THE SOUP COURSE

Cream of Cauliflower Soup.

Cost. Cauliflower leaves and core. . .$0.0000 1 quart milk less some of the

cream 1000

1 T flour 0009

1 T butter 0156

1 t salt .0003

Dash of cayenne pepper 0001

Gas 0041

3 pints or 6 cups for $0.1210

One cup costs 2 cents.

Cook the finely chopped inner leaves of fine cauliflower, using all tender ribs and tender core of large stem in about 1 quart of water till very tender, simmering in uncovered vessel. Rub through coarse sieve. Melt butter in double boiler, add fluor, cook a moment, adding a little of the milk and stirring till smooth. Then add the rest of the milk and the cauliflower puree, and when hot serve. This makes about three pints;

2 cents per cup. — Mrs. M. B. Rees.

Cabbage Soup.

1-3 lb. lamb shoulder $0.0500

Liver worth 0500

V2 cup onions 0125

2 cups chopped cabbage 0188

2 cups potatoes 0200

2 t salt 0006

2 T flour 0018

Gas, medium burner, 10 min... .0033 Simmering burner, 2 hours 00S0

2 quarts soup cost $0.1650

1 quart costs 8% cents 1 cupful 2 cents.

Cut lamb in small pieces, also liver. Use small potatoes and onions or me- dium sized ones quartered. Chop cab- bage and put all material into kettle together with salt and 2 quarts cold water. Bring to a boil, then dimmer for two hours. Add flour made into thin paste with water. Let boil up thoroughly and serve. — Mary G. Mor- rison, 752 Montgomery Drive.

Potato Soup.

1 pint milk $0.0535

1 pint water 0000

L t salt 0003

V2 onion (1 T) 0016

L bay leaf 0001

6 allspice 0001

6 bacon rinds 0010

i medium potatoes (1 lb.) 0200

Fuel, 45 min. ( % stove space.. .0107

1 quart costs $0.0823

1 cupful costs 2 cents.

Put potatoes, cut up fine, into the boiling water with onion and bacon rinds. Cook 30 minutes, then add milk, bay leaf and allspice. Let sim- mer on back of stove the remaining 15 minutes. When the soup is ready to serve add salt and remove bacon rinds and allspice. — Mrs. E. J. Haw- kins, Kalama, Wash.

Potato Soup.

8 medium potatoes $0,400

V2 pint chopped celery 0143

4 T minced onion 0064

1 T butter or bacon grease 0156

1 T flour 0009

iy2 t salt 0004

Ms t pepper 0125

1 t minced parsley 0000

1 pint milk 1070

1 quart water in which vegeta- bles were boiled 0000

Gas, y> hour medium, 1 hour

simmering 0061

Cost for 2 quarts soup $0.2032

1 quart costs 10 cents 1 cup 2% cents.

Pare potatoes, cut fine and put in stewpan with celery and onion. Cover with boiling water, cook 30 minutes. Reserve part of the milk to mix with the flour, heat rest in double boiler. When hot stir in the flour and cook till creamy. At the end of 30 min- utes drain the vegetables, saving wa- ter, and mash fine. Gradually add the water in which vegetables were boiled, return to fire, add salt and pepper, beat with an egg whisk three minutes, then gradually beat in the boiling milk. Add butter and minced parsley and serve at once. — Mrs. L. M. Welch, 1351 East Lincoln street.

Potato Soup.

This is a very inexpensive yet ex- cellent recipe for a potato soup which, if made right, almost tastes like clam chowder, though there are neither clams nor bacon in it.

1 lb. potatoes $0.0200

V2 lb. onion (finely minced) . . . .0250

1% quarts water 0000

1 pint sweet milk or 1-3 can

condensed milk with extra

water 0535

1 T butter, pearl shortening or

other good fat 0156

1 t flour 0003

2 t salt 0006

V8 t pepper 0010

Gas, y2 hour (medium fire) 0057

Cost for 2 quarts or 8 cups. .$0.1217 Cook potatoes in iy2 quarts water. While potatoes are cooking, fry onion to a brown, stirring to keep from burning. When potatoes are done, or in about 20 minutes, drain off water into another container and mash po- tatoes fine. Put back water: strain if desired. Add salt, pepper, milk and hot fried onions. Then heat whole again, having previously added thick- ening made of teaspoonful flour. — Mrs. George E. Moore, 1091 Michigan avenue.

To Make Noodles.

Two eggs, 1 large cupful flour, mix into hard dough, then roll out thin as possible. Cut in strips, sprinkle with flour, place strips together and cut as