SPLIT PEA SOUP

1 pint split peas

1 onion

1 carrot

4 outer stalks celery

3 quarts water

1 ham bone

2 tablespoons salt (if ham not too
salty)

¢ teaspoon pepper

1 tablespoon powdered mint

2 tablespoons each butter and flour

Check peas, removing black ones. Wash
them and soak overnight. Simmer ham
bone in the water for several hours—cool
and remove fat and bone. Add peas,
grated carrot, other vegetables cut up,
salt and pepper. Boil gently four hours,
rub through strainer, reheat, bind with
butter and flour rubbed together, stir and
boil 5 minutes. Thin with hot milk if
necessary. Sprinkle mint on plates of
soup, if desired. ‘This is improved by
keeping overnight and reheated next day.

—IRIs YOUNG

CAPE COD CLAM CHOWDER

¥Y cup chopped bacon, after frying re-
move bacon from pan and add 1 large
chopped onion and saute in the bacon
fat. Heat 1 pint of milk, 1 large tin
whole clams, which have been cut into
smaller pieces, in separate pots, and then
add the clams to the milk. Add 1 diced
boiled potato, bacon and onion, pepper
and more salt if desired. We find the
clams and bacon are salt enough.

—PEARL LONG

ONION SOUP

1 large onion, sliced very thin. Brown
lightly in 2 tablespoons butter, carefully.
Add 1 quart good meat stock. ‘Toast
rounds of bread, spread with cream
cheese. Place in soup plates and pour
the hot soup over and serve.

—LENA PECK

CREAM SOUP VARIATIONS

1. Cream of Spinach: Add to white
sauce 114 cups spinach puree and 4 tea-
spoon sugar. Season to taste. Serve very
hot with croutons.

2. Cream of Corn: Add 2 cups cooked
corn seasoned with thinly sliced onion.
Serve hot with popped corn, dash of
paprika and strips of pimento on top.

3. Cream of Tomato: Add 2!% cups
tomato puree, pinch of soda and | tea-
spoon grated onion. Serve hot and top
with whipped cream if desired.

4, Cream of Pea: Add 2'4 cups of pea
puree, 1 teaspoon grated onion.

5. Cream of Mushroom: Simmer 4 Ib.
of mushrooms sliced thin in 2 tablespoons
butter. Add ¥ cup water and cook
slowly for 10 minutes. Add this to 2 cups
white sauce and serve hot with toasted
crackers.

6. Cream of Celery: Add 2 cups of
celery pulp, season and serve hot.

7. Cream of Asparagus: Add to the
white sauce 2 cups of asparagus puree.
Serve hot with whipped cream.

—BupA BROWN

YOUR FAMILY DESERVES

AYLMER

Quality

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