Cherry Soup

Soups made from fruit juices only slightly sweetened, thickened with arrow-root, and served cold in bouillon cups, are quite acceptable in hot days. Allow 1 pt. of water to a pt. of fruit. Stew, Mash, and sift the fruit, sweeten and thicken slightly, and boil till clear. Some fruits require a little lemon juice or wine. Add chipped ice and serve with Zwieback or toasted wafers. - Mrs. Frank Mullins, Franklin, 111.

Cocoanut Soup

Cook 2 lbs. of veal bones in 2 qts. of cold water until the meat is tender and the stock reduced to 1 qt. Grate the cocoanut and let it simmer with the veal the last 1/2 hr. Strain out the bones and cocoanut, and add to it the milk of the cocoanut and 1 pt. of cream. Put it on the fire again, and when boiling, thicken it with 1 tablespoon each of corn starch and white sauce. Add salt and pepper, and just before serving add a little of the broth, to 2 slightly beaten eggs, then stir it quickly into the broth, and serve at once, with dried dice of 'bread. - Mrs. Clark Mason, Bensen, 111.

Codfish Soup

To 1 pt. of strained tomatoes, add 1 cup boiled and flaked codfish, 1 qt. of water, and a lump of butter; boil 15 minutes, then add scant 1/2 teaspoon of soda, and while it is foamy, pour in 1 pt. scalded milk. Serve at once. - Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111.

Court Bouillon

Wash 4 lbs. of fish; clean and cut it into slices, using both head and tail. Put 1 tablespoon sugar into the soup kettle, add 1 sliced onion, and stir until the onion is browned, then add 3 qts. of cold water, and 1 saltspoon celery salt, to the fish; add 2 of pepper, 1 carrot, 1 turnip, 1 tablespoon of chopped parsley; bring to boiling point, skim and simmer gently for 2 hrs.; add 1 teaspoon of salt, strain, and stand aside to cool. There is rarely ever any fat to take from the surface, hence it may be strained and used at once. This stock will not keep like that made from beef. It may be served plain or with croutons, or it may have added at the last moment before serving, a few boiled shrimps, a few bits of lobster, crab, or oysters. - Mrs. Joseph King, Kenilworth, 111.

Duchess Soup

Cook 2 slices of carrots, and onion, or vegetables in some of butter 3 minutes, add 1 qt. of stock and 2 blades of mace; simmer 15 minutes, strain into white sauce made of butter, 1/4 cup of flour and 2 cups of milk. Season, add 1/4 cup grated cheese. - Mrs. E. E. Worth, Wheeling, 111.

Friars' Duck Soup

Have some good, clear consomme, well seasoned and boiling, beat 4 yolks of eggs with 1 pt. cream, pass the custard through a muslin strainer 5 minutes before serving, add the custard to the consomme. Do not let it boil. Cut the breast of chicken into tiny strips (as the vegetables for a julienne soup), and add to the soup, and serve. - Mrs. Frank Ferguson, Franklin, 111.

Eel Soup

Heat dripping, hissing hot, and fry 1 sliced onion in it. Now put in 2 lbs. of eels, cleaned, and cut into inch lengths, wiped dry, and fry on both sides to a light brown. Turn all into a covered saucepan, pour in 3 pts. of cold water, and cook slowly for an hr. Season with a pinch of mace, a larger of cayenne, salt to taste, and 1 tablespoon of minced parsley. Stir in 2 tablespoons of butter, cooked smooth, with 1 of flour; simmer 3 minutes, put in juice of 1 lemon, and serve. - Mrs. C. E. Worth, Wheeling, 111.