cold mashed potato or a pint of sliced
baked potato can be used instead of fresh material; in which case add
the milk and heat before rubbing through the colander. A slice of onion
or a stalk of celery may be simmered in the soup for a few minutes to
flavor, and then removed with a skimmer or a spoon. A good mixed potato
soup is made by using one third sweet and two thirds Irish potatoes, in
the same manner as above.

POTATO AND VERMICELLI SOUP.--Breakup a cupful of vermicelli and
drop into boiling water. Let it cook for ten or fifteen minutes, and
then turn into a colander to drain. Have ready a potato soup prepared
the same as in the proceeding; stir the vermicelli lightly into it just
before serving.

SAGO AND POTATO SOUP.--Prepare the soup as directed for Potato
Soup, from fresh or cold mashed potato, using a little larger quantity
of milk or cream, as the sago adds thickness to the soap. When seasoned
and ready to reheat, turn a second time through the colander, and add
for each quart of soup, one heaping tablespoonful of sago which has been
soaked for twenty minutes in just enough water to cover. Boil together
five or ten minutes, or until the sago is transparent, and serve.

SCOTCH BROTH.--Soak over night two tablespoonfuls of pearl barley
and one of coarse oatmeal, in water sufficient to cover them. In the
morning, put the grains, together with the water in which they were
soaked, into two quarts of water and simmer for several hours, adding
boiling water as needed. About an hour before the soup is required, add
a turnip cut into small dice, a grated carrot, and one half cup of fine
pieces of the brown portion of the crust of a loaf of whole-wheat bread.
Rub all through a colander, and add salt, a cup of milk, and a half cup
of thin cream. This should make about three pints of soup.

SPLIT PEA SOUP.--For each quart of soup desired, simmer a cupful of
split peas very slowly in three pints of boiling water for six hours, or
until thoroughly dissolved. When done, rub through a colander, add salt
and season with one half cup of thin cream. Reheat, and when boiling,
stir into it two teaspoonfuls of flour rubbed smooth in a little cold
water. Boil up until thickened, and serve. If preferred, the cream may
be omitted and the soup flavored with a little celery or onion.

SWEET POTATO SOUP.--To a pint of cold mashed sweet potato add a
pint and a half of strained stewed tomato, rub together through a
colander, add sa