Potato Soup

5 medium size potatoes. 2 onions. 1 stalk celery.

Slice potatoes and onions, cut celery in small pieces, cover with water and boil 30 minutes. Then mash through a sieve and add: 1 1/2 pints milk and just let it come to a boil, then season with salt, pepper and butter size of an egg.

Mrs. Geo. E. Goddard.

Bean Soup

Soak quart white beans overnight; in morning pour off water; add fresh and simmer until skins slip off easily, throw them in cold water, rub well and skins will rise to top, where they may be removed. Boil beans until perfectly soft, allowing 2 quarts water to 1 quart beans; mash through sieve, add flour and butter rubbed together, also salt and pepper.

Celery Soup

Two small potatoes, 1 onion, 3 cups cut celery. Cover with 3 pints water and boil 1/2 hour; add 3 cups milk and boil slowly 15 minutes; strain. Mash potatoes through colander and thicken with 1 heaping tablespoon flour, 1 heaping tablespoon butter, salt and paprika to taste. Serve with chopped parsley on top. Mrs. Krepts.

Corn Soup

Split the grains of 1 dozen ears of corn and scrape from the cob; boil cobs for 10 minutes in sufficient water to cover them and strain. Of this water use 1 quart, adding 1 quart of cream poured in slowly and follow with corn. Cook 15 minutes and season to taste. If milk be used, it should be thickened with a tablespoon of butter and like quantity of flour mixed together. Canned corn may be used, if desired.

Cream Of Pea Soup

One can peas; 1 pint water. Cook until peas are tender. Press through sieve. Bring 1 quart of milk to boiling point, add peas and 2 teaspoons flour rubbed with 1 rounding teaspoon butter. Cook well, but do not boil hard.

Mrs. Curtis.

Onion Soup

Cover 1 quart onions with water and boil until reduced to 1 pint of juice; add 3 cups milk, bring to boil; strain. Thicken, and add butter, salt and paprika to taste.

Mrs. E. I. Chase.

Pea Soup

One can peas; 2 quarts water; 1/2 onion, 4 tablespoons flour, 1 1/2 teaspoons salt, 2 tablespoons butter, pepper to taste. Heat water and peas together and rub through sieve. Add flour mixed with butter to soup; boil 5 minutes, stirring constantly. Mrs. C. Westcott.