e whole with a
tablespoonful of flour rubbed smooth in a little cold milk; or add to
the milk before heating a cupful of mashed potato, turn through a
colander to remove lumps, reheat, add salt and the celery, and serve.

CELERY SOUP NO. 2.--Cook in a double boiler a cupful of cracked
wheat in three pints of water for three or four hours. Rub the wheat
through a colander, add a cup of rich milk, and if needed, a little
boiling water, and a small head of celery cut in finger lengths. Boil
all together for fifteen or twenty minutes, until well flavored, remove
the celery with a fork, add salt, and serve with or without the
hard-boiled yolk of an egg in each soup plate.

CHESTNUT SOUP.--Shell and blanch a pint of Italian chestnuts, as
directed on page 215, and cook in boiling milk until tender. Rub the
nuts through a colander, add salt and sufficient milk and cream to make
a soup of the proper consistency, reheat and serve.

COMBINATION SOUP.--This soup is prepared from material already
cooked, and requires two cups of cracked wheat, one and one half cups of
Lima beans, one half cup of black beans, and one cup of stewed tomato.
Rub the material together through a colander, adding, if needed, a
little hot water to facilitate the sifting. Add boiling water to thin to
the proper consistency, season with salt and if it can be afforded a
little sweet cream,--the soup is, however, very palatable without the
cream.

COMBINATION SOUP NO. 2.--Take three and one half cups of mashed
(Scotch) peas, one cup each of cooked rice, oatmeal, and hominy, and two
cups of stewed tomato. Rub the material through a colander, add boiling
water to thin to the proper consistency, season with salt, reheat, and
add, just before serving, two cups of cooked macaroni. If preferred, a
cup of cream may be used in place of the tomato, or both may be omitted.

ANOTHER.--One half cup of cold mashed potato, one cup each of
cooked pearl wheat, barley and dried peas. Rub all through a colander,
add boiling milk to thin to the proper consistency, season with salt and
a half cup of cream.

ANOTHER.--Take three cups of cooked oatmeal, two of mashed white
beans, and one of stewed tomato. Rub the ingredients through a colander,
add boiling milk to thin to the proper consistency, season with salt and
a little cream.

CREAM PEA SOUP.--Soak three fourths of a pint of dried Scotch peas
over night in a quart of water. In the morning put to cook in boiling
water,