In 3 })ints of t)oiling watci\ cook .') cupfuls of celery cut fine, until sufficiently tender to l)e rubbed througli a sieve. 1 pint of milk thickened with 1 tablespoonful of butter and 1 of flour. Add celery salt or extract, salt and pepper. Simmer 10 minutes. A cup of scalded cream✪ Cream of Celery Soup added just before serving is an addition. Mrs. Harris, Marquette. Creme of Clam Bouillon. Strain the liquor from one can of clam chowder. Put in half as much water. Serve very hot, in cups, with whipped cream. This amount will serve 8 or 10. Mrs. W. p. Belden. Cream Potato Soup. l>oil and mash fine 3 or 4 medium sizeil potatoes. Add 1 quart of milk, place over lire and bring to a boil. Thicken slightly with a teaspoonful of corn starch stirred in a little cold milk. Strain through a sieve and season with salt, a table- spoonful of butter and a dash of cayenne pepper. If a little too thick, bring to the desired consistency by pouring in a little niore milk. Mrs. Myers. Cream of Tonnato Soup. One quart milk, 1 pint tomatoes, 2 tablespoons butter, 4 tablespoons flour, 2 teaspoons salt, 1 piece celery, 1 bayleaf, 1 sprig parsley, I teaspoon soda, 1 teaspoon sugar. Put the tomatoes into a saucepan, add the bayleaf, parsley and celery, that have been cut up fine. Simmer for 10 minutes. Eub the flour and luitter together with the hack of a spoon until the flour is completely absorbed. Put the tomatoes into a saucepan, add the butter and flour and stir constantly until it roaches the boiling point. SCi'lOK'K »K' COOK liooK H Press tlie toinatoos tlirovig-]i n v(>rv lino sic\(\ .idd lo (he jnic,. Iho sn>;ar and soda and stir until it stops foaming. Add to the tomatoes the sli.nldly lliickcM.'d milk. wlii.-Ii has rcaclicd Ix.ilini; ])oint. Serve at oneo very liot. ElI'LWoi; M. Powei;. Cream of Tomato Soup. One ean of tomatoes oi- 4 lurgc raw ones. Add 1 quart of water and 1 medinni-sized onion slici'd line. |,ct siniinci' twentv minutes and strain. Cream togetlier 1 hirge tahlesponn of huHci- and 1 of flour. Put it into the soup kettle and wlien melted add the siraint;(l tomatoes slowlv, stir- ring- constantly so that it sliall not he lumpy. Season witJi 1 teaspoonful of sugar. 1 of salt, 1 of pepper✪ Cream of Tomato Soup, and 1 of celerv salt. Last of all add .V cup of sweet creani and serve. Mrs.'A. P. Schmidt. Cream of Vegetable Soup. Take the vegetables left over from a boiled dinuor (oi- fresh ones boiled until tender in salted water). Masli tliem through a colander, add as much milk as you need for your family, salt, pep])er, celery salt, a slice of oni(m and let it come to a boiling point, then add 1 tablespoonful each of butter and flour creamed together. ^^'hen thoroughly cooked, serve at once. Mrs. Harris, Marquette. Currant Soup. This cold soup will frequently create an appetite wliidi a liot soup would destroy. Pleat one pint of ripe red currants, crusli them in a colander and then strain through cheese" clot) i : add to this an equal ([uantity of water and place the mixture over the fire. ]\loisten a tablespoonful of coi'n starch witli cold water, add to the soup and cook slowly 5 minutes; add 1 tahlespoonfuls of sugar and serve' cold in punch glasses. Dried Pea Soup.

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In 3 })ints of t)oiling watci\ cook .') cupfuls of celery cut fine, until sufficiently tender to l)e rubbed througli a sieve. 1 pint of milk thickened with 1 tablespoonful of butter and 1 of flour. Add celery salt or extract, salt and pepper. Simmer 10 minutes. A cup of scalded cream added just before serving is an addition. Mrs. Harris, Marquette. Creme of Clam Bouillon. Strain the liquor from one can of clam chowder. Put in half as much water. Serve very hot, in cups, with whipped cream. This amount will serve 8 or 10. Mrs. W. p. Belden. Cream Potato Soup. l>oil and mash fine 3 or 4 medium sizeil potatoes. Add 1 quart of milk, place over lire and bring to a boil. Thicken slightly with a teaspoonful of corn starch stirred in a little cold milk. Strain through a sieve and season with salt, a table- spoonful of butter and a dash of cayenne pepper. If a little too thick, bring to the desired consistency by pouring in a little niore milk. Mrs. Myers. Cream of Tonnato Soup. One quart milk, 1 pint tomatoes, 2 tablespoons butter, 4 tablespoons flour, 2 teaspoons salt, 1 piece celery, 1 bayleaf, 1 sprig parsley, I teaspoon soda, 1 teaspoon sugar. Put the tomatoes into a saucepan, add the bayleaf, parsley and celery, that have been cut up fine. Simmer for 10 minutes. Eub the flour and luitter together with the hack of a spoon until the flour is completely absorbed. Put the tomatoes into a saucepan, add the butter and flour and stir constantly until it roaches the boiling point. SCi'lOK'K »K' COOK liooK H Press tlie toinatoos tlirovig-]i n v(>rv lino sic\(\ .idd lo (he jnic,. Iho sn>;ar and soda and stir until it stops foaming. Add to the tomatoes the sli.nldly lliickcM.'d milk. wlii.-Ii has rcaclicd Ix.ilini; ])oint. Serve at oneo very liot. ElI'LWoi; M. Powei;. Cream of Tomato Soup. One ean of tomatoes oi- 4 lurgc raw ones. Add 1 quart of water and 1 medinni-sized onion slici'd line. |,ct siniinci' twentv minutes and strain. Cream togetlier 1 hirge tahlesponn of huHci- and 1 of flour. Put it into the soup kettle and wlien melted add the siraint;(l tomatoes slowlv, stir- ring- constantly so that it sliall not he lumpy. Season witJi 1 teaspoonful of sugar. 1 of salt, 1 of pepper, and 1 of celerv salt. Last of all add .V cup of sweet creani and serve. Mrs.'A. P. Schmidt. Cream of Vegetable Soup. Take the vegetables left over from a boiled dinuor (oi- fresh ones boiled until tender in salted water). Masli tliem through a colander, add as much milk as you need for your family, salt, pep])er, celery salt, a slice of oni(m and let it come to a boiling point, then add 1 tablespoonful each of butter and flour creamed together. ^^'hen thoroughly cooked, serve at once. Mrs. Harris, Marquette. Currant Soup. This cold soup will frequently create an appetite wliidi a liot soup would destroy. Pleat one pint of ripe red currants, crusli them in a colander and then strain through cheese" clot) i : add to this an equal ([uantity of water and place the mixture over the fire. ]\loisten a tablespoonful of coi'n starch witli cold water, add to the soup and cook slowly 5 minutes; add 1 tahlespoonfuls of sugar and serve' cold in punch glasses. Dried Pea Soup.

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