The national course in home economics

them over the fire with rather over three quarts of water. Simmer gently for one-half hour, at the end of which time the cabbage must be added, having previously been parboiled and chopped. In fifteen minutes put in the tomatoes and a bunch of sweet herbs and give all a good boil for twenty minutes longer. Put through a colander; return the soup to the fire; stir in a good tablespoonful of butter, pepper and salt, one-half cupful of milk, thickened with corn-flour; let it boil up, and it is ready for the table. H. F. L. VERMICELLI SOUP. Break six ounces of vermicelli in pieces. Boil until nearly cooked in boiling water and salt. This will take fifteen minutes. Add it when well drained to twelve gills of boiling nut-meal stock. Boil till done, about one-half hour in all. L. S. E. DRIED PEA SOUP. Take a pint of dried peas and three quarts of water, six large onions, outside sticks of two heads of celery, a small bunch of sweet herbs, two carrots. Boil all these vegetables together till they are soft and tender. Strain them through a hair sieve, pressing the carrot pulp through it. Then boil the soup well for an hour with the best part of the celery, a teaspoonful of pepper, add a little dried mint and fried bread with a little spinach. Mrs. Elsie Schultz. CREAM OF CELERY— No. 2. Trim a head of celery and boil in one pint of water for thirty-five minutes, boil a small onion finely cut in one pint of milk; mix one tablespoonful of flour with two tablespoonfuls of cold milk, add to the onion and milk and cook in a double boiler for ten minutes. Mash celery in the water in which it has been cooked, mix it into the boiling milk, add one tablespoonful of butter, one cupful of rich cream and season with pepper and salt to taste. Strain and serve immediately. Cora Hampton. CORN CHOWDER. Scrape one dozen ears of sweet corn from the cob and put it in a granite kettle with enough water to cover; let boil twenty minutes, skimming off the corn as it floats on the top; pare one-half dozen potatoes, cut into slices, then mash and put into water to scald. Fry an onion in a piece of butter and put into a saucepan with the corn water. Now put the potatoes and corn, first seasoning with salt and pepper, on the fire and let simmer for fifteen minutes or until the vegetables are tender. Put in one tablespoonful of butter and one pint of milk and boil up again. Serve hot with salt wafers. Mrs. C I. Addison. CREAM OF LENTILS. Soak two cupfuls of lentils in cold water for several hours> then place in a granite kettle over a slow fire with two quarts of water, one carrot, one onion, three whole peppers, a bunch of parsley and salt to taste. Cook for one hour and rub through a sieve; put some buttered toast in the tureen, pour over the puree and serve. A Vegetarian. CREAM OF CHESTNUT SOUP. Boil in white broth a pint of steamed chestnuts; when tender mash fine, pass through a sieve, add some good cream and season. If not thick enough add a little flour and butter mixed. Serve hot. Mrs. Mira Madison. ONION AND CELERY SOUP. One cupful of celery and two onions finely chopped; cook with one quart of water until very tender; then add one quart of rich milk; season with butter, salt and pepper; serve hot. Frances I. Willard. PLAIN ASPARAGUS SOUP.