Cream of Corn Soup

Take 1 doz ears tender green corn, slit each row of kernels through the middle with a sharp knife, then with the back of the knife scrape out the pulp, being careful not to get any of the hull with it. Add 1 pt water to the corn and boil about 15 minutes, then add 1 pt scalded milk with 1 teasp flour mixed to a thin paste with a little cold water, and season with salt, pepper and butter. Two minutes before serving, add the beaten yolks of 1 or 2 eggs.-[L. A. K., 111.

Cream of Celery Soup

Trim and cut celery in small pieces and boil in a little salted water until tender. Melt 1 tablesp butter in a saucepan, add 2 tablesp flour, stir until light brown, then pour in slowly, stirring all the while, milk according to the amount of soup you wish to prepare. Boil a few minutes, then add the drained celery and serve at once with crisp crackers, or dice of toast. Odds and ends of celery can be used up to good advantage in this way.- [Mrs. A. W. S., Pa.

Cream of Rutabaga Soup

Mash 3 cups of boiled rutabaga, stir in 2 qts hot milk, and when boiling add 1 onion cut fine, 1 heaping tablesp butter, melted and blended with 1 tablesp flour. Season with salt and pepper to taste.-[Mrs. L. S., Minn.

Cream of Onion Soup

Put 3 tablesp batter in a frying pan and slice in 6 onions. Stir well until they begin to cook, then cover and set on the back of the range where they will simmer for 1/2 hour, being careful not to burn. Then add 1 tablesp flour to the onions, stir constantly for about 2 or 3 minutes, and then turn in 1 qt scalded milk and boil 15 minutes, after which strain through a sieve, return to the fire, add 1 cup cream, salt and pepper to taste, and the beaten yolk of 1 egg. Boil 3 minutes longer, and serve at once. If you have no cream, use 1 tablesp butter instead.- [N. P., N. H.

Cream of Carrot Soup

Boil 1 pt of carrots until tender and then rub through a sieve. Put 1 tablesp butter in a sauce pan with 1 tablesp flour and stir until smooth, then add 1 qt hot chicken broth or milk. Let boil 5 minutes, then add the strained carrots, and season with pepper and salt. Just before serving, add 1 pt rich milk and the well-beaten yolks of 2 eggs, with a little chopped parsley.- [Miss R. F., Ct.