Most for your money cookbook

Melt butter; add flour and slowly color light brown, stirring constantly to prevent burning. Have broth boiling hot. Slightly cool butter and flour and add. Stir and cook 8 minutes. Season. Beat eggs slightly with 3 tablespoons cold water. Pour very slowly into boiling soup while stirring rapidly. Cook for only a moment until eggs are well incorporated. Take up, add parsley at the finish. Curdled Egg Soup may be made without browning. Just mix flour, water, and eggs together, with a little salt and pepper, the batter being poured into the boiling broth and cooked 5 minutes, and y2 the quantity of butter added last. QUICK CONFETTI SOUP I PACKAGE CARUSO SOUP MIXTURE 1 QUARTS BOILING WATER Pour contents of package into boiling water and let it boil on slow fire until tender, then salt and put in i ounce of butter. This quick soup mixture consists of the following i6 vegetable and egg products — celery, potato, carrot, onion, pimiento, green pepper flakes, tomato, rice, yellow and green split peas, egg alphabets, decorated rings, shells, small beads, bridge flakes and midget elbows. Gay in color and fancy as a carnival, the fluttering bits of paste and vegetables make the boiling pot look like a shower of confetti or a whirling kaleidoscope. It*s fun to watch it cooking and the soup is really good, especially if you add a little browned bacon, some chicken or beef bouillon cubes, and small hot peppers. This soup is put up in a cellophane bag that sells for a dime or so and serves 8. ALPHABET SOUP Egg Noodle Alphabet Soup is made in a few minutes by adding the little A-B-C's to any good canned consomme or quick soup of bouillon cubes. Alphabets also come handy on anniversaries, to spell out names, ages and greetings on cakes. Cook them in syrup and then set them like type in the frosting. FARINA SOUP X POUND BUTTER >^ TEASPOON NUTMEG y^ POUND FARINA SALT AND PEPPER 3 PINTS BOILING WATER OR STOCK WHIPPED CREAM Melt butter, stir in farina and slowly simmer, stirring constantly until light brown. Add to boiling water, stirring until thickened; add seasonings and cook i hour in double boiler. Snack with whipped cream slathered on top, or still better, served with sour cream. JENNY LIND'S SOUP 3 QUARTS MEAT BROTH >^ TEASPOON SUGAR 3 OUNCES SAGO SALT 4 EGG YOLKS PEPPER ]/2 CUP EVAPORATED MILK NUTMEG Heat broth, add sago and boil slowly 20 minutes. Beat yolks, stir in milk. Remove from fire, skim, stir yolks in rapidly, season, and eat at once. BUTTERMILK SOUP (i) I QUART BUTTERMILK SALT ^ CUP SEEDED RAISINS GRATING OF NUTMEG ^ TABLESPOONS SUGAR LEMON PEEL % CUP WASHED RICE Bring buttermilk with raisins and seasonings to the boiling point; scatter in the rice, cover closely and boil slowly until rice is soft. Taste, adding more seasonings if necessary. Buttermilk should sell for less than half the price of fresh milk. Although in some places milk trusts hold up the price of buttermilk, independent dealers sell it for as little as 4^ a quart, which makes the above soup one of the cheapest and most nutritious we know, besides being a novel change from the usual run of soups. BUTTERMILK SOUP (2) 1}4 PINTS BUTTERMILK I SLICE LEMON ^ PINT SWEET MILK SALT }4 CUP FLOUR SUGAR )4 TEASPOON CINNAMON 2 EGG YOLKS, BEATEN ^2 TEASPOON ANISEED ZWEIBACH, OR CROUTONS