Potato Soup

Medium-sized potatoes, 3.

Milk, 1 quart.

Onion, 1/2.

Butter, 3 tablespoons.

Flour 2, tablespoons.

Salt, 1 1/2 teaspoons. Pepper, 1/2 teaspoon. Celery salt, 1/2 teaspoon. Cayenne, few grains. Chopped parsley, 1 teaspoon.

Cook potatoes in boiling salted water, drain and rub through a strainer. Scald milk with the onion sliced in it, remove onion and add milk to potato. Melt butter, stir in flour and seasoning and add it to boiling soup. Cook 1 minute. Strain and sprinkle in parsley.

Cream Of Pea Soup

Dried peas, 1 cup.

Milk.

Butter, 1 tablespoon. Salt and pepper.

Soak peas over night in plenty of water. In morning drain and let simmer 4 or 5 hours. Strain and add enough milk to make of the consistency of cream. Melt the butter and add to the puree with salt and pepper. Cook 4 minutes more and serve.

Arizona Soup

Rice, 1/2 pound. Cooked tomatoes, 1 quart. Cold baked beans, 1 cup. Butter, 1 dessertspoon.

Salt and pepper. Water, 1 quart. Soda, 1/2 teaspoon. Milk, 1 quart.

Onion, 1.

Cook rice, tomatoes, beans, sliced onion and seasoning in the water till rice is done. Add soda and milk. Heat well and serve.

I. B. Content.

Cream Of Asparagus Soup

Asparagus pulp, 1 pint. Chicken stock, 1 1/2 pints. Butter, 1 tablespoon.

Flour, 2 tablespoons. Salt and pepper. Cream, 1 cup.

After asparagus is boiled till very soft, press through a sieve, then measure. Dilute with the stock. Melt the butter, blend in flour and seasoning and add to soup. Place on fire and add the cream. Beat with an egg beater and serve very hot.

Carrot Soup

Carrots, 6. Onions, 2.

Celery, a few stalks. Milk, 1 quart.

Sugar, a pinch. Flour, 1 tablespoon. Butter, 1 tablespoon. Cream, 1 gill.

Salt and pepper.

Clean and slice carrots and onions, chop outside stalks of 1 bunch of celery and place all in kettle with milk, add seasoning and sugar. Simmer till vegetables are very soft, then put through a sieve. Add flour and butter blended till very smooth. Cook a few moments, then add cream and serve.

Cream Of Chestnut Soup

Chestnuts, 1 pint. Cream, 1 pint. Butter, 1 tablespoon.

Salt and pepper. Sugar, 1 teaspoon. Egg, 1.

Shell chestnuts, cover with boiling water and parboil 5 min-utes. Drain and throw into cold water, when the skins can easily be removed. Cook until tender in boiling salted water to cover. Mash with a wooden potato masher in the water in which they have been cooked, then rub all through a sieve into the cream. Season with butter, salt and pepper and sugar and bring to the boiling point. Cook 5 minutes, remove from fire and stir in the well beaten egg. Serve at once.

Bisque Of Clams

Clams, 2 dozen. Onion, 1. Cloves, 2. Parsley, 1 sprig.

Mace, 1 blade. Milk, 1 quart. Cornstarch, 2 tablespoons. "Whipped cream.

Salt.

Chop clams and add to their strained liquor, add also sliced onion, cloves, parsley and mace. Cook 20 minutes. Thicken the milk with the cornstarch blended in a little cold water, cook in double boiler for 10 minutes, then strain clam mixture into this. Season with salt and serve in cups with unsweetened whipped cream.