How To Make Clam Chowder

Cut three slices of bacon in small pieces and fry. Remove the bacon and fry one onion in the grease. Add one cup of raw potato cubes, the liquor and one cup of chopped clams. Cook this until the potatoes are done. Add two cups of thin white sauce and one-half cup of cream. Season to taste. Add the bacon. Serve.

How To Make Cheese Onion Soup

3 tablespoons butter

3 tablespoons flour

1 cup milk

1/4 teaspoon salt

1/2 cup strong grated cheese

white pepper and cayenne

Make a white sauce by melting the butter, adding flour and seasonings and then the cold milk and onion stock (made from boiling four large onions until tender and then pressed through the sieve). Stir frequently until thickens. When ready to serve, add the grated cheese and stir until it has melted. A good soup to serve when a very light lunch is prepared otherwise.

How To Make Emergency Cream Of Tomato

1 cup of thin cream or 1 cup condensed milk diluted one-third

3 tablespoons catsup

Heat the cream or the diluted milk to the boiling point. Add the catsup. Serve at once.

This is just enough for one service. Increase it proportionately according to the desired number of services. The catsup seasons the soup perfectly and kills the flavor of condensed milk. A splendid help in an emergency.

How To Make Vegetable Stock Soup

The bones from a beef or veal roast or a 4-lb. soup bone

1/2 cup diced carrots

2 onions

1/4 head cabbage chopped verv fine

1 cup celery chopped fine

1/2 cup fresh green corn or canned corn

1/2 tablespoon chopped parsley

5 tablespoons butter

Salt and pepper

Boil the bones for three or four hours. Cool. Remove all fat from the strained liquid. Add the carrots, cabbage, celery and corn to the soup stock and cook until the vegetables are tender. Fry the onions in the butter and when thoroughly browned add to the soup. Add the chopped parsley, salt and pepper and serve. Tomato or one-fourth cup of catsup may be added to this if tomato flavor is desired.