ssary with a little cold milk. Add
to the sifted peas an equal quantity of rich milk and a small onion cut
in halves. Boil all together five or ten minutes until the soup is
delicately flavored, then remove the onion with a skimmer; add salt if
desired, and serve. If preferred, a half cup of thin cream may be added
just before serving. Celery may be used in place of the onion, or both
may be omitted.

GREEN BEAN SOUP.--Prepare a quart of fresh string beans by pulling
off ends and strings and breaking into small pieces. Boil in a small
quantity of water. If the beans are fresh and young, three pints will be
sufficient; if wilted or quite old, more will be needed, as they will
require longer cooking. There should be about a teacupful and a half of
liquid left when the beans are perfectly tender and boiled in pieces.
Rub through a colander, return to the kettle, and for each cup of the
bean pulp add salt, a cup and a half of unskimmed milk; boil together
for a few minutes, thicken with a little flour, and serve. The quart of
beans should be sufficient for three pints of soup.

KORNLET SOUP.--Kornlet or canned green corn pulp, may be made into
a most appetizing soup in a few minutes by adding to a pint of kornlet
an equal quantity of rich milk, heating to boiling, and thickening it
with a teaspoonful of flour rubbed smooth in a little cold milk.

KORNLET AND TOMATO SOUP.--Put together equal quantities of kornlet
and strained stewed tomato, season with salt and heat to boiling; add
for each quart one fourth to one half cup of hot thin cream, thicken
with a tablespoonful of flour rubbed smooth in a little water, and
serve. Cooked corn rubbed through a colander may also be used for this
soup.

LENTIL SOUP.--Simmer a pint of lentils in water until tender. If
desired to have the soup less dark in color and less strong in flavor,
the lentils may be first parboiled for a half hour, and then drained and
put into fresh boiling water. Much valuable nutriment is thus lost,
however. When perfectly tender, mash through a colander to remove all
skins; add salt and a cup of thin cream, and it too thick, sufficient
boiling milk or water to thin to the proper consistency, heat again to
boiling, and serve. If preferred, an additional quantity of liquid may
be added and the soup slightly thickened with browned flour.

LENTIL AND PARSNIP SOUP.--Cook together one pint of lentils and one
half a small parsnip, sliced, until tender in a small