Meat substitutes

One pint of canned or fresh tomatoes, cut in small pieces; one quart miik; one-third cup butter; one tablespoonful flour; one teaspoonful salt; half saltspoonful white pepper ; dash of red pepper. Stew the tomatoes until soft enough to strain, if they are very acid adding a half saltspoonful of soda before straining. Heat the milk and add to it gradually a tablespoonful each of butter and flour rubbed together. Season the strained tomatoes and add to it the thickened milk and the rest of the butter, a small portion at a time, stir steadily till the mixture boils up once and serve immediately. All or part cream may be used instead of the milk, in which case use less butter in proportion. Relax body and mind, permit your soul to lean against the shoulder of the Infinite a few moments — and then to the feast. Q Corn Chowder The kernels from twelve ears of corn ; two onions ; four tablespoonfuls butter ; four pilot biscuits ; six potatoes ; one cupful milk; tablespoonful flour; salt and pepper to taste ; one tablespoonful minced parsley ; one quart water. Cut the kernels from the ears of corn. Peel and mince the onions and fry in a deep saucepan in three tablespoonfuls of the butter, add the corn, the pilot biscuit broken in small pieces ; the potatoes parboiled and sliced, and the seasoning. . Cover with a quart of boiling water and cook gently for three-quarters of an hour. Heat the milk to boiling and thicken with butter and flour rubbed together and added gradually. Add to chowder and turn at once into a hot tureen. Q Cream oF Corn Soup Six or seven ears of sweet corn, choosing ears that are a little old for table purposes ; one pint water ; one pint milk or cream ; one teaspoonful salt ; half saltspoonful white pepper ; one teaspoonful sugar ; one tablespoonful flour ; one tablespoonful butter. Score down the rows of kernels with a sharp knife and then scrape out the pulp with the back of the knife until there is enough to make a pint. Add this to the pint of water, which should be boiling, and cook fifteen minutes. Add the salt, pepper and sugar. Heat the milk in a separate vessel and add to the pulp. Rub butter and flour together, thin it with a little of the mixture, added gradually ; then turn it into the soup, cook five minutes more and serve. It is the exquisite quality of a dinner that pleases us, not the multiplicity of dishes. Q Cream of Vegetable Soup Three potatoes carefully peeled ; three small carrots ; one turnip ; three onions ; four large stalks of celery ; three stalks of parsley. Chop all to the size of small dice. Cover with two quarts of water and season with salt and pepper. Rice may be added if desired. Just before removing from the fire add a half'pint of cream. (J This soup is to be used without straining, but if you wish a strained soup the vegetables may be sliced and covered with a pint more water and allowed to simmer for three hours, removing any scum that may arise; then strained and put over the fire again, the cream added, and in two minutes removed and served. Q Other Cream Soups