well or it will curdle. Very nice for invalids. Can be eaten hot or cold.

VEGETABLE SOUP (MILCHIG)

Brown one-half cup of chopped onion in one tablespoon of butter, add one and a half quarts of boiling water, two cups of shredded cabbage one-half cup of chopped carrot, one leek, one tablespoon of chopped peppers, one tablespoon of chopped celery. Boil rapidly for ten minutes, then gently for one hour. Add one medium-sized potato diced and a tomato, one and a half teaspoons of salt and one-quarter teaspoon of pepper, a pinch of paprika and thyme. Cook one hour longer. Have the cover partially off the kettle during the entire time. Ten minutes before serving thicken with two tablespoons of flour mixed with one-fourth cup of cold milk.

BRAUNE MEHLSUPPE (BROWN FLOUR SOUP), No. 1

Heat a spoon of butter in a spider, add a spoon of flour, stir briskly, but do not let it get black; pour boiling water over it, add salt and caraway seeds.

BROWN FLOUR SOUP, No. 2

Heat two tablespoons of fresh butter in a spider, add four tablespoons of flour to it and brown to light golden brown, then add one quart water, stirring constantly. Season with salt and pepper and a little nutmeg. Add one pint of milk, let boil up once or twice and serve at once.

BEER SOUP

To one pint of beer add one cup of water, let come to a boil, season with salt and cinnamon if desired. Beat two egg yolks well with a little sugar and flour mixed, add one cup of milk, stir until smooth, stir all together in the hot beer mixture, let come almost to the boiling point, fold in the beaten whites of the two eggs and serve at once with croutons. If desired for a meat meal equal parts of water and beer may be used instead of milk.

SOUR MILK SOUP

Let the milk stand until it jellies, but does not separate. Put it into a saucepan and let simmer one minute. Then thicken with two generous tablespoons of flour; blend to a smooth paste with butter. Strain through a fine sieve and serve in cups or soup plates and sprinkle the top with maple sugar.

POTATO SOUP

Boil and mash three or four potatoes, one tablespoon of butter, one-half tablespoon of flour, and one teaspoon of chopped onion, letting the onion cook in the butter a few minutes before adding the flour. When this is cooked add to it a pint of milk, making a thin, white sauce. Add this to the mashed potato and pass the whole through a strainer. Return it to the fire for a few minutes to heat and blend it. Season it with salt and pepper. Sprinkle on the soup chopped parsley and a few croutons.

*For Fleischig Soup.*—This soup may be made with fat instead of butter, and the water in which the potatoes have been boiled may be used instead of the milk; any left-over meat gravy will give the soup a rich flavor.

GREEN PEA PURÉE

Cook one quart of green peas until very tender. Then mash through colander. To this amount heat one quart of milk in double boiler. Add butter, salt and pepper to taste, and last the mashed green peas.

LEEK SOUP