nty minutes; thicken with two tablespoonfuls
butter and two of flour blended with one cup of boiling water. When the
boiling point is reached add one cup of cream and the well beaten yolks
of two eggs.

MUSHROOM SOUP

Mrs. Harry Freeman

One-half pound mushrooms, washed and peeled and chopped very fine; cover
with one pint of water and boil one-half hour slowly; one quart milk
scald in double boiler; season with one tablespoonful butter, salt and
pepper; add mushrooms and let come to a boil. Just before serving, add
finely chopped parsley. Thicken milk with one tablespoonful flour mixed
with cold water and put through a strainer.

CREAM OF RICE SOUP

Mrs. W. I. Clock

One cup rice; one large onion; one quart milk; one tablespoonful butter.
Boil rice in salted water until tender, press through sieve, and add
milk slowly, stirring constantly until all is well mixed, lastly add
butter and season to taste.

CREAM OF SPINACH

Wash and cook enough spinach to make a pint; chop it fine and put in a
pan with two tablespoonfuls of butter, one teaspoonful salt and a few
gratings of nutmeg; cook and stir it about ten minutes; add three pints
of soup stock, let it boil up and put it through a strainer. Set it on
the fire again and when at the boiling point remove and add one
tablespoonful of butter and one teaspoonful of sugar. Thicken with flour
mixed with milk or water.

CREAM OF TOMATO

Cook one quart of tomatoes with one slice onion, two teaspoonfuls sugar
and one-fourth teaspoonful soda about fifteen minutes; rub through a
sieve and set to one side. Scald one quart of milk and thicken with
flour diluted with cold water; be careful that the mixture is free from
lumps; cook from fifteen to twenty minutes; when ready to serve combine
the mixtures, add bits of butter, salt and pepper and a spoonful of
whipped cream on top.

CHOWDER

Mrs. C. A. Carscadin

One can of corn; one cupful of diced potatoes; one and one-half inch
cube of fat salt pork; one tablespoonful onion juice; four cupfuls of
scalded milk; two tablespoonfuls of butter; a teaspoonful of salt and a
teaspoonful of pepper. Cut pork into small bits and fry until nicely
browned; add onion juice and milk and potatoes, which have been boiled
in salted water until tender; corn, salt and pepper. Let all just come
to the boiling point. Put a few rolled crackers in each plate and pour
in chowder. Tomatoes may be added if liked.

CLAM SOUP

Chop