o have
a change. Celery or parsley should always be used as it flavors the
stock very fine for any kind of soup.

POTATO SOUP.--Now this soup is made of left over meat and the bones of
roasts, put them on in cold water and boil slowly; you may also add a
little fresh meat; then dice some potatoes, strain the stock and return
to the stove, put in the potatoes and some rice, boil until tender,
then heat a little grease and fry onions until glazed, add a little
flour, brown with onions in grease, then pour the soup into this hot
mixture, and let it come to a boil. That is fine.--Mrs. George
Bruegger. (Demonstration of German Cookery No. 2.)

CREAM OF CELERY SOUP.--Take two celery roots, cut up fine and slowly
cook one hour in a pint of water; flavor with a little piece of onion;
strain through fine sieve. Mix one tablespoon of butter and two of
flour, add one quart of milk and boil twenty minutes. Add a little salt
and pepper. Serve with one cup of whipped cream added the last
minute.--Mrs. R. J. Walker.

GREEN PEA SOUP.--One pint or one can green peas, one quart boiling
water, one pint milk, two tablespoons butter, one teaspoon salt,
one-eighth teaspoon pepper, one half teaspoon sugar, two tablespoons
flour. Cook peas in water, scald milk. When peas are soft mash through
a strainer, add milk and reheat. Rub flour and butter together, stir
into them a little of the soup and turn this mixture into the rest of
the soup. Stir till smooth, season. Serve with croutons. To make
croutons, cut buttered slices of bread one-half inch thick into
one-half inch squares, heat these on a pan in the oven, stirring
occasionally. They may be kept and reheated.--Dorothy Whitehead.
Demonstrated in 7th grade Domestic Science lesson.

ONION AND POTATO SOUP.--One and one-half quarts milk (steamed), two
large potatoes and two onions chopped real fine, season with butter,
pepper and salt. Cook in a stew pan until done. When ready to serve
pour together.--Mrs. John Heffernan.

CREAM TOMATO SOUP.--One can of tomatoes put through a sieve, season
with butter, pepper and salt; thicken with two tablespoons flour,
bringing to a boil. Steam one and a half quarts milk in double cooker,
just before serving, pour together, stirring with a spoon.--Mrs. John
Heffernan.

SOUP STOCK.--Two soup bones, one of mutton and one of beef, (cracked to
get the good of them), one onion chopped fine together with two
tablespoons sugar, brown in kettle, stirring to k