The new practical housekeeping

needed. Season to taste and serve. Or for Meatless Corn Soup, grate twelve ears sweet corn, and put cobs into kettle with cola water enough to cover, and boil one hour ; then skim out cobs and add grated corn, with teacup boiling water, and boil half an hour. Add quart of milk, or part cream and milk, salt and pepper, and boil for ten minutes. Put in piece of butter size of an egg, set kettle on back of stove and add three well-beaten eggs, stir rapidly for five minutes, and serve immediately with croutons, or with crackers. Some add Buckeye Dumplings, boil fifteen minutes and serve. For Corn Chowder, cut half a pound of pork in slices, and fry brown, then take up, and fry two medium-sized onions in the fat. Put quart sliced potatoes and three pints grated or cut com into kettle in layers, sprinkling each layer with salt, pepper and flour, using saltspoon pepper, two tablespoons salt ana five of flour. Strain onions and fat over vegetables, and with a spoon press the juice through strainer ; then slowly pour three pints boiling water through strainer, rubbinc as much onion through as possible. Cover kettle, and boil gently half an hour. Mix two tablespoons of corn-starch with a little milk, and when perfectly smooth, add quart rich milk. Stir this into the boiling chowder. Taste to see if seasoned enough, and if not, add more pepper and salt. Then add half dozen crackers, split, buttered and dipped for a minute in cold water. Put on cover, boil up once, and serve. Cream Soup. — Stir over the fire two tablespoons butter and three of flour in saucepan till smooth, add boiled milk, a half cup at a time, till three pints have been used, half milk and water may be used, or for a richer soup, use half cream and milk ; season with white pepper, salt, and pinch nutmeg. Serve with croutons added a moment before dishing. For Cream of Beets add a puree of beets made by rubbing weil-cooked beets through a fine sieve with a potato masher. Cream of Spinach, Asparagus^ Celery^ Pease, etc., are made in same way. The quantity of pulp can be varied to suit the taste. For Cream of Salmon, rub through puree sieve three-quarters of a pint boiled Salmon, canned miay be used without cooking, and add as above. Cucumber Soup, — Pare one large cucumber, quarter and take out seeds ; cut it in thin slices, put them on plate with little salt, to draw water from them ; drain, and put in saucepan, with butter. When warmed through, without being browned, pour ouart stock on them. Add a little sorrel, chervil, and seasoning, ana boil forty minutes. Mix well-beaten yolks of two eggs with gill cream, which add just before serving. Flemish Soup. — Slice five onions, ten stalks celery, and ten medium-sized potatoes, and put them with three tablespoons butter and half pint water in stewpan, and simmer for an hour. Then add ■- two quarts Plain Stock and cook gehtly till potatoes are done. Rub all through a sieve, add half pint boiled cream and serve at once.