Page 10 ANYONE CAN COOK

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CREAM OF CELERY SOUP
By N. BRIGGS

Celery cut and scraped to 1 tbsp. butter
make 11% pints 1 tbsp. flour
214 cups milk 1% cup whipped cream

1 slice onion

Cook celery until very tender in a pint of water. Put through sieve, rub-
bing through as much celery as possible. Scald milk with onion. When
milk is sufficiently flavored take out onion and add celery. Heat, then
thicken with flour and butter. Add sait, pepper and a dash of paprika.

Just before serving add whipped cream. Serve with crackers buttered
and browned in oven.

DUCHESS SOUP
By EILEEN R. GILLEY

142 cups chopped raw potatoes 1 pint boiling milk (more milk,
ly cup chopped raw carrots if too thick)
14 cup chopped raw celery 2 tbsp. chopped parsley
14 cup chopped onion 1 tbsp. butter :
1 quart boiling water 1 tsp. salt

1% cup grated cheese

Cook all the vegetables in the boiling water until soft. Mash all together
in the water. Heat the milk and add to the vegetable mixture. Add
parsley, salt and butter. Sprinkle each soup plate with a small portion
of grated nippy cheese, when ready to serve.

QUEEN VICTORIA’S FAVORITE SOUP
By MRS. N. H. McQUARRIE

1 cup cold baked chicken, 1 cup sweet cream
chopped as fine as pos- . Yolks of 3 hard boiled eggs
sible | mashed fine.

1 pint chicken broth

RHODA’S BONFIRE SPECIAL CLAM CHOWDER
By MRS. C. A. SYMMES

2 cups minced clams 1 medium potato, diced small
3 tbsp. butter or diced salt 1 tin tomato soup
pork 1 cup water
1 medium sized onion, minced 2 cups milk
2 tbsp. flour 1 clove garlic (optional)
1

carrot, diced small Salt and pepper to taste

Melt butter and then add minced onions. Fry together until nice and
brown, then add clams. Thicken this mixture with flour, add soup, water

and milk, then diced vegetables. Season to taste. Simmer for about one
hour. Serves four.

TOMATO BOUILLON

By MRS. J. A. REID
1 can tomato juice

Dilute with equal amount water, 1 or 2 Oxo cubes dissolved in the water.
Serve hot in cups or iced in glasses.

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“Food without seasoning ts like talk without reasoning.”