. Cook, closely covered, in a small quantity of
water until soft. If the parsnips are not young and tender, they must be
put to cook first, and the potatoes added when they are half done. Mash
through a colander. Add salt, and milk to make of the proper
consistency, season with cream, reheat and serve.

PEA AND TOMATO SOUP.--Soak one pint of Scotch peas over night. When
ready to cook, put into a quart of boiling water and simmer slowly until
quite dry and well disintegrated. Rub through a colander to remove the
skins. Add a pint of hot water, one cup of mashed potato, two cups of
strained stewed tomato, and one cup of twelve-hour cream. Turn into a
double-boiler and cook together for a half hour or longer; turn a second
time through a colander or soup strainer and serve. The proportions
given are quite sufficient for two quarts of soup. There may need to be
some variation in the quantity of tomato to be used, depending upon its
thickness. If very thin, a larger quantity and less water will be
needed. The soup should be a rich reddish brown in color when done. The
peas may be cooked without being first soaked, if preferred.

PLAIN RICE SOUP.--Wash and pick over four tablespoonfuls of rice,
put it in an earthen dish with a quart of water, and place in a moderate
oven. When the water is all absorbed, add a quart of rich milk, and salt
if desired; turn into a granite kettle and boil ten minutes, or till the
rice is done. Add a half cup of sweet cream and serve. A slice of onion
or stalk of celery can be boiled with the soup after putting in the
kettle, and removed before serving, if desired to flavor.

POTATO AND RICE SOUP.--Cook a quart of sliced potatoes in as little
water as possible. When done, rub through a colander. Add salt, a quart
of rich milk, and reheat. If desired, season with a slice of onion, a
stalk of celery, or a little parsley. Just before serving, add a half
cup of cream and a cup and a half of well-cooked rice with unbroken
grains. Stir gently and serve at once.

POTATO SOUP.--For each quart of soup required, cook a pint of
sliced potatoes in sufficient water to cover them. When tender, rub
through a colander. Return to the fire, and add enough rich, sweet milk,
part cream if it can be afforded to make a quart in all, and a little
salt. Let the soup come to a boil, and add a teaspoonful of flour or
corn starch, rubbed to a paste with a little water; boil a few minutes
and serve. A cup and a half of