly alone. Bring milk to boil, mix butter and flour well, stir into corn and pour all into the milk. Let boil one minute.

- Mrs. L. B. Shook.

Economical Soup

Cut into small pieces 3 good sized potatoes, 1 large onion, 1 head celery, 4 tomatoes. 1 sweet pepper. Cover with a quart of salted water and boil until well done, then add a pint of milk and a lump of butter.

- Mrs. C. H. Lee.

Bouillon

Seven quarts cold water, 4 pounds of beef and a knuckle of veal. Cut 2 pounds of the beef into small pieces and fry brown with one onion. 8 whole cloves, 1 tablespoon salt, 1 carrot, 1 turnip, several pieces of celery, 1 cup of tomatoes, sprig of parsley, 1 bay leaf, 7 whole pepper corns, and juice of 1 lemon. Cook slowly for 7 hours. Clear it when cold. - R. H.

Soup

1 cup canned corn, 1 cup tomatoes, 2 cups stock, 2 sliced onions, 1 ½ tablespoons butter, 1 tablespoon flour. Simmer corn and tomatoes 20 minutes, then strain. Blend the flour and butter before putting into liquid. Use stock made from beef and veal. - Mrs. Hazzard.

Mock Bisque Soup

2 cups milk, 3 tablespoons butter, 3 tablespoons flour, 2 cups tomato juice, pepper to taste, ¼ teaspoon baking soda, ½ teaspoon salt. Make white sauce of milk, flour, salt and pepper. Mix tomato and soda. Let the mixture stand 5 minutes, add to white sauce, heat and serve immediately.

- Fannie Granville.

Bisque Soup

1/2 can tomatoes, 2 tablespoons rice, 1 onion, 1 tablespoon chopped celery. Cook one hour in double boiler. After it is cooked add a tiny bit of soda. Strain or rub through a colander, then add 1 quart of milk, salt and pepper to taste-then heat. Will serve twelve persons.

- Mrs. Geo. R. Stewart.

Cream Tomato Soup

Place over the fire a quart of peeled tomatoes, stew them soft with a pinch of soda. Strain it so that no seeds remain, set it over the fire again, add a quart of hot boiled milk, seasons with salt, pepper and a piece of butler the size of an egg. Add 3 tablespoonfuls of rolled crackers and serve hot Canned tomatoes may be used in place of fresh ones.

- Mrs. J. C. Wright.

Tomato Soup

Put 1 quart of new milk in a double boiler, adding salt to taste. Also one tablespoonful of instantaneous tapioca or corn.-starch. Boil four large tomatoes until soft, then strain through a wire sieve, adding ½ teaspoon of soda, then put tomatoes, into the milk. - Mrs. J. J. Ayers.

German Noodles

Take 2 eggs, beat the white and yolk together. Add 1 tablespoonful of water. Salt to taste. Put the beaten eggs into a deep dish. Gradually add flour to thicken. When mixed without sticking, put on a floured board and work in enough flour to make stiff. Divide it into lumps the size of an egg and roll out very thin. Lay aside on a cloth and let partly dry. Then roll together and with a sharp knife cut in very fine strips. Shake them well apart to avoid lumps-when cooking. - Mrs. Oscar.