quantity of
boiling water. When done, rub through a colander, and add boiling water
to make a soup of the proper consistency. Season with salt and if
desired a little cream.

LIMA BEAN SOUP.--Simmer a pint of Lima beans gently in just
sufficient water to cook and not burn, until they have fallen to pieces.
Add more boiling water as needed. When done, rub the beans through a
colander. Add rich milk or water to make of the proper consistency, and
salt to season; reheat and serve. White beans may be used in place of
Lima beans, but they require more prolonged cooking. A heaping
tablespoonful of pearl tapioca or sago previously soaked in cold water,
may be added to the soup when it is reheated, if liked, and the whole
cooked until the sago is transparent.

MACARONI SOUP.--Heat a quart of milk, to which has been added a
tablespoonful of finely grated bread crust (the brown part only, from
the top of the loaf) and a slice of onion to flavor, in a double boiler.
When the milk is well flavored, remove the onion, turn through a
colander, add salt, and thicken with two teaspoonfuls of flour rubbed
smooth in a little cold milk. Lastly add one cupful of cooked macaroni,
and serve.

OATMEAL SOUP.--Put two heaping tablespoonfuls of oatmeal into a
quart of boiling water, and cook in a double boiler for two hours or
longer. Strain as for gruel, add salt if desired, and two or three
stalks of celery broken into finger lengths, and cook again until the
whole is well flavored with the celery, which may then be removed with a
fork; add a half cup of cream, and the soup is ready to serve. Cold
oatmeal mush may be thinned with milk, reheated, strained, flavored, and
made into soup the same as fresh material. A slice or two of onion may
be used with the celery for flavoring the soup if desired, or a cup of
strained stewed tomato may be added.

PARSNIP SOUP.--Take a quart of well scraped, thinly sliced
parsnips, one cup of bread crust shavings (prepared as for Brown Soup),
one head of celery, one small onion, and one pint of sliced potatoes.
The parsnips used should be young and tender, so that they will cook in
about the same length of time as the other vegetables. Use only
sufficient water to cook them. When done, rub through a colander and add
salt and sufficient rich milk, part cream if desired, to make of the
proper consistency. Reheat and serve.

PARSNIP SOUP NO. 2.--Wash, pare, and slice equal quantities of
parsnips and potatoes