lt to season, and half a cup of cream. Reheat and serve.

SWISS POTATO SOUP.--Pare and cut up into small pieces, enough white
turnips to fill a pint cup, and cook in a small quantity of water. When
tender, add three pints of sliced potatoes, and let them boil together
until of the consistency of mush. Add hot water if it has boiled away so
that there is not sufficient to cook the potatoes. When done, drain,
rub through a colander, add a pint and a half of milk and a cup of thin
cream, salt if desired, and if too thick, a little more milk or a
sufficient quantity of hot water to make it of the proper consistency.
This should be sufficient for two and a half quarts of soup.

SWISS LENTIL SOUP.--Cook a pint of brown lentils in a small
quantity of boiling water. Add to the lentils when about half done, one
medium sized onion cut in halves or quarters. When the lentils are
tender, remove the onion with a fork, and rub the lentils through a
colander. Add sufficient boiling water to make three pints in all.
Season with salt, reheat to boiling, and thicken the whole with four
table spoonfuls of browned flour, rubbed to a cream in a little cold
water.

TOMATO AND MACARONI SOUP.--Break a half dozen sticks of macaroni
into small pieces, and drop into boiling water. Cook for an hour, or
until perfectly tender. Rub two quarts of stewed or canned tomatoes
through a colander, to remove all seeds and fragments. When the macaroni
is done, drain thoroughly, cut each piece into tiny rings, and add it to
the strained tomatoes. Season with salt, and boil for a few minutes. If
desired, just before serving add a cup of thin cream, boil up once, and
serve immediately. If the tomato is quite thin, the soup should be
slightly thickened with a little flour before adding the macaroni.

TOMATO CREAM SOUP.--Heat two quarts of strained, stewed tomatoes to
boiling; add four tablespoonfuls of flour rubbed smooth in a little cold
water. Let the tomatoes boil until thickened, stirring constantly that
no lumps form; add salt to season. Have ready two cups of hot rich milk
or thin cream. Add the cream or milk hot, and let all boil together for
a minute or two, then serve.

TOMATO AND OKRA SOUP.--Take one quart of okra thinly sliced, and
two quarts of sliced tomatoes. Simmer gently from one to two hours. Rub
through a colander, heat again to boiling, season with salt and cream if
desired, and serve.

Canned okra and tomatoes need only to be rubbed thr