The national course in home economics

Put into a stew-pan several peeled and chopped onions and one quart of cold water. Let come to a boil, drain and put back into the pan. Now pour over the onions two quarts of boiling water and let cook until very tender, adding a tablespoonful of salt. When done add a cupful of rich cream; let come to a boil. A few minutes before serving remove the pan from the fire, add the yolks of two eggs, a generous lump of butter, into which has been mixed a very little flour, a dash of pepper and a pinch of sugar. Let come to a bubble and it is ready for the table. Mrs. a. C. Little. TURNIP AND RICE SOUP. Peel and wash as many turnips as desired and put them in a granite kettle with a lump of butter and sufficient water to allow them to simmer gently until tender. Pass through a fine hair sieve, return to the kettle, add a pint of rich milk and one-half cupful of cold boiled rice; season with salt, pepper and a pinch of sugar. Let simmer for twenty minutes; then stir in a lump of butter and one cupful of cream. Serve on croutons. Sanitarium. RICE AND PEA SOUP. Wash one teacupful of rice, put it into a granite kettle and allow it to boil gently until tender. Put one pint of young green peas into another saucepan and stew until tender. When both the above vegetables are cooked, throw them together and add one pint of hot water. Let boil, remove the pan to the side of the fire and stir in quickly the yolk of an egg beaten with one pint of cream. Season to taste with salt and pepper and a pinch of sugar. Pour over toasted brown bread cut in small squares. Mother of Healthy Children. CREAM OF LETTUCE SOUP. Wash well four small heads of lettuce, drain, chop, place them in a granite kettle with one-half cupful of butter and cook for four or five minutes, stirring lightly. Now add two quarts of water, and season with salt, pepper, a bunch of parsley and one-half cupful of well-cleaned uncooked rice; cover the kettle, and cook for forty minutes, then strain. Clean the kettle, pour the soup into it again and let it come to the boiling point. Add one pint of sweet cream; stir up and serve. Mrs. J. Anderson. CREAM TOMATO SOUP. Take one can of tomatoes, one quart of fresh, ripe ones, one-half cupful of rice, two tablespoonfuls of butter and one tablespoonful of flour. Peel and slice the tomatoes and put over the fire in a granite kettle, with one quart of cold water. Let them heat gradually and then add an additional quart of cold water. When this boils, put in the rice, pepper, and salt to taste, and continue the boiling until the rice is tender; then stir in the flour and butter, one-half teaspoonful of baking soda and one pint of milk. Boil for a few minutes and serve. Mrs. S. Anderson. RICE AND TOMATO SOUP. Put one-half pound of well-washed rice into a granite kettle with two quarts of water and boil until tender. Season with salt and a generous lump of butter. Move the kettle to the side of the fire and add one quart of tomatoes thoroughly cooked, strained and sweetened with a pinch of baking soda. Season with salt, pepper and a tablespoonful of sugar. Pour over toasted entire-wheat bread. Eliza Brubaker. HEALTH SOUP.