GERMAN POTATO SOUP.— Cook 1 leek and 4 or 5 potatoes in a qt. of water. Pour off the water and mash the potatoes and leek, return the water and set on the stove again. Put a table- spoon of water in a spider and add a chopped onion; simmer until the onion is done, but not brown; add a few cracker crumbs and brown it nicely; add \]^ cups milk, season, and add to the soup. This is almost equal to oyster stew. — Mrs. Robt. McLelland, Wheeling, 111. IOWA POTATO SOUP.— Boil 1 doz. small, peeled potatoes in 1 qt. of water until done; mash and pour all through colander'; add 1 qt. of sweet milk and 1 pt. of beef broth; butter size of an tg^', season with salt and pepper. — Mrs. C. J. Jeffries, Winnetka, 111. POTATO AND CELERY SOUP.— Boil 6 medium-sized pota. toes in 3 pts. of water, with as much as celery as desired. When tender, put them through a strainer, add 1 pt. of sweet cream or milk, salt, pepper and butter to taste✪ Variation II - Potato Soup. Serve hot. — Mabel Sturte- vant, 105 S. Dearborn St., Chicago, 111. POTATO SOUP WITH MEAT DUMPLINGS.— 3 large pared potatoes brought to boil and water poured off. Put into 2 qts. of water and a little butter or same quantity of stock. Brown 1 large onion, cut into cubes and fried with 2 tablespoons of flour in drippings until rich brown, add to soup; season to taste. For dumplings take J/2 lb. Hamburg steak, butter size of tgg, rubbed to cream, yolks of 2 eggs, J^ cup soaked and squeezed bread, a little salt, and stiffly beaten white of 1 tgg. Mix very thoroughly and drop with tablespoon into boiling soup about 10 or IS minutes before serving. — Mrs. Elizabeth Cullis, 418 S. 20th Ave., Maywood, 111. COOK COUNTY COOK BOOK 203 SWEET POTATO SOUP.— Let onion, chopped fine, simmer in 1 tablespoon of butter, add 5^2 tablespoon of flour. To this add a pt. of milk, stirring it to a creamy consistency. Then add 3 or 4 mashed potatoes; strain; heat again, stirring well. — Mabel Sturte- vant, 105 S. Dear<born St., Chicago, 111. POTAGE A LA REINE.— Mix together the yolks of 3 hard- boiled eggs, Yz cup cracker crumbs, and "%. cup milk, until smooth; add the whites and 1 cup of chicken meat, chopped very fine, and pressed through a colander. Add 1 qt. of chicken stock and sea- son to taste. Lastly, add 1 pt. of cream and serve as soon as hot. — Mrs. Helen E. Putnam, 4503 Forest Ave., Chicago, 111. POULETTE SOUP.— Melt 3 tablespoons of butter, add 3 tablespoons each of diced celery, turnip and carrot, 1 tablespoon of minced onion, a bay leaf, a blade of mace and a bit of parsley. Cook slowly 20 minutes. Blend 3 tablespoons of flour, and with it pour over gradually 3 pts. of milk, season with salt and pepper, and cook in a double boiler 20 minutes longer; then strain and add 2 ^%^ yolks beaten with J^ cup cream. ✪ Poulette Soup— Mrs. Emma Mclntyre, 430 S. 20th Ave., Maywood, 111. PUMPKIN SOUP.— To 1 cup cooked pumpkin add 1 qt. of milk; cut the pumpkin into small pieces, sprinkling lightly with salt, and cook in boiling water 5 minutes; drain off the water, mash thoroughly, and stir in a tablespoon of hot, melted butter✪ Pumpkin Soup; pour boiling milk over croutons, arranged in a soup dish, and add the pumpkin, stirring the whole well together. Serve at once. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. QUEEN VICTORIA'S FAVORITE SOUP.— Chop 1 cup of ✪ Queen Victoria's Favorite Soup

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GERMAN POTATO SOUP.— Cook 1 leek and 4 or 5 potatoes in a qt. of water. Pour off the water and mash the potatoes and leek, return the water and set on the stove again. Put a table- spoon of water in a spider and add a chopped onion; simmer until the onion is done, but not brown; add a few cracker crumbs and brown it nicely; add \]^ cups milk, season, and add to the soup. This is almost equal to oyster stew. — Mrs. Robt. McLelland, Wheeling, 111. IOWA POTATO SOUP.— Boil 1 doz. small, peeled potatoes in 1 qt. of water until done; mash and pour all through colander'; add 1 qt. of sweet milk and 1 pt. of beef broth; butter size of an tg^', season with salt and pepper. — Mrs. C. J. Jeffries, Winnetka, 111. POTATO AND CELERY SOUP.— Boil 6 medium-sized pota. toes in 3 pts. of water, with as much as celery as desired. When tender, put them through a strainer, add 1 pt. of sweet cream or milk, salt, pepper and butter to taste. Serve hot. — Mabel Sturte- vant, 105 S. Dearborn St., Chicago, 111. POTATO SOUP WITH MEAT DUMPLINGS.— 3 large pared potatoes brought to boil and water poured off. Put into 2 qts. of water and a little butter or same quantity of stock. Brown 1 large onion, cut into cubes and fried with 2 tablespoons of flour in drippings until rich brown, add to soup; season to taste. For dumplings take J/2 lb. Hamburg steak, butter size of tgg, rubbed to cream, yolks of 2 eggs, J^ cup soaked and squeezed bread, a little salt, and stiffly beaten white of 1 tgg. Mix very thoroughly and drop with tablespoon into boiling soup about 10 or IS minutes before serving. — Mrs. Elizabeth Cullis, 418 S. 20th Ave., Maywood, 111. COOK COUNTY COOK BOOK 203 SWEET POTATO SOUP.— Let onion, chopped fine, simmer in 1 tablespoon of butter, add 5^2 tablespoon of flour. To this add a pt. of milk, stirring it to a creamy consistency. Then add 3 or 4 mashed potatoes; strain; heat again, stirring well. — Mabel Sturte- vant, 105 S. Dear<born St., Chicago, 111. POTAGE A LA REINE.— Mix together the yolks of 3 hard- boiled eggs, Yz cup cracker crumbs, and "%. cup milk, until smooth; add the whites and 1 cup of chicken meat, chopped very fine, and pressed through a colander. Add 1 qt. of chicken stock and sea- son to taste. Lastly, add 1 pt. of cream and serve as soon as hot. — Mrs. Helen E. Putnam, 4503 Forest Ave., Chicago, 111. POULETTE SOUP.— Melt 3 tablespoons of butter, add 3 tablespoons each of diced celery, turnip and carrot, 1 tablespoon of minced onion, a bay leaf, a blade of mace and a bit of parsley. Cook slowly 20 minutes. Blend 3 tablespoons of flour, and with it pour over gradually 3 pts. of milk, season with salt and pepper, and cook in a double boiler 20 minutes longer; then strain and add 2 ^%^ yolks beaten with J^ cup cream. — Mrs. Emma Mclntyre, 430 S. 20th Ave., Maywood, 111. PUMPKIN SOUP.— To 1 cup cooked pumpkin add 1 qt. of milk; cut the pumpkin into small pieces, sprinkling lightly with salt, and cook in boiling water 5 minutes; drain off the water, mash thoroughly, and stir in a tablespoon of hot, melted butter; pour boiling milk over croutons, arranged in a soup dish, and add the pumpkin, stirring the whole well together. Serve at once. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. QUEEN VICTORIA'S FAVORITE SOUP.— Chop 1 cup of

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