ough a colander,
scalded and seasoned, to make a most excellent soup. If preferred, one
or two potatoes may be sliced and cooked, rubbed through a colander, and
added.

TOMATO SOUP WITH VERMICELLI.--Cook a cupful of broken vermicelli in
a pint of boiling water for ten minutes. Turn into a colander to drain.
Have boiling two quarts of strained, stewed tomatoes, to which add the
vermicelli. If preferred, the tomato may be thickened slightly with a
little cornstarch rubbed smooth in cold water before adding the
vermicelli. Salt to taste, and just before serving turn in a cup of hot,
thin cream. Let all boil up for a moment, then serve at once.

VEGETABLE OYSTER SOUP.--Scrape all the outer covering and small
rootlets from vegetable oysters, and lay them in a pan of cold water to
prevent discoloration. The scraping can be done much easier if the roots
are allowed first to stand in cold water for an hour or so. Slice rather
thin, enough to make one quart, and put to cook in a quart of water. Let
them boil slowly until very tender. Add a pint of milk, a cup of thin
cream, salt, and when boiling, a tablespoonful or two of flour, rubbed
to a cream with a little milk. Let the soup boil a few minutes until
thickened, and serve.

VEGETABLE SOUP.--Simmer together slowly for three or four hours, in
five quarts of water, a quart of split peas, a slice of carrot, a slice
of white turnip, one cup of canned tomatoes, and two stalks of celery
cut into small bits. When done, rub through a colander, add milk to make
of proper consistency, reheat, season with salt and cream, and serve.

VEGETABLE SOUP NO. 2.--Prepare and slice a pint of vegetable
oysters and a pint and a half of potatoes. Put the oysters to cook
first, in sufficient water to cook both. When nearly done, add the
potatoes and cook all till tender. Rub through a colander, or if
preferred, remove the pieces of oysters, and rub the potato only through
the colander, together with the water in which the oysters were cooked,
as that will contain all the flavor. Return to the fire, and add salt, a
pint of strained, stewed tomatoes, and when boiling, the sliced oysters
if desired, a cup of thin cream and a cup of milk, both previously
heated; serve at once.

VEGETABLE SOUP NO. 3.--Soak a cupful of white beans over night in
cold water. When ready to cook, put into fresh boiling water and simmer
until tender. When nearly done, add three large potatoes sliced, two or
three slices o