The new home cook book

of milk. Butter, salt and pepper to taste. Cook the tomatoes thoroughly in the water, have the milk scalding, (over water to prevent scorching.) When the tomatoes are done add one-half teaspoonful of saleratus, which will cause a violent effervescence. It is best to set the vessel in a pan before adding it to prevent waste. When the commotion has ceased add the milk and seasoning. When it is possible it is best to use more milk than water, and cream instead of butter. The soup is eaten with crackers and is by some preferred to oyster soup. This recipe is very valuable for those who keep abstinence days. Mrs. B. J. Seward. To one pint tomatoes canned, or four large raw ones, cut up fine, add one quart boiling water and let them boil. Then add one-half teaspoon of soda, when it will foam ; immediately add one pint of sweet milk, with salt, pepper and plenty of butter. When this boils add eight small crackers rolled fine, and serve. Equal to oyster soup. Mrs. J. Hudson. One quart of tomatoes, one soup-bone, one onion, one cucumber sliced, two ears of grated corn, salt, pepper and a trifle of cayenne pepper. Boil four hours, then add one tablespoon of corn starch dissolved in cold water ; strain before serving. Mrs. G. W. Brayton. For one gallon of soup, take two and a half quarts good beef stock, one medium sized carrot, one turnip, one beet and two onions peeled and cut in pieces ; boil the vegetables in the beef stock three-quarters of an hour ; strain through a sieve ; add a two quart can of tomatoes and boil fifteen minutes ; strain again and add salt and pepper. While this is cooking, take a sauce-pan that will hold about six quarts and put in a quarter of a pound of butter and heat it to a light brown ; add while hot three tablespoons of flour ; take from the fire and mix thoroughly ; add one dessert spoon of sugar and stir until it boils; boil fifteen minutes and strain. Mrs. L. H. Smith. Make one gallon beef stock. Take half peck ripe tomatoes, cut in halves, two carrots, two onions, one turnip cut fine ; boil all together for one hour and a half, then strain all through a fine sieve; take a sauce-pan large enough to hold it and put it on the fire with half pound of butter ; heat it until of a light brown color, and add two spoons of flour, mixing well together; add to this two spoons of white sugar, salt and pepper to suit taste; stir well until it boils; let it boil and skim it for five minutes, and serve very hot. This recipe serves a large family; usually prepare two quarts of beef stock for a small family, using half the quantity of ingredients. ASPARAGUS SOUP. Mrs. D. Three or four pounds of veal cut fine, a little salt pork, two or three bunches of asparagus and three quarts of water. Boil one-half of the asparagus with the meat, leaving the rest in water until about twenty minutes before serving; then add the rest of the asparagus and boil just before serving ; add one pint of milk ; thicken with a little flour and season. The soup should boil about three hours before adding the last half of the asparagus. GREEN PEA SOUP. Anonymous.