The Monmouth Baptist ladies' cook book

a quart of milk. When boiling add one heaping tablespoon of flour and two tablespoons of butter, rubbed together ; salt and pepper to taste. Part milk and part cream improves it. GREEN CORN SOUP. Mrs. E. C. Cady. Cut kernels from and scrape ten ears of corn. Boil twenty minutes in two quarts of water, with one onion cut fine. Ten minutes before serving add two tablespoons of butter, salt and pepper and dumplings made by cutting one egg into flour till stiff like rice, and last chopped parsley. CORN CHOWDER. Mrs. J. W. Sipher. Fry two medium sized onions in butter five minutes. Add eight potatoes sliced thin. Cover with water and cook slowly one-half hour, then add corn from eiglit ears or one can of corn. Cook another half hour. Season with pepper and salt and one quart of rich milk and bring to a boil and add two tablespoons butter rubbed smooth with one of flour. CUCUMBER SOUP. Simmer in one pint of water four sliced cucumbers and two sliced onions until very soft, and then press through a sieve. To this add one pint of scalded milk, a thickening of one tablespoonful of butter and two of flour, a seasoning of salt and pepper and simmer slowly for ten minutes. CREOLE SOUP. Remove the seeds from a green pepper and chop it fine. Take three tablespoonfuls of chopped onion, and cook slowly in two tablespoonfuls of butter until the onion changes color. Add three tablespoonfuls of flour, and stir until nicely browned, then add gradually two cupfuls of strained tomato and four cupfuls of good rich white stock. Simmer for twenty minutes, season to taste, add two tablespoonfuls of grated horse- radish and one teaspoonful of lemon juice. Strain and serve at once. CREAM OF BARLEY SOUP. Miss Amy Rodgers. One-half pound pearl barley, three pints of veal stock. Simmer very gently one and one-half hours. Remove one-third to another kettle. Rub the rest through a sieve and add to it the whole barley and one-half pint of cream. Season with a little salt. Stir until very hot and serve. DUCHESS SOUP. Mrs. James French. Two slices each of carrot and onion cooked five minutes in one tablespoon of butter. Add one quart of white stock (either veal or chicken), one small blade of mace. Cook fifteen minutes. Melt two tablespoons butter, stir in two tablespoons flour until free from lumps. Add gradually the seasoned stock and one pint of milk or thin cream. Add salt and pepper and four rounding tablespoonfuls of grated cheese. Cook two minutes and serve. YANKEE FISH CHOWDER. W. J. Sanborn. Cover the bottom of a deep sauce pan with thin slices of nice salt pork. Put in alternate layers of sliced potato and fish, seasoning each layer to taste ; using two pounds of fish to a quart of potatoes. Add enough cold water to cover and boil slowly for one hour, then add same amount of milk as cold water, bring to a boil and serve hot. Half as many onions as potatoes may be used if desired. Clams may take the place of the fish. GRAPE SOUP. Take six cups of hot water (not boiling), stir in slowly a half cup of sago, and add a four-inch stick of cinnamon and a teacupful of seeded raisins. Boil onehalf hour and stir frequently to prevent the sago from getting lumpy. Then add two cups of grape juice