Vegetable Soup Without Stock

1/3 cup carrot.

1/3 cup turnip.

1/2 cup celery.

1 1/2 cup potato.

1/2 cup onion.

1 quart water.

5 tablespoons of butter.

1/2 tablespoon of chopped parsley Salt and pepper.

Wash and scrape small carrot. Cut in quarters, lengthwise; cut strips thus made in thin slices, crosswise. Wash and pare half a turnip and cut in slices same as carrot. Wash, pare and cut potatoes in small pieces; cut celery in quarter inch pieces. Cut onion in thin slices. Prepare vegetables before measuring. Mix vegetables (except potatoes), cook 10 minutes in 4 tablespoons of butter, stirring constantly. Add potatoes, cover and cook 2 minutes. Add water and boil 1 hour. Beat with a fork to break vegetables, add remaining butter, parsley, salt and pepper.

Ruth S. Hadden, Otisco, Minn. University of Minnesota.

Noodle Soup

(Noodles).

3 eggs.

1/2 teaspoon salt.

Flour Brown soup.

Beat eggs and add salt. Add flour gradually until a stiff dough is made. Knead for 15 to 20 minutes. Roll into a sheet as thin as paper. Cover and allow to stand 30 minutes. Roll down into roll and cut into strips 1/4 inch wide. Heat soup stock, add noodles to boiling water and boil for 15 minutes, and then place them in hot stock and serve.

Opal Wind, Omaha, Nebr. Iowa State College.

French Onion Soup

To chicken soup, add fried onions, 3 or 4 tablespoons of grated parmesian cheese, bay leaf; cook 1/2 hour. Serve with croutons, sprinkle with grated cheese on the top.

Grace Pugh, Philadelphia, Pa. University of Wisconsin.

Okra Gumbo

1 large onion.

1 pound okra.

2 cups tomatoes.

6 cups boiling water.

1 can shrimps 1 pint oysters Salt Pepper.

Paprika.

Fry onion in bacon drippings or lard. With this fry the okra cut in small slices. Cook over slow fire (covered). Add tomatoes and cook well. Add boiling water, cook one hour. Then add the shrimps and oysters. Season with salt, pepper and paprika. As soon as oysters are done, serve gumbo with hot cooked rice.

Chicken may be used in place of shrimps and oysters, but in that case the chicken must be cut in small pieces and fried before the okra.

Bernice Grantham, Chicago, Ill. Northwestern University.

Cream Of Mushroom Soup

1/2 cup cream.

1 qt. milk.

1/3 lb. mushrooms.

1 tablespoon butter.

2 tablespoons flour Salt, pepper.

Place milk and cream in double boiler to heat; grind mushrooms in food chopper and add to milk; cream butter and flour with a little of the milk in separate pan and use it to thicken soup. Season to taste. Cook at least 20 minutes.

Elizabeth Manker Dobbin, Wilmette, Ill. Northwestern University.

Esau's Pottage

4 small onions.

1/8 teaspoon soda.

1 pint can red kidney beans.

2 tablespoons shortening 1 quart can tomatoes 1 pint hot milk.

Salt and pepper.

Chop onions and cook in shortening till yellow. Add beans and tomatoes. Simmer till soft enough to force through a strainer. When ready to serve, add soda and hot milk. Season to taste. More milk may be added if desired.

Vesta B. Simpson, Winnetka, Ill. Northwestern University.

Mock Lobster Soup

1 quart milk.

1 piece bay leaf - parsley.

1 cup codfish.

2 tablespoons butter Paprika.

1 slice onion Few shreds lemon.

2 cups tomatoes.

2 tablespoons flour Salt if necessary.

Put milk in double boiler. Parboil codfish and add to milk. Scald 20 minutes and strain off fish. Cook seasoning and tomatoes 20 minutes. Melt two tablespoons butter, add two tablespoons flour and add the milk. Cook until thick. Strain in tomato, add rest of butter in small bits and some of the codfish if desired.

Mary E. Rowe, Poultney, Vt. Syracuse University.

Baked Bean Soup

2 cups cold baked beans 1 tablespoon onion 1 teaspoon salt.

3 cups cold water 2 cups tomatoes Spk. pepper.

Mix the beans, water, and onion, and simmer the mixture until the beans are soft. Add the tomato. Rub the mixture through a strainer, adding more water or tomato to make it the right consistency. Season it, heat it to the boiling point, and serve it with toasted crackers.

Mildred Mitton, Dorchester, Mass. Boston University.