Soup

Three quarts of water to three pounds of beef and bone. Boil about two hours and skim. Put in carrots, celery, turnips, three cloves, tomato, parsley, salt and pepper, and one large onion. Boil two hours longer. Strain and boil with either rice, maccaroni, or vermicelli for three quarters of an hour.

Mrs. W. H. Pyburn.

Bean Soup

One quart of colored beans and one table poonful of baking soda with water enough to boil. When the beans are cooked so the skins will slip off when pinched, pour into a large pan and rub with the hands in cold water until the skins are all removed. Cover well with water and add one-half pound of salt pork cut in small pieces. Season with pepper and salt.

Mrs. A. J. Abbott.

Puree Of Peas

1 pt. of shelled peas, 3 pts. of boiling water, 1/2 small onion, 3 cupfuls of milk, 1 tablespoonful of butter, 1 tablespoonful of flour,

2 teaspoonfuls of salt,

1/4 teaspoonful of white pepper.

Shell and wash the peas; put them with the onion into the water. Cook uncovered until the peas are soft; then rub them through a sieve; put into a saucepan and add milk and seasoning. Rub the flour into the melted butter and cook until it froths; then stir into boiling soup and cook a few minutes.

Mrs. B. L. Hollenbeck, Pacific Grove.

Tomato Soup

1 qt. tomatoes.

1 qt. hot water.

1 pt. sweet milk,

1 tablesponful of flour,

Butter size of an egg. Cook tomatoes with water and onion for one hour; then add butter and flour mixed well together; season. Just before serving put in milk well scalded.

Mrs. J. B. Porter.

Cream Tomato Soup

One pound of lean beef in three pints of cold water, one-half teaspoonful of salt; let it come to boiling point, (skim often), set on the back of the stove and simmer slowly for two hours. Add ten ripe tomatoes, (or one can), stew the whole one and one-half hours, then pass through sieve into pot again; boil ten minutes, thicken with a generous tablespoonful of butter into which has been stirred the same amount of sifted flour. A dash of cayenne pepper improves it. When ready to serve turn a cupful of hot sweet cream into the whole. This is a most delicious soup and will serve ten people.

Mrs. James C. Menor.

Cream Of Asparagus Soup

Cut the tender tips from asparagus in bits one-half inch long; boil tender. Put the rest in three pints of water and one cupful of stock, and boil one-half hour. Press through colander, add one tablespoonful of butter and one tablespoonful of flour, rubbed together; season; add one cupful of milk and the tips. If desired pour over square bits of toast.

Mrs. J. R. Dixon, Stockton.

Cream Celery Soup

1 shank of beef,

1 large bunch of celery,

1 cupful of cream.

Make good broth of the beef shank and thicken with two tablespoonfuls of flour rubbed smooth in one-half cupful of water. Cut the celery in small pieces, and boil in the soup until tender and rub through a sieve. Season with salt and pepper. Strain the soup and add the cream just before serving.

Mrs. U. Hartnell.

(Miss Whittaker's Cooking School, Pacific Grove.)