For one-half peck of peas, if fresh, boil shells in two quarts of water one half hour. Strain off and put in half of the peas, boil one half hour; then put in the remainder. When tender take out one cup of the peas, and put the rest through a sieve or colander, then put back on the stove and add two ounces of butter with one tablespoonful of flour. Stir into it pepper and salt and one half pint of crea✪ Pea Soupin or rich milk. Serve with croutons or fried bread. Mrs. Atncy Fallon, Wayne, Pa. VEGETABLE SOUP. Earl}' in the morning wash a beef shank in several waters. Break the bone and put it in a large kettle of cold water. Let it boil steadily until an hour before dinner. Skim off the impurities of the meat as soon as they begin to rise. Before adding vegetables strain the stock; then put in equal quantities of the following: Potatoes, cabbage, tomatoes, grated corn ; also one onion, three carrots, one large turnip, a little pars- ley, thj'me and small piece of garlic if liked, one ver}^ small pepper pod, three tablespoonfuls of brown sugar, one teaspoonful of black pepper. Boil an hour and pour in thickening of milk and flour and sers'e. ASPARAGUS SOUP. Make a good strong stock of veal or beef, having about three quarts of stock to one bunch of asparagus. Boil until tender, strain and return to - SOUP. 71 the lire, adding another bunch of asparagus, chopped very fine, and boil twenty minutes. Mix a cup of milk with a tablespoonful of flour✪ Asparagus Soup; add to the soup. Let it come to a boil and serve. Season to taste with pepper and salt. OYSTER SOUP. Four dozen oysters. Half teaspoonful sa-lt. One teaspoonful black pepper. Piece butter size of a large egg. One pint fresh milk. One tablespoonful flour✪ Oyster Soup. Put in the liquor to boil ; when it comes to a boil add salt, pepper and butter, lastly the flour, after it has been made into a batter. Stir contin- ually. As soon as it begins to boil add yolk of an egg well beaten, then the milk. As soon as the mixture boils up well put in the oysters. Let them remain two minutes. Stir all the time or the milk will curdle. OYSTER SOUP. Pour one quart of cold water over one quart of oysters if solid ; if not solid, one pint of water ; drain through a colander into a soup kettle, and when it boils, skim, add pepper and then the 03'sters ; season with butter and salt ; then add one quart of rich new milk, brought to boiUng point in a tin pail set in a pot of boiling water; let boil up and serve at once. Or, instead of adding milk, place it boiling hot in tureen, pour the soup over it, then serve. — Mrs. W. H. Smithy Jr., Parkersburg, West Va. CHICKEN SOUP. Put on two gallons of water and a slice or two of bacon, with a fat hen. Let it boil until very tender. Remove the fowl, mincing all the white meat and a small portion of the dark. Yolks of two hard-boiled eggs, a tablespoonful of butter, pepper, salt and celery seed to taste. Mix these ino-redients into the meat and return to the liquor, at which time it should have boiled down to about two quarts. Stir all together, and as soon as it comes to a boil add one pint of milk and a teaspoonful of flour✪ Chicken Soup made into a batter. When it comes to a boil remove from the fire, as the milk is apt to curdle if allowed to boil too long. This is a very rich soup. '72 TWENTIETH CENTURY HOME COOK BOOK. CALF'S HEAD SOUP. ✪ Calf's Head Soup

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For one-half peck of peas, if fresh, boil shells in two quarts of water one half hour. Strain off and put in half of the peas, boil one half hour; then put in the remainder. When tender take out one cup of the peas, and put the rest through a sieve or colander, then put back on the stove and add two ounces of butter with one tablespoonful of flour. Stir into it pepper and salt and one half pint of creain or rich milk. Serve with croutons or fried bread. Mrs. Atncy Fallon, Wayne, Pa. VEGETABLE SOUP. Earl}' in the morning wash a beef shank in several waters. Break the bone and put it in a large kettle of cold water. Let it boil steadily until an hour before dinner. Skim off the impurities of the meat as soon as they begin to rise. Before adding vegetables strain the stock; then put in equal quantities of the following: Potatoes, cabbage, tomatoes, grated corn ; also one onion, three carrots, one large turnip, a little pars- ley, thj'me and small piece of garlic if liked, one ver}^ small pepper pod, three tablespoonfuls of brown sugar, one teaspoonful of black pepper. Boil an hour and pour in thickening of milk and flour and sers'e. ASPARAGUS SOUP. Make a good strong stock of veal or beef, having about three quarts of stock to one bunch of asparagus. Boil until tender, strain and return to - SOUP. 71 the lire, adding another bunch of asparagus, chopped very fine, and boil twenty minutes. Mix a cup of milk with a tablespoonful of flour; add to the soup. Let it come to a boil and serve. Season to taste with pepper and salt. OYSTER SOUP. Four dozen oysters. Half teaspoonful sa-lt. One teaspoonful black pepper. Piece butter size of a large egg. One pint fresh milk. One tablespoonful flour. Put in the liquor to boil ; when it comes to a boil add salt, pepper and butter, lastly the flour, after it has been made into a batter. Stir contin- ually. As soon as it begins to boil add yolk of an egg well beaten, then the milk. As soon as the mixture boils up well put in the oysters. Let them remain two minutes. Stir all the time or the milk will curdle. OYSTER SOUP. Pour one quart of cold water over one quart of oysters if solid ; if not solid, one pint of water ; drain through a colander into a soup kettle, and when it boils, skim, add pepper and then the 03'sters ; season with butter and salt ; then add one quart of rich new milk, brought to boiUng point in a tin pail set in a pot of boiling water; let boil up and serve at once. Or, instead of adding milk, place it boiling hot in tureen, pour the soup over it, then serve. — Mrs. W. H. Smithy Jr., Parkersburg, West Va. CHICKEN SOUP. Put on two gallons of water and a slice or two of bacon, with a fat hen. Let it boil until very tender. Remove the fowl, mincing all the white meat and a small portion of the dark. Yolks of two hard-boiled eggs, a tablespoonful of butter, pepper, salt and celery seed to taste. Mix these ino-redients into the meat and return to the liquor, at which time it should have boiled down to about two quarts. Stir all together, and as soon as it comes to a boil add one pint of milk and a teaspoonful of flour made into a batter. When it comes to a boil remove from the fire, as the milk is apt to curdle if allowed to boil too long. This is a very rich soup. '72 TWENTIETH CENTURY HOME COOK BOOK. CALF'S HEAD SOUP.

Twentieth century home cook book