VEGETABLE SOUP WITHOUT MEAT.

Cut up one pint of all sorts of fresh vegetables,
cauliflower, turnips, carrots, cabbage, parsnips and the
like, with half again as much of chopped onion and
celery mixed. Allow one cupful of mashed potato or
cooked navy beans for its thickening. Now put into
saucepan one-half teacup of clarified soup fat or butter.
When it smokes, add first the chopped onions, stir well
to keep from burning; when they redden, add heaping
tablespoonful of flour, until it assumes the same brown
or reddish color. Now, add gradually one quart of hot
water, and when smooth, pepper and salt to taste. Then
put in all the other vegetables. Simmer in double
boiler for two hours; press through fine sieve and serve.

CREAM OF SPINACH.

(A delicate green soup.)

One pint of spinach pulp, which has been put through
a fine sieve; one quart fresh milk; one medium-sized
onion, grated ; one medium-sized potato, strained through
sieve ; one large tablespoonf ul of flour worked smoothly
into two of butter. Boil for three minutes in double
boiler before thickening. Then add pepper, salt and
a grating of nutmeg. Green pea soup may be made by
this recipe, following it without change except substitu-
tion of peas for spinach. J. B. Cutter.