Chop 1 large head of lettuce and saute in 2 tablespoons of butter, with 1/2 teaspoon sugar and 1/2 teaspoon of vinegar; add the 2 teaspoons of flour, and, when blended with the butter, 5 cups of broth or water, gradually, season with 1 teaspoon salt, 1/4 of pepper; when the lettuce is tender, add 2 yolks, beaten and diluted with 1/2 cup cream; let thicken without boiling. Serve with croutons. - Mrs. May C. May, Mayfair, 111.

Cream Of Lettuce Soup

Wash 4 small heads of lettuce, drain, chop; place them in a granite kettle with 1/2 cup of butter and cook for 4 or 5 minutes, stirring lightly. Add 2 qts. of water, and season with salt, pepper, a bunch of parsley, and 1/2 cup of rice. Cover the kettle, and cook for 40 minutes, then drain. Clean the kettle, pour the soup into it again, and let it come to the boiling point. Add 1 pt. of cream; stir up, and serve. - Mrs. C. J. Jeffries, Winnetka, 111.