Farm and home cook book and housekeeper's assistant

To 1 1,2 cups cold baked beans, add 4 cups boiling water, 1 small onion cut fine, and scant ^ teasp celery salt. Cook about 20 minutes, then rub through a sieve and add ^ cup tomato catsup with salt to taste. Melt and blend 1 tablesp butter with one tablesp flour, and stir this into boiling soup. Serve with toasted cubes of bread. — [Mrs. H. A. D., Mass. Cream of Corn Soup Take 1 doz ears tender green corn, slit each row of kernels through the middle with a sharp knife, then with the back of the knife scrape out the pulp, being careful not to get any of the hull with it. Add 1 pt water to the corn and boil about 15 minutes, then add 1 pt scalded milk with 1 teasp flour mixed to a thin paste with a little cold water, and season with salt, pepper and butter. Two minutes before serving, add the beaten yolks of 1 or 2 eggs. — [L. A. K., 111. Green Com 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. Cabbage Soup Chop fine ^/^ head tender white cabbage and let boil % 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, l^ cup cream, butter size of an egg, and pepper and salt to taste. Serve with crisp crackers. — [Mrs. F. F. R., Vt. Cream of Onion Soup Put 3 tablesp butter in a frying pan and slice in 6 onions. Stir well until they begin to cook, then cover and set on the back of the range where they will simmer for V2 hour, being careful not to burn. Then add 1 tablesp flour to the onions, stir CREAM OP VEGETABLE SOUPS 135 constantly for about 2 or 3 minutes, and then turn in 1 qt scalded milk and boil 15 minutes, after which strain through a sieve, return to the fire, add 1 cup cream, salt and pepper to taste, and the beaten yolk of 1 egg. Boil 3 minutes longer, and serve at once. If you have no cream, use 1 tablesp butter instead.— [N. P., N. H. Cream of Carrot Soup Boil 1 pt of carrots until tender and then rub through a sieve. Put 1 tablesp butter in a sauce pan with 1 tablesp flour and stir until smooth, then add 1 qt hot chicken broth or milk. Let boil 5 minutes, then add the strained carrots, and season with pepper and salt. Just before serving, add 1 pt rich milk and the well-beaten yolks of 2 eggs, with a little chopped parsley.— [Miss R. F., Ct. 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. Cream of Celery Soup