The various soups known as creams are usually about 1/2 milk, and 1/2 meat or vegetable stock, slightly thickened with flour, which has been blended with fat; for example, the tough, flabby portions and white bodies, cream, like soup, and just before serving season with 1 teaspoon salt and 3 shakes of pepper. Chop coarsely, the whites of 4 or 5 hard-boiled eggs, and add to the soup. When ready to serve sprinkle each portion with the grated yolks. - Mrs. Roger Rawlings, Chicago Heights, 111.

Variation I

Prepare 1 cup of milk, 1 cup vegetable water or other liquid, 2 tablespoons flour, 1/4 cup vegetable water, fat, and 3/4 of the milk over the fire to heat; mix the flour smoothly with the remaining milk; stir it into the scalding liquid, and stir constantly, until it thickens; stir in the vegetable pulp; season to taste with salt and pepper, and serve. - Mrs. Frank Cress, Park Ridge, 111.

Milk And Chervil Soup

Boil with salt and pepper 1 qt. of milk and pour it in the tureen over browned bread. Sprinkle chopped chervil on the top, and serve. - Mrs. A. C. Christy, Glen View, 111.

Rivel Milk Soup

Put on to boil 1 qt. or more of milk with a little water. Prepare egg rivels by taking some flour, a pinch of salt, and 1 egg, and stirring them together until the mass forms into little 'rivels;" add these to the boiling milk, salt to taste, and let boil until the rivels are done. - Mrs. J. S. Putnam, Wheeling, 111.