Cabbage Soup

Chop fine 1/2 head tender white cabbage and let boil 1/2 hour in 1 pt water, by which time the water will be nearly cooked away. Drain out the remaining water, then add 1 pt boiling milk, 1/2 cup cream, butter size of an egg, and pepper and salt to taste. Serve with crisp crackers.-[Mrs. F. F. R., Vt.

Asparagus Soup

Boil a good sized bunch of asparagus, trimmed and cut in small pieces in water enough to cover and when tender, mash through a sieve. Add to the water in which asparagus was cooked, 1 cup milk, a lump of butter and salt to taste. Then add the strained asparagus, let all come to a boil, and thicken with 1 teasp cornstarch mixed with a little cold water.-[Mrs. C. B., Pa.

Green Corn Soup

To clear chicken or beef broth add corn cut from six ears, I beaten egg, a pinch of salt, and a little flour mixed with a little water. Boil about 5 or 10 minutes. It is best not to add the egg until just before serving, as 1 or 2 minutes' boiling is sufficient for the egg.- [Mrs. D. M. W., 111.

Ham and Vegetable Soup

After all the good meat has been sliced off the ham, put the bone on to boil in plenty of water, and when the meat which adheres to it begins to get tender, add 3 or 4 small carrots cut fine, 1/2 head tender cabbage, cut fine, and a few potatoes, sliced. Cook until the vegetables are tender.-[Mrs. A. P. Neb.

Five Minute Soup

Cut some stale slices of bread into small dice. Heat some butter in a frying pan, and when hot fry the diced bread in this, and when nicely browned add hot milk according to the quantity of bread. Season with pepper and salt and serve as soon as it has boiled up once. This soup can be prepared in 5 minutes-hence the name.-[I. A. G., N. Y.

Salsify or Mock Oyster Soup

Wash and slice thin, enough salsify to make 1 pt and boil in 3 pts water 20 minutes, then add 1 qt scalded milk, 2 tablesp butter blended with 1 tablesp flour and pepper and salt to taste. Serve with oyster crackers.-[Mrs. W. G. McH., Kan.

Rivel Milk Soup

Put on to boil 1 qt or more of milk, with a little water. Prepare egg rivels by taking some flour, a pinch of salt and 1 egg, and stirring them together until the mass forms into little "rivels." Add these to the boiling milk, salt to taste, and let boil until the rivels are done.- [Mrs. L. M., O.

Veal Soup

Boil a veal bone about 3 hours, with potatoes, celery, onions and any other vegtable desired, but nothing acid, like tomatoes. When the vegetables are tender, strain the soup and let it come to a boil, and when ready to serve, add 1 pt milk and 2 well-beaten eggs.- [A. H. B., Mich.

Mutton Soup with Tapioca

Put about 3 lbs mutton with as much bone in 4 qts of water, and let simmer at least 5 hours. Then strain and cool, remove layer of fat, and return broth to the fire. Add 1 onion, 2 small carrots, 1 small turnip and 2 stalks celery, all cut fine, and boil until vegetables are very tender. Have ready 4 tablesp tapioca soaked in cold water, stir this gradually into the soup, and boil 10 minutes longer.-[M. W. W., O.

Croutons for Soup

Trim slices of stale bread, cut into small cubes about 1/2 inch square, and brown in a moderate oven, or fry brown in hot butter. Especially nice to serve with chicken broth, bean soup or split pea soup.-[Miss E. I. B., Cal.