The national course in home economics

Take one quart of asparagus, cut in inch-lengths and boil in one quart of water until tender; rub through a colander and return to the water; add one pint of milk, one teaspoonful of butter rubbed with one teaspoonful of flour and cook five minutes. Season with salt, pepper and butter. Serve hot over toasted bread cut into dice. Ina M. Webber. SAGO SOUP. Heat to boiling point two quarts of beef, sprinkle into it very gradually one-half cupful of sago; boil five minutes, then set the kettle in a double boiler for one-half hour; skim; serve hot. Chef at Grand Pacific Hotel. SAGO SOUP— No. 2. One-quarter of a pound of the best pearl sago, washed till the water poured from it is clear; then stew it quite tender in water or thick broth (it will require about one quart of liquid, which should be poured on it cold and heated very slowly); then mix with it a pint of good, boiling cream and the yolks of four eggs, and mingle the whole carefully with two quarts of strong veal or beef stock, which is already boiling. Palmer House BISQUE OF TOMATO. One part stewed and strained tomatoes; two parts boiling water, a little soda; season with salt, pepper, celery salt and very little onion. Heat thoroughly. Take from stove and stir in enough sweet cream to turn soup as white as desired. Flavor with very little powdered mace and serve at once. H. B. Y. IONA PEA SOUP. Add one quart of dried peas to five of water and boil four hours. Cut up three large onions, two heads of celery, one carrot and two turnips and add to the boiled peas and water. Season with salt and pepper. Boil two hours more, thinning with water if necessary. Strain and add one lablespoonful of butter. Serve hot with dice of toast. Mrs. Mary Covert. PUREE OF VEGETABLE SOUP. Cut one-eighth of a cabbage, one carrot, one potato, one-half turnip, one-half onion and some celery. Put them into a saucepan with two or three quarts of water. Salt to taste and boil one and one-half hours. When ready to serve add one glassful of cream or milk, one tablespoonful of butter and toast squares. C. B. Preston. MINNESOTA BEAN SOUP. Soak the beans over night, and, in the morning, pour off the water, replacing it with fresh water; set on the fire until the skins slip off easily; now throw them into cold water and rub well, when the skins will rise to the top and can be removed. Boil the beans until perfectly soft, allowing two quarts of water to one quart of beans; mash the beans and add flour and butter rubbed together, seasoning with salt and pepper to taste. Pass the soup through a colander, rubbing all the thick portion through with a wooden spoon, and put into it before serving toasted bread cut into small pieces. Mrs. H. Hoover. TOMATO SOUP WITH ONIONS. Slice two onions and fry them in butter until brown; remove them and fry one dozen tomatoes just sufficient to heat them through, then put them into a stew-pan with their gravy and the onions; add a head of celery and a carrot sliced; stew gently for one-half hour, add three pints of gravy; stew one and one-half hours; pulp the whole of the vegetables through a sieve; season with white pepper, salt and cayenne. Serve with sippets of toasted bread cut in shapes. Mrs. C. I. Thurston. MOCK BISQUE SOUP.