The national course in home economics

Cut four large onions into small pieces and put into a granite kettle with one-half cupful of butter. Toss over the fire for a few minutes. Now put in with the onions two stalks of celery cut into small pieces and some finely-shredded head of lettuce; stir these ingredients over the fire for twenty minutes, then put in one cupful of cold boiled rice, one pint of boiling milk and one of boiling water. Season the soup to taste with salt and pepper to let it simmer by the side of the fire for an hour. When done add one cupful of cream and one egg well stirred. Take at once from the fire and serve. Mrs. C. Dickerson. NEW YORK SOUP. A delicate soup is made of a quart of milk with a pinch of salt and a teaspoonful of sugar. Thicken slightly with four eggs creamed in two ounces of butter. Just before taking up stir in the yolks of two eggs. Toast to a good brown, six circular slices of bread, sprinkle sugar lightly over and put them in the oven for a couple of minutes. Pour the soup over the toast and serve. Mrs. Quinn. QUICK POTATO SOUP. Mash three cold boiled potatoes. Take a tablespoonful of butter and fry a teaspoonful of chopped onion in it. Then add one-half tablespoonful of flour. When the thickening is cooked add a pint of milk. Put this with the mashed potato and pass the mixture through a colander. Put this back on the fire and stir. Season with salt and pepper. When the soup is ready for the table sprinkle parsley over it. A Busy Mother. PEA SOUP. A fine soup can be made by rubbing a can of peas through a colander to remove the skins, then adding water to a tablespoonful of Nut Butter so as to form an emulsion. Add this to the sifted peas, and enough additional water to make the soup of the proper consistency; season with salt and serve. Potato, bean, tomato, and other vegetable soups may be prepared in like manner and seasoned with Nut Butter. (Nut Butter can be procured at the grocers.) Mrs. Mina Covert. CORN SOUP. To one can of grated corn, one tablespoonful of salt, one-fourth teaspoonful of pepper add two quarts of sweet milk, butter the size of an egg» one cupful of mashed cold boiled potatoes and boil five minutes* serve with toast cut in dice. Mrs. B. Yeomans. VEGETABLE SOUP WITHOUT MEAT. Slice three medium-sized onions and three potatoes into one and onehalf pints of boiling water; add one-half can of tomatoes, one-half can of peas, a piece of butter the size of a walnut, one tablespoonful of sugar and a little pepper and salt. Let boil one hour, roll out six soda crackers and serve. Lida Smith. TOMATO SOUP. Strain one can of tomatoes though a fine colander, add a pinch of soda (to offset the acid), one quart of sweet milk, a generous size of butter, salt and pepper; put over fire and boil fifteen minutes. Serve with crackers. Julia Anderson. TOMATO SOUP— No. 2. Take three large, ripe, tomatoes, slice and put them over the fire in their own juice. When hot add a quart of milk and a pinch of soda. Salt and pepper lightly. Add apiece of butter the size of a walnut and lastly pour cracker crumbs plentifully in, just before removing from the fire. Canned tomatoes can be used in the winter season. Mrs. Susan Stevenson. IOWA POTATO SOUP.