Artichoke Soup

1 can artichokes 3 cups cold -water.

2 tablespoons butter 2 tablespoons flour.

2 cups scalded milk l egg.

1 teaspoon salt.

1 slice onion.

Few grains cayenne.

Cook artichokes and onion in water till tender. Drain, press through sieve, and return to water. Melt butter; add flour and scalded milk. Cook until mixture thickens. Combine mixtures, add seasonings, and just before serving pour on to beaten egg.

Bean Soup

1 cup Lima beans 4 cups cold water.

2 tablespoons chopped onion 1 sprig parsley.

1 stalk celery.

2 tablespoons carrot.

4 tablespoons butter.

2 tablespoons flour.

3 cups milk salt and cayenne.

1 teaspoon Worcestershire sauce ½ teaspoon pepper.

Soak beans over night. Cook beans, onion, parsley, celery and carrot in cold water; when tender rub through a sieve. Melt butter; add flour, milk and seasonings; cook five minutes. Combine mixtures and serve.

One cup stewed tomatoes added to this soup makes a pleasant variation.

Kidney Bean Soup

Use receipt for Bean Soup, substituting kidney beans for Lima beans and adding one tablespoon vinegar.

Baked Bean Soup

2 cups baked beans 2 tablespoons onion 2 cups tomatoes 2 cups water.

4 tablespoons butter.

2 tablespoons flour.

Salt, pepper and celery salt.

2 tablespoons chopped pickle.

Cook beans in water ten minutes; press through a sieve. Cook onion in butter five minutes; add flour and seasonings. When well blended, add tomato, cook five minutes, strain, add bean mixture, reheat, and serve with chopped pickles.

If beans are very sweet, it may be necessary to add one to two tablespoons of lemon juice or vinegar.

Cabbage Soup

1 small cabbage.

2 cups water.

2 cups milk.

3 slices onion.

4 tablespoons butter 1 teaspoon salt ⅛ teaspoon pepper few grains cayenne.

2 tablespoons flour.

Chop cabbage, add water, and cook until tender; press through a sieve. Melt butter, add chopped onion, cook slowly five minutes, add flour, scalded milk, cabbage mixture; cook five minutes. Add seasonings, strain and serve.

Carrot Soup

Carrots.

2 slices onion.

Sprig parsley.

¼ cup rice.

4 tablespoons butter.

1½ teaspoons salt few grains cayenne 2 cups water 2 cups scalded milk 2 tablespoons flour.

Chop enough carrots to make two cups. Cook in water until tender. Press through sieve, reserving liquor. Cook rice in milk in double boiler. Cook onion in butter; add flour and seasonings. Mix carrot mixture with rice and milk and pour on to butter and flour; bring to the boiling point, strain and serve. Garnish with chopped parsley. If this soup seems too thick, thin with cream or milk.

Cauliflower Soup

1 medium-sized cauliflower 4 cups cold water.

4 tablespoons butter 4 tablespoons flour.

2 tablespoons grated cheese.

2 cups scalded milk 2 teaspoons salt 2 slices onion 1 egg yolk few grains cayenne.

Cook cauliflower in cold water until tender; drain, press through a sieve, add scalded milk. Cook onion in butter, add flour; when well blended, add cauliflower mixture, seasonings; cook five minutes, strain, add yolk of egg slightly beaten, and cheese.