Geeen Soup

Boil till very tender a bunch of spinach in water to cover. Strain through a sieve, and to this liquid add water to make one pint, to which add a pint of stock. Flavor with onion, cayenne, and salt, or celery salt. Add croutons of fried bread and serve hot.

Mrs. J. B. Bennett.

Rice Tomato

Boil together one quart tomatoes, one quart water and two tablespoonfuls of rice until the rice is cooked. Strain through a sieve. Put equal parts of tomato and soup stock, a pinch of soda one tablespoonful of butter, salt and pepper to taste. Boil ten minutes and serve.

Mrs. J. B. Bennett.

Bouillon

Equal parts of stock and water, a little onion juice, a dash of cayenne, salt to taste. and serve.

Mrs. J. B. Bennett.

Bouillon

Three pounds of round of beef and a few bones in two quarts of cold water, and an even teaspoonful of salt. Let come to a boil, skim well, and simmer three hours; then add two sliced carrots, two turnips, one small Chili pepper, a whole' onion stuck with three whole cloves, one small head of cauliflower, one pint of peas, (canned will do).and simmer together for one hour. Strain the soup), pulping the vegetables, return to the fire, and when it comes to boiling point add noodles, boiled rice, or soaked German sago.

Mrs. James C. Menor.

Noodle Or Vermicelli Soup

A medium sized soup bone put on with a little salt and sufficient cold water to cover it. When partly done add a small carrot cut in slices, a piece of onion and a little parsley. Boil until well done, then strain immediately and let it stand overnight. When wanted for use remove the crust of grease, put in a little noodle or vermicelli, add pepper to taste, heat to the boiling point and serve immediately.

Miss Perry, Monterey.

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Oyster Soup

Take the oysters with their liquor, (alittle water may added to the liquor), one table-spoonful of butter, a dash of cayenne pepper, or white pepper, and salt to taste. Put into granite pan and cover; remove as soon as it boils. A tablestoonful of sweet cream put into soup) plates before the soup) is served improves it greatly. Milk or cream should never be cooked with the soup). If milk is desired, heat it in a, separate pan and add it only when ready to serve.

Mrs. James C. Menor.

Mock Oyster Soup

One-half can of tomatoes put into a granite iron vessel, and when it boils add an even half tea spoonful of soda; then add about one quart of milk and let come to a boil. Add a piece of butter the size of a walnut and two pounded crackers; season with salt and pepper. Enough for six persons.

Mrs. E. M. HoaGland.

Clam Soup

One large can of good clams. Boil the liquor, make a little drawn butter and mix with liquor; stir till it boils. Chop up clams and put them in: season to taste with salt, a dash of cayenne pepper, a squeeze of lemon juice and a grate of nutmeg. Boil over a slow fire one hour. Have ready a cupful of hot sweet cream and add it to the soup) when ready to serve; not before.

Mrs. James C. Menor.