XV. - Cream of Celery Soup No. 2 - 343 Calories.

Prepare and finish like the foregoing. Add one-half cup of beef, mutton or veal broth in place of hot water.

XVI - Cream of Celery Soup No. 3, with Two Black Crusts.

436 Calories.

Prepare like No. I, omitting lemon, egg and extra butter, and using three ounces of hot cream instead.

XVII - Cream of Celery Soup No. 4, with Two Black Crusts.

Cook the celery as directed in No. 1. Add two teaspoonsful of cornstarch with water, and three ounces of hot cream.

XVIII - Cream of Asparagus Soup with Black Crusts.

Prepare in the same manner as cream of celery soup, in four different ways.

XIX. - String Bean Soup, with or without Zwieback.

Select young, tender string beans, wash, trim and shred fine or break into one-half inch pieces. Cook in a very little water. Finish like Cream of Celery Soup, with or without lemon, egg or cream.

Add plenty of chopped parsley just before removing from the fire. This soup is very purifying to the liver and intestines, but should not be given to fever patients.

XX. - Cream of Cauliflower Soup with Black Crusts. Prepare the same as Cream of Celery Soup. The use of lemon is important for people who suffer with gas and flatulent dyspepsia.

XXI. - Whey Gruel No. 1, with Zwieback.

Heat one and one-half cupsful of sweet or slightly sour whey ro the boiling point. Melt a tablespoonful of butter, mix with a tablespoonful of mixed flour and add the hot whey gradually. Boil a few minutes. Remove from the fire, add the yolk of an egg and a few drops of lemon juice. If sour whey is used, add a tablespoonful of cane-sugar while it boils, or mix the gruel with a few soaked or stewed prunes or with dried currants. Add cream in place of egg and butter, if desired.

XXII - Whey Gruel for Two Persons - 503 Calories.

Wash one-fourth of a cupful or four tablespoonsful of sago several times with cold and warm water until the water becomes clear, then soak in one-half cup of cold or warm water for several hours over night. Bring two cups of whey to a boil with the peeling of one-half a lemon or a piece of cinnamon bark. Stir in the sago, let boil 20 minutes, and add one-fourth teaspoonful of salt. Remove from the fire and add a teaspoonful of butter, the yolk of an. egg diluted with a table-spoonful of cold water, and a few drops of lemon, or leave out the egg, butter and lemon, and add three ounces of hot cream. Mix well, pour on soup plates and serve with soda crackers or zwieback, or one-half of a raw red Oregon apple. One table-spoonful of sugar may be added if allowed. Sour whey may be used instead of sweet whey.

XXIII - Cornstarch Gruel with Whey.

Dissolve two tablespoonsful of cornstarch in a little cold water. Add one cup of water to a pint of whey, heat and stir in the cornstarch and boil 10 to 15 minutes. Finish the same as sago gruel. Rice flour, arrowroot, white flour or mixed flour may be used instead.