The following recipes are given as the best selection of soups which can be made.

UNCOOKED SOUPS

CEREAL SOUP

Use half pound of flaked grain, preferably oat-flakes. Cover with warm water and soak several hours, or over night, then put through a sieve, which will make a thick cream for the body, adding milk and a little cream to bring to the consistency desired, and flavor with the juice of fresh tomatoes, a little pulp of tender corn, scraped from the cob, or puree of peas; add a pinch of salt and a piece of butter; warm before serving.

NOTE: The above recipe can be used to form the body or cream of any kind of soup, using any flavor desired.

CREAM OF CORN

Mash a can of sweet corn through a strainer. Add sufficient cream and a little milk to bring to the consistency desired; add salt to taste.

Place in a double boiler on back of the stove to warm before serving. Cream of pea can be made as per recipe above, substituting canned peas for canned corn. If a cooked soup is desired, use the same recipes by allowing to come to a boil before serving, using sufficient milk and cream to bring to the consistency desired.

COOKED SOUPS

It is my purpose to give the housewife some instructions in regard to producing the most wholesome and nutritious combinations that can be made in this class of edibles.

CREAM OF TOMATO

To one quart can of tomatoes, add an equal amount of water. Boil until the whole is reduced to the original amount (one quart). Mash thoroughly through a fine sieve. Place the strained tomato on the fire until it again comes to a boil, adding a scant teaspoon of baking soda, stirring vigorously, then add half teaspoon of sugar, a little pepper and about two tablespoons of thoroughly dissolved cornstarch, stirring constantly.

Put one quart of unskimmed milk in double boiler, allow to come to a boil, add this to the tomato mixture, while both are at the boiling point. Bring to a boil again, stirring constantly. Butter the size of a walnut and salt to taste, serve.

This is one of the most delicious of all cream soups, if properly made, but much care should be exercised in mixing and seasoning.

CREAM OF CORN AND TOMATO

This delicious combination can be made by thoroughly cooking a can of corn, putting through a sieve and adding to the cream of tomato as above recipe.

CREAM OF CORN

Cook until tender, one can of sweet corn. Mash thoroughly through a sieve. Add about three cups of milk and a piece of butter size of a walnut. Allow to boil, and stir in one teaspoon of thoroughly dissolved cornstarch. Just before serving, salt and pepper to taste.

CREAM OF CELERY

Clean thoroughly the outer pieces and tops of celery. Cut in bits, cover with water and boil until tender. Put through a sieve, add amount of milk desired (but not enough to reduce the flavor too much), thicken with cornstarch to the consistency desired.

Just before serving, season with butter, pepper, salt and a dash of celery salt.

CREAM OF ASPARAGUS, BEAN, PEA OR LENTIL

Cream of asparagus, bean, pea or lentil can be made according to recipe for cream of celery (omitting celery salt).

The above soups will be a welcome addition to any table, and will be of benefit to the health of the family. Enjoy!