THE SOUP COURSE

Vegetable Soup.

Soup bone $0.1000

% pint tomatoes 0267

1 carrot ( V2c) 0075

1 medium onion (%c) 0125

1 slice cabbage, or chopped cel- ery (1 T) 0006

3 medium potatoes 0188

1 t chopped parsley 0000

V2 c rolled oats, or rice 0082

3 t salt 0009

% t pepper 0063

Gas for simmering- 5 hours 0200

3 quarts $0.2015

Cost per quart, 6 2-3 cents. Cost per cupful, 1 2-3 cents.

Put soup bone on in 4 quarts cold water, place on simmerer and cook about 5 hours. If there is much grease allow to cool, remove grease and use for frying purposes. When the meat has been boiling 1% hours, add the tomato. Add rolled oats the last hour of cooking, and vegetables run through grinder half hour before serving; also salt and pepper at this time. The parsley should be added just before serving. The meat I use in making hash. — Mrs. L. M. Welch, 1351 East Lincoln street.

"Vegetable Soup Without Meat.

1 lb. potatoes $0.0250

y* c onion 0125

1/2 c celery 0071

1 c turnips 0125

1 c carrot 0150

1 c cabbage 0094

1 lb. tomatoes 0500

iy2 t salt 0005

% t white pepper 0010

3 sprigs parsley 0000

1 small pinch summer savory.. .0001 Sweet marjoram, if available.. .0001

Gas, to simmer 2 hours 0080

Water to cover well. Use that

in which vegetables have been boiled if convenient.

2 Ms quarts soup, .10 cups $0.1446

A large cup 0144

Wash and peel vegetables and chop very fine; put all on stove in cold water, cover tight. Simmer two hours. — Mrs. A. L. Veazie, 695 Hoyt street.

Vegetable Soup.

(Second Prize.)

Cost. 2 cups carrots, diced $0.0300

1 cup onions, diced 0167

1 cup potatoes, diced 0100

2 cups cabbage, diced 0176

1 cup turnips, diced 0125"

1 cup tomatoes, diced 0332

2 t salt 0006

3 quarts water 0000

2 hours very low gas (simmer- ing) 0080

4 quarts soup cost $0.1286

1 quart costs 3% cents and 1 cup- ful less than 1 cent.

Prepare and dice all of the above vegetables. Put in a kettle and add the salt and water. Cook over a low fire for two hours. This soup being made without stock of any kind, is very economical and will be found especially attractive and appetizing when served with a little chopped parsley sprinkled on top. — Mary A. Morrison, 752 Montgomery Drive.

White Bean Soup.

1 lb. white kidney beans $0.1500

Yi lb. onion 0100

V2 pint rich milk 0300

3 t salt and cloves 0100

1 egg 0400

Fuel, 2 hours (Ms use of stove) .0300

Cost of 3 quarts $0.2700

Cost of 1 quart, 9 cents; 1 cupful,

2 % cents.

Soak beans over night, pour off wa- ter, place in double boiler with onion with cloves stuck in it. When both are very tender put through colander. Add salt an<j milk, reserving a bit of milk. When almost boiling, add wa- ter enough to make required quan- tity. Then add well beaten egg added to remainder of milk and serve very soon with croutons made of stale bread. — Mrs. Kittie Goodall Turner, Box 12, Route 3, Corvallis, Or.

Bean Soup (With Meat).

Cost. 1 pint navy beans (% lb. at

15c) $0.1125

1 t soda 0007

5c worth pickled pork 0500

2 t salt 0006

1-16 t cayenne pepper 0005

Dash paprika 0001

Gas, simmering 3 hours 0120

Cost $.01764

Bring beans and soda to the boil- ing point. Drain and rinse well. Then put on in 3 quarts of cold water, add- ing the pork scored through the rind in several places. Cook on simmerer about 3 hours, or preferably in fire- less cooker. When nearly ready to serve dip out about 1 cup of the cooked beans and rub through a coarse sieve, allowing the puree to drop into the soup and rejecting the hulls. Stir well and serve with crusts of bread diced and browned slightly. 3V2 quarts cost $0.1769, 1 cupfui costs 1*4 cents. — Mrs. M. B. Rees.

Lima Bean Soup.

Soak a pint of dried lima beans

over night, turn off water in morning.

Put 3 pints of water on them and

boil for two hours. Then rub through