Lemon Soup

Make a strong hot lemonade. Thicken it slightly with corn-starch or arrowroot and serve cold with a bit of preserved ginger or a cherry in each glass.

Turkish Soup

Butter, 2 tablespoons. Canned tomatoes, 1 cup.

Rice, 1/2 cup.

Hot water, 1 1/2 pints.

Salt and pepper.

Brown the butter in a frying pan and add tomatoes. Cook for 10 minutes and add raw rice. Fry this for 6 minutes then pour in very gradually, a few drops at a time, the water. Cook until rice is soft. Season to taste.

From a Turkish restaurant in New York. Bay State.

Cream Of Corn Soup

Corn, 1 can. Milk, 1 quart.

Salt, 2 teaspoons. Flour, 3 tablespoons.

Butter, 3 tablespoons.

Turn corn into a saucepan, add a little water and cook gently for a few minutes. Prepare a white sauce of the butter, flour, milk and salt, and add corn to this. Cook together for a few minutes and serve at once.

Onion Puree

Onion pulp, 2 cups. Butter, 2 1/2 tablespoons.

Flour, 2 tablespoons. Milk, 1/2 cup.

Salt and cayenne.

Peel onions and boil in 2 waters till very soft. Drain well and put through a puree sieve, then measure. Melt butter and stir in Hour till well blended. Pour on the milk gradually while stirring constantly. Bring to a boil and add onion puree. Bring to a boil, season and serve.

Cream Of Banana Soup

Milk, 2 cups.

Rice stock, 2 cups.

Butter, 1 tablespoon.

Flour, 1 tablespoon. Salt, 1 teaspoon. Nutmeg, 1/4 teaspoon.

Bananas, :3.

Bring milk and rice stock to a boil, add the butter and flour, which have been rubbed together till smooth. Boil 5 minutes, add the salt, nutmeg and the bananas, which have been skinned, scraped and mashed through a sieve. Boil 5 minutes and serve with croutons.

Cream Of Lettuce Soup

Lettuce, 1 large head. Butter, 2 tablespoons. Tarragon vinegar, 1/2 teaspoon. Sugar, 1/2 teaspoon. Salt, 1 teaspoon.

Pepper, 1 shake. Egg yolks, 2. Cream, 1/2 cup. Flour, 2 tablespoons. Stock, 5 cups.

Chop lettuce and saute in the butter with the sugar and vinegar, add flour and when blended add stock gradually. When lettuce is tender add egg yolks diluted with cream. Let thicken while boiling.

B. C, Braintree.

Peanut Cream Soup

Water, 1 pint.

Milk, 1 pint.

Peanut butter, 1 tablespoon.

Warm water, 2 tablespoons.

Chopped celery, 1/2 cup. Barley or rice, 1/2 cup. Salt and pepper Flour, 1 tablespoon.

Butter, 1 tablespoon.

Boil milk and water together, add peanut butter dissolved in the warm water, then add celery, rice and seasoning. Thicken with the flour and butter mixed together, and serve piping hot with croutons.

Chinese Almond Soup

Soup stock, 3 1/2 pints. Onion, 1.

Chopped parsley, 1 teaspoon. Salt and pepper.

Raw rice, 3 ounces. Butter, 1/2 tablespoon. Almonds, 3 ounces. Milk, 2 cups.

To the soup stock add the onion, chopped, parsley and season-ing. Bring to a boil and add rice, well washed, and butter. Boil for 35 minutes. Scald the almonds in boiling water, drain, peel and chop almost to a powder. Place in a saucepan with milk and boil for 10 minutes, stirring well. Strain through a cheese cloth into the soup. Mix well, boil for 10 minutes and serve piping hot.

Bean Soup

White beans, 1 cup. Water, 1 quart. Butter, 2 tablespoons.

Salt, 1 1/2 teaspoons. Flour, 1 tablespoon. Onion salt, 1 teaspoon.

Soak beans in cold water over night, cook slowly for 4 or 5 hours or until beans are tender. Put through a colander. Rub but-ter-, flour and salt together, pour a little of the hot liquid over this and turn it into the remainder of the bean liquid. Add seasoning and sufficient water to make 1 quart. Cook 10 minutes.

Orange Soup

Oranges, 8. Water, 1 quart. Salt and cayenne.

Soda, a pinch. Butter, 1 tablespoon. Flour, 1 tablespoon.

Cream, 1/2 pint.

Pare the oranges and cut in pieces. Boil for 1 hour in the water, then strain. To the juice, add salt and pepper, bring to a boil and as it boils up add soda and thicken with butter and flour rubbed together to a cream. Remove from fire and add hot cream. Serve with croutons.

Kitchen Bouquet

Parsley stalks, 4. Celery, 1 branch.

Bay leaf, 1. Thyme, 1 sprig.

Cloves, 2.

Wrap parsley about the other herbs and tie tightly with a string. Used in various recipes. Cookie, Brighton.

Essence Of Celery

Celery seed, 1/2 ounce.

Brandy, 1/4 pint.

Soak the celery seed in the brandy for 2 weeks. A few drops of this will flavor a soup or broth as deliciously as fresh celery.

A. W., Medford.