CREAM OF TOMATO SOUP

1 can tomatoes, J tsp. soda, J cup butter, J cup flour, J tsp. salt, \ tsp. white pepper, 1 qt. milk (scalded). Stew the tomatoes slowly for § to 1 hour; strain, add soda while hot. Make a white sauce, heat the butter until it foams, add the flour, salt, pepper, and stir smooth; then add the hot milk slowly, stirring constantly. Add the hot tomato juice to the white sauce and serve immediately. SWISS SOUP.

\\ qts. of chicken stock, yolks of 2 eggs, 1 tsp. flour, \ cup of milk. Beat the eggs, flour and milk until smooth. Add slowly to the stock which has been heated boiling hot. Avoid a second boiling. Season and serve at once with 1 tbs. of whipped cream. Mrs. A. A. George.

VEGETABLE SOUP. 1 small soup bone, or 1 lb. of "ribs of beef," 2 large potatoes, \ small cabbage, 1 parsnip, 2 small carrots, 2 medium onions, 1 small rutabaga, salt, bay leaf, pepper. Put the meat on early to boil in cold water. In an hour and a half add the cabbage chopped fine, also the onion and rutabaga and potato. In a separate kettle boil the parsnip and carrots half an hour. Drain, chop fine and add to the meat and other vegetables, cook until all the vegetables are well done, season and serve. Mrs. Lockerby.

CONSOMME. 3 lbs. of lower part of round, 3 lbs. knuckle of veal, 1 qt. chicken stock, \ cup carrot, \ cup turnip, \ cup celery, \ cup sliced onion, 2 tbs. butter, or beef drip- pings, 1 tbs. pepper corns, 4 cloves, 3 sprigs thyme, 1 sprig marjoram, 2 sprigs parsley, \ bay leaf, 3 qts. cold water. Cut the beef in small cubes, and brown \ in some of the marrow from the bone, or in beef drippings; put into a kettle with cold water and remaining beef; add the veal cut in cubes and the bones (cracked) and soak for 1 hour. Heat slowly and let simmer 3 hours or longer. Cool and remove the fat which has formed a coating over the top of stock. Cook the carrot, turnip, onion and celery in butter or beef drippings 5 minutes; then add to the stock with seasonings and chicken stock. Cook 2 hours longer, strain and clarify. To 1 qt. of stock, add the white of 1 egg beaten slightly and the crushed shell. Boil 2 minutes and cook gently 20 minutes. Remove the scum and strain through muslin. Add additional seasonings if desired, reheat and serve. Carrots, string beans, peas, spaghetti or macaroni cooked and cut in rings may be used as a garnish in con- somme. The stock may be made the day before using.

CREAM OF TOMATO SOUP. 1 qt. of milk, 1 tbs. flour, f can of tomato soup, \ cup boiling water, \ tsp. of soda Butter and salt to taste. Heat milk to a boiling point, then stir in flour that has been wet and stirred smooth. Add tomatoes, then soda that has been dissolved in a cup of boiling hot water.

Mrs. Joseph G. Palmer.

VEAL SOUP (EXCELLENT). Put a knuckle of veal into 3 qts. of cold water, adding a small tbs. of uncooked rice. Boil slowly, hardly above simmering, four hours, when the liquor should be reduced \. Into a warm dish put 1 teacup of cream into which has been stirred the yolk of an egg. Add a piece of butter the size of a walnut, on this strain the soup boiling hot, stirring all the time; beat well for a minute. Whipped cream or a spoonful of cooked egg white and a small quantity of parsley, may be put on top of each serving.

Mrs. M. G. Rodearmel.