ing water stir two tablespoonfuls of Cocoanut Cream and three heaping tablespoonfuls of Potato Meal✪ Potato Meal Puree which has previously been braided with enough cold water (about three fourths of a pint will be needed) so that it will pour readily. If liked, the Meal may be braided with thin, strained stewed tomato instead of water. Savory Potato Meal Puree. — Prepare the same as in the preceding, having first steeped in the water for three minutes three stalks of celery cut in one-inch pieces, or one small onion, or if preferred, one half as much of both. Remove the pieces of onion with the fork before stirring in the Meal. *Protose Soup. — *4 pound mashed Protose, 1 can tomatoes, 1 large onion, 2 or 3 stalks celery or a little celery salt, and 1 quart water✪ Protose Soup. Cook all together about two hours, and strain through a colander before serving. The addition of a little flour thickening makes the soup smoother. Soups 1 8 1 * Vegetable Oyster Soup. — 8 bunches vegetable oysters (7 or 8 in a bunch), 1 cup sweet corn, and pound Nuttolene.✪ Vegetable Oyster Soup Cook the oysters until tender, and press them through a colander. Rub the corn through the colander and the Nuttolene through a fine sieve. Mix the corn and Nuttolene together, and add the oysters; add the liquor in which the oysters were cooked, with sufficient water to make it of the con- sistency of soup, not porridge. Salt to taste. Heat from half an hour to an hour. This makes about five quarts of soup. Vegetable Oyster Soup, No. 2. — Cook the veg- etable oysters in boiling water until tender, after having washed, and scraped, and sliced them. When nearly done, season with salt, and allow them to cook until the water .is nearly gone. Drain, and press through a fine sieve. Thin to the proper con- sistency with Nut Cream. If desired, one bunch of the oysters, sliced and cooked until tender, one quart of milk, and one cup of cream✪ Vegetable Oyster Soup, No. 2, may be used instead, and the soup served with hot toasted Corn Flakes or Granose Flakes, as preferred. *Vegetable Soup. — Put equal quantities of the following vegetables on to cook, according to the length of time it requires for each : Cabbage, Lima 1 82 Healthful Cookery beans, new potatoes, fresh corn from the cob, and tomatoes. Season with salt, and add a little cream made from Peanut Butter✪ Vegetable Soup. Strain before serving. Cream Tomato Soup. — 2 cups strained tomato, J4 cup cream, 1 tablespoonful flour✪ Cream Tomato Soup. Heat the tomato, and add the flour rubbed smooth in a little cold water. Have ready half a cup of cocoanut or dairy cream (hot), add to the tomato, then salt, and serve at once. *Fruit Soup. — I cup strawberry juice (or cur- rant), ]/z cup pineapple juice (or pear juice), 1 tablespoonful sago, 1 tablespoonful sugar, 1 table- spoonful lemon juice✪ Fruit Soup. Cook until sago is transparent, serve with crou- tons. *Cream of Pea Soup. — To the contents of one can of peas pressed through a colander, add one and one-half pints of rich milk, salt to taste, and add a pinch of thyme✪ Cream of Pea Soup. Soups with Nut Soup Stock ✪ Nut Soup

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ing water stir two tablespoonfuls of Cocoanut Cream and three heaping tablespoonfuls of Potato Meal which has previously been mixed with enough cold water (about three fourths of a pint will be needed) so that it will pour readily. If liked, the Meal may be braided with thin, strained stewed tomato instead of water. Savory Potato Meal Puree. — Prepare the same as in the preceding, having first steeped in the water for three minutes three stalks of celery cut in one-inch pieces, or one small onion, or if preferred, one half as much of both. Remove the pieces of onion or celery with the fork before stirring in the Meal. *Protose Soup. — *4 pound mashed Protose, 1 can tomatoes, 1 large onion, 2 or 3 stalks celery or a little celery salt, and 1 quart water. Cook all together about two hours, and strain through a colander before serving. The addition of a little flour thickening makes the soup smoother. Soups 1 8 1 * Vegetable Oyster Soup. — 8 bunches vegetable oysters (7 or 8 in a bunch), 1 cup sweet corn, and pound Nuttolene. Cook the oysters until tender, and press them through a colander. Rub the corn through the colander and the Nuttolene through a fine sieve. Mix the corn and Nuttolene together, and add the oysters; add the liquor in which the oysters were cooked, with sufficient water to make it of the consistency of soup, not porridge. Salt to taste. Heat from half an hour to an hour. This makes about five quarts of soup. Vegetable Oyster Soup, No. 2. — Cook the vegetable oysters in boiling water until tender, after having washed, and scraped, and sliced them. When nearly done, season with salt, and allow them to cook until the water .is nearly gone. Drain, and press through a fine sieve. Thin to the proper consistency with Nut Cream. If desired, one bunch of the oysters, sliced and cooked until tender, one quart of milk, and one cup of cream, may be used instead, and the soup served with hot toasted Corn Flakes or Granose Flakes, as preferred. *Vegetable Soup. — Put equal quantities of the following vegetables on to cook, according to the length of time it requires for each : Cabbage, Lima 1 82 Healthful Cookery beans, new potatoes, fresh corn from the cob, and tomatoes. Season with salt, and add a little cream made from Peanut Butter. Strain before serving. Cream Tomato Soup. — 2 cups strained tomato, J4 cup cream, 1 tablespoonful flour. Heat the tomato, and add the flour rubbed smooth in a little cold water. Have ready half a cup of cocoanut or dairy cream (hot), add to the tomato, then salt, and serve at once. *Fruit Soup. — I cup strawberry juice (or currant), ]/z cup pineapple juice (or pear juice), 1 tablespoonful sago, 1 tablespoonful sugar, 1 tablespoonful lemon juice. Cook until sago is transparent, serve with croutons. *Cream of Pea Soup. — To the contents of one can of peas pressed through a colander, add one and one-half pints of rich milk, salt to taste, and add a pinch of thyme. Soups with Nut Soup Stock

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Potato Meal PureeSavory Potato Meal PureeProtose SoupVegetable Oyster SoupVegetable Oyster Soup, No. 2Vegetable SoupCream Tomato SoupCream Tomato SoupFruit SoupNut and Lemon Juice BrothCream of Pea SoupNut Soup

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