CREAM SOUPS.

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      Part cream may be used instead of all milk, making a much richer soup, or a little whipped cream may be added when served.

      OYSTER SOUP.

      1 pint of milk.

      1 pint of oysters.

      4 teaspoonfuls flour.

      4 tablespoonfuls butter.

      Salt and pepper to taste.

      Put on the milk in the double boiler to scald. Melt the butter and stir the flour into it. When the milk has scalded, stir the butter and flour into it, stirring until it is smooth. Cook for ten minutes. Wash and pick over the oysters, put them on to cook, in their own liquor. Cook until they begin to grow plump and the edges curl. Put them at once in the thickened milk and season. Serve. It should not be seasoned until the oysters are added, as some oysters are more salty than others.

      POTATO SOUP.

      1 pint milk.

      1 cup mashed potato.

      1/2 teaspoonful salt.

      1 teaspoonful flour.

      Pepper to taste

      2 tablespoonfuls butter.

      1 onion.

      Put the milk on to scald in the double boiler. When scalded, add the potato, cook it ten minutes. Melt the butter; stir in flour. Add to the milk. Cook onion with potato. Add seasoning and strain through a strainer. Reheat and serve. Serve with croutons or hot crackers.

      CREAM OF TOMATO SOUP.

      1 quart milk.

      1 can tomatoes.

      1/4 cup butter.

      3 tablespoonfuls of flour.

      1 teaspoonful salt.

      Pepper.

      1/4 teaspoonful soda.

      Scald the milk in the double boiler. Melt the butter in a sauce pan. Stir into it the flour, salt and pepper. When smooth stir it into the hot milk. Allow it to cook ten minutes, stirring until smooth; cook the tomatoes until soft. Mash through a strainer and add the soda. When ready to serve put the tomato and milk together. Serve at once to prevent curdling.

      ARTICHOKE SOUP.

      Cook Jerusalem antichokes until very tender. Press through a sieve while hot. Allow two cups of rich milk (or half chicken or veal) to every cup of the pulp. To this amount melt two tablespoonfuls of butter. Cook in it one slice of onion cut fine. Cook slowly. Do not brown the butter. In a few minutes remove the onion. Stir into the butter one tablespoonful of flour, stir this into the hot milk, add the pulp. Season to taste with salt and pepper. When well heated add one or two tablespoonfuls of cream. Serve with cheese toast, croutons or hot crackers.

      SPLIT PEA SOUP.

      1 cup dried split peas.

      3 pints cold water.

      2 tablespoonfuls butter.

      1 tablespoonful flour.

      1 teaspoonful salt.

      Pepper.

      Wash the peas well and soak in cold water a day and night (in high altitude, in lower altitude one night will be sufficient.) Put on to boil in fresh water, let cook until soft, supplying water as it cooks out. When soft mash through a strainer. Melt the butter, stir into it the flour and seasonings and gradually one cup of milk or enough when added to peas to make a thick, creamy consistency. Cook the strained peas and creamed milk together for ten minutes. Serve with fried dice of bread. This soup cannot be satisfactory made in a high altitude, as the long cooking necessary for the peas spoils the flavor.

      GREEN PEA SOUP.

      1 quart of milk.

      1 can of peas.

      1/4 cup butter.

      1 tablespoonful flour.

      1 teaspoonful salt.

      Little pepper.

      Scald the milk in double boiler. Melt the butter, stir into it the flour and seasoning. When smooth stir into the milk, cooking for ten minutes, stirring until smooth. Heat up the peas in their own liquor. Mash through a strainer and add the pulp to the milk. This is a delicious and nutritious soup.

      GREEN CORN SOUP.

      2 tablespoonfuls butter.

      1 pint of milk.

      1 teaspoonful salt.

      4 good-sized ears of corn.

      1 teaspoonful flour.

      Little pepper.

      Cut the kernels from the ear with a sharp knife. Put the cobs on to boil in enough cold water to cover. Boil half an hour and strain, then cook the pulp in the corn water for twenty minutes, then add the seasonings. Melt the butter, stir into it the flour and when smooth stir into the hot milk. After cooking ten minutes add the corn with the liquid and seasonings. Half a can of corn can be used instead of the green corn.

      CREAM OF CORN SOUP (Made from Can Corn).

      Make the same as the pea soup made from the can peas.

      CLAM CHOWDER.

      1/2 peck clams in the shell.

      1 quart potatoes, sliced. thin.

      1/4 pound salt pork.

      1 onion.

      Salt and pepper to taste.

      1/4 cup butter.

      1 tablespoonful flour.

      1 quart hot milk.

      Crackers.

      Wash the clams until clean. Put them in a kettle with one quart of cold water. Set them on the stove to cook until the top ones are broken open, then remove from the stove. Skim out the clams. Pour the liquid in a dish to settle. When the clams are cool, cut off the heads with scissors. Fry the onion in the pork in the kettle that you are going to make it in. When brown remove the pieces of onion and pork, then add the potatoes and the clam liquor, which should be carefully poured in, not to disturb the settlings. When the potatoes are soft, add the clams, seasonings and hot milk, more water if desired. Melt the butter, stir into it the flour and add to the chowder, or, better still, to the hot milk before it is added. Put the crackers in the tureen and turn the chowder on them.

      CREAM OF CLAM SOUP.

      Melt in a double boiler two tablespoonfuls of butter, stir into it two tablespoonfuls of flour, one teaspoonful of salt and a little pepper or paprica, then add gradually two cups of milk. When hot and smooth, stir in