n to cook in a
stew-pan. Mix the flour with the cold milk, and stir into the boiling
milk. Cook for 10 minutes, then add the salt, pepper and butter. Stir
the soda into the hot tomatoes and stir 1/2 minute, then rub through a
strainer. Add the strained tomatoes to the thickened milk, and serve
at once.

POTATO SOUP.

4 potatoes, medium size.
2 tbsps. minced celery.
2 tbsps. of flour.
1/4 tsp. of pepper.
1/2 tsp. minced parsley.
1-1/2 pints of milk.
4 tbsps. minced onions.
1 tsp. of salt.
1 tbsp. of butter.

Pare the potatoes, place on the fire in enough boiling water to cover,
and cook for 30 minutes. Reserve 1/2 cup milk, put the remainder in
the double boiler with the onion and celery and place on the fire. Mix
the cold milk with the flour and stir into the boiling milk. When the
potatoes are cooked pour off the water, mash them until fine and
light. Gradually beat into them the milk; now add salt, pepper and
butter, and rub the soup through a sieve. Return to the fire and add
the minced parsley; simmer for 5 minutes and serve immediately. (The
parsley may be omitted and celery salt substituted for the minced
celery.)

CELERY SOUP.

1 head celery.
1 pint milk.
1 tbsp. butter.
1/2 tsp. salt.
1 pint water.
1 tbsp. chopped onion.
2 tbsps. flour.
1/2 ssp. pepper.

Wash and scrape the celery, cut into 1/2 inch pieces, put it into the
pint of boiling salted water and cook until very soft. Mash in the
water in which it was boiled. Cook the onion with the milk in a double
boiler 10 minutes and add it to the celery. Rub all through a strainer
and put on to boil again. Melt the butter in a saucepan, stir in the
flour and cook until smooth, but not brown, then stir it into the
boiling soup. Add the salt and pepper; simmer 5 minutes and strain
into the tureen. Serve very hot.

* * * * *

EGGS.

While eggs are nutritious and valuable as food they should not be used
too freely, as they are a highly concentrated form of food. The
albumen (white) of egg is one of the most valuable tissue builders.
Much depends upon the manner in which they are cooked. Eggs fried in
fat or hard boiled are very indigestible. Do not use an egg until it
has been laid some hours, as the white does not become thick till then
and cannot be beaten stiff. Eggs should be kept in a cool dark place,
and handled carefully in order to av