The Monmouth Baptist ladies' cook book

To a pint of veal stock add one pint of milk, butter and flavor of onion ; season. Add two cups of ground roasted peanuts. Simmer twenty or thirty minutes. Add half a pint of peanut butter to one quart of boiling milk, season with a bay leaf, a little salt, celery salt, or extract, and one tablespoonful of grated onion. Cook for six minutes in a double boiler, and then thicken with one tablespoonful of flour or cornstarch, moistened in a little cold milk. Cook until smooth, strain through a fine sieve and serve at once with croutons made of entire wheat bread, or chopped or ground peanuts may be added after the soup is strained. POTATO SOUP. Mrs. W. Warner. Boil for three-quarters of an hour in just sufficient water to cover four peeled potatoes, piece of celery, small piece of onion and whole mace. Mash potatoes, and strain through colander in three pints of boiling milk. Add butter, salt and pepper. Boil up two or three times and pour in tureen, in which are grated parsley and three tablespoons of whipped cream. POTATO SOUP, NO. 2. Mary A. Page. Pare and slice six good sized potatoes, slice one onion, season with a few sprays of parsley, pepper and salt, butter size of an egg, boil in one quart of water. When clone add one quart of rich milk, and slice three hard boiled eggs into soup. SOUP A LA HEINE. Miss Christine Fasbender. Use either beef or chicken stock or both. Boil celery in stock to flavor. Before serving, add butter and small quantity of flour, not enough to thicken. Cut a little of the meat in thin strips and add chopped almonds. SALMON SOUP— QUICKLY MADE. Mrs. M. B. Sexton. One tablespoon of butter, melted in stewpan. Add two tablespoons of flour ; mix well ; small teaspoon of salt and one of celery salt, one saltspoon of white pepper. Add this thickening to one quart of boiled milk. Have ready one small can of salmon free from skin and bone, chipped fine ; add to milk. Boil up once and serve immediately. CREAM OF SPINACH. Boil a peck (or less) of spinach. When tender rub through strainer. Add liquor in which it was boiled, with one pint of stock, two tablespoons of butter, rubbed with two tablespoons of flour, one pint of cream or milk. Add one well beaten egg just before serving and cook one minute. TAPIOCA SOUP. Mrs. Belle Parsons. Simmer in one quart of stock three cloves, three bay leaves. Ten minutes before serving remove cloves and bav leaves, add one tablespoon instantaneous tapioca, oour over one well beaten egg. Serve immediately. This is fine. TOMATO BISQUE. Mrs. J. H. McMillan. One pint can of tomatoes, one pint ot sweet cream, one-half teaspoon soda, one teaspoon sugar, one tablespoon of minced onion, one tablespoon of corn-starch, one tablespoon of butter, one-half pint boiling water, two tablespoon fuls rolled crackers, salt to taste. Stew the tomatoes with the water and onion for half an houi then add sugar, salt and pepper. Heat the cream and add soda to it. Rub butter and corn-starch (or flour) to a paste, thin with a little of the hot cream and stir into the cream just as it comes to the- boil. Cook till well thickened. Press tomatoes through a colander, add cream and rolled crackers and serve at once. TOMATO BOUILLON. Mrs. Eliza Smith.