CROUTONS.

Stale bread cut in cubes. Fry in butter; serve with soup.

NOODLES FOR SOUP.

Take 1 egg, a pinch of salt; beat until light; add Atlantic flour, but not too stiff; roll out on the board; lay aside to dry, but not too dry, then roll up and cut very fine.

MRS. HOFFMAN.

DUMPLINGS.

Take 1 egg, 4 half eggshells water, half teaspoon salt, 1 heaping cup flour, with 2 even teaspoons baking powder.

CREAM TOMATO SOUP.

One can tomatoes, put through strainer; 2 cups cream sauce; boil tomatoes and add a little soda, just before putting in cream sauce with salt and pepper.

MRS. SEASTROM.

CREAM OF CORN.

1/2 can of corn, chopped; 1 tablespoon butter; 2 tablespoons Challenge flour; 1 quart milk; 1 cup chicken stock, if convenient; 1/2 cup whipped cream. Reserve 1 teaspoon of whipped cream to put in each portion when served.

MRS. T. ANDERSON.
Indianola, Iowa.

POTATO SOUP.

Pare and slice 6 good sized potatoes, 1 large onion, cover with water and boil 1 hour, adding salt and butter size of 1/2 egg at the end of 1/2 hour of cooking; mash and add 1 quart milk and let come to a boil. Serve.

SPLIT PEA SOUP.

1 can peas; 1 small onion; 1 pint water. Cook 20 minutes, then 1 pint milk. When milk is hot thicken with 1 tablespoon butter and 2 tablespoons flour rubbed together. Add 1 teaspoon salt, 1/4 teaspoon pepper. Cook 20 minutes and strain.

GREEN CORN SOUP.

6 ears green corn; 1 quart milk; 1 teaspoon salt; 1 tablespoon butter; 1/4 teaspoon white pepper; 1 teaspoon sugar; 1 heaping tablespoon flour. Remove corn from ear and cook corn and cobs fifteen minutes. Heat milk in double boiler, strain liquor and corn pulp in milk; season and add thickening.

MRS. WALNER.

CELERY SOUP.

1 cup celery cooked in 2 cups salted water until tender; heat 1 quart milk, thicken with 2 tablespoons flour blended with 2 tablespoons butter; add the celery and water in which it was boiled. Serve with croutons or wafers.

MRS. WALNER.

SOUP STOCK.

1/2 pound of meat to 1 pint of water (brisket or round steak is best); cut into chunks, put in cold water, adding salt, onions, celery, a carrot, 2 or 3 cloves, about a dozen pepper corns. Remove scum as it rises. Fry small pieces of raw meat in butter until brown and put in to give color to soup. Cook till well done.

MRS. SEASTROM.