o soups, in the preparation of
some of which it may be advantageously used in place of other liquid.

BROWN SOUP.--Simmer together two pints of sliced potatoes and one
third as much of the thin brown shavings (not thicker than a silver
dime) from the top of a loaf of whole-wheat bread, in one quart of
water. The crust must not be burned or blackened, and must not include
any of the soft portion of the loaf. When the potatoes are tender, mash
all through a colander. Flavor with a cup of strained, stewed tomatoes,
a little salt, and return to the fire; when hot, add a half cup of
cream, and boiling water to make the soup of proper consistency, and
serve at once. If care has been taken to prepare the crust as directed,
this soup will have a brown color and a fine, pungent flavor exceedingly
pleasant to the taste.

CANNED GREEN PEA SOUP.--Rub a can of green peas through a colander
to remove the skins. Add a pint of milk and heat to boiling. If too
thin, thicken with a little flour rubbed smooth in a very little cold
milk. Season with salt and a half cup of cream. A small teaspoonful of
white sugar may be added if desired.

Green peas, instead of canned, may be used when procurable. When they
have become a little too hard to serve alone, they can be used for soup,
if thoroughly cooked.

CANNED CORN SOUP.--Open a can of green corn, turn it into a
granite-ware dish, and thoroughly mash with a potato-masher until each
kernel is broken, then rub through a colander to remove the skins. Add
sufficient rich milk to make the soup of the desired consistency, about
one half pint for each pint can of corn will be needed. Season with
salt, reheat, and serve. If preferred, a larger quantity of milk and
some cream may be used, and the soup, when reheated, thickened with a
little corn starch or flour. It may be turned through the colander a
second time or not, as preferred.

CARROT SOUP.--For a quart of soup, slice one large carrot and boil
in a small quantity of water for two hours or longer, then rub it
through a colander, add a quart of rich milk, and salt to season.
Reheat, and when boiling, thicken with two teaspoonfuls of flour rubbed
smooth in a little cold milk.

CELERY SOUP.--Chop quite fine enough fresh, crisp celery to make a
pint, and cook it until tender in a very little boiling water. When
done, heat three cupfuls of rich milk, part cream if it can be afforded,
to boiling, add the celery, salt to season, and thicken th