point, serve with a little grated
raw carrot sprinkled over top of soup. Any vegetable, raw or cooked,
may be used in the same way, as cauliflower, cabbage, peas, turnips,
etc.

SALMON CHOWDER

1 cup cooked or canned fish
1 cup cooked potato, diced
1 cup peas
2 tablespoons fat
2 tablespoons flour
1-1/2 teaspoons salt
1/4 teaspoon paprika
2 cups milk
1 cup water from boiled potatoes
2 tablespoons chopped parsley
1 teaspoon onion juice

Melt fat, add dry ingredients and gradually the liquid. When at
boiling point, add parsley and serve.

CHEESE CREAM SOUP

1 cup cheese
2 cups milk
2 tablespoons fat
1-1/4 teaspoons salt
1/4 teaspoon cayenne
1/2 teaspoon celery salt
3 tablespoons flour

Melt fat, add dry ingredients and gradually the liquid. When at
boiling point and just ready to serve add cheese. Any kind of cheese
may be used for this purpose.

BEAN SOUP

1 cup beans
1 quart water
1 tablespoon onion juice
1/4 teaspoon Worcestershire sauce
1 cup brown stock
1/4 teaspoon celery salt
2 teaspoons salt
1/4 teaspoon cayenne
1 hard cooked egg
1 lemon, sliced
1/4 teaspoon mustard
2 tablespoons flour, plus 2 tablespoons cold water

Soak beans over night, drain. Place in 1 quart of fresh cold water
and cook until very tender. Add other ingredients and bring to boiling
point. Slice thin, hard cooked egg and lemon from which seeds have
been removed and serve with each portion. Do not remove lemon rind as
this gives a piquant flavor.

POTATO AND CHEESE SOUP

2 cups cooked diced potatoes
2 cups water in which potatoes were cooked
1 cup milk
2 teaspoons onion juice
2 tablespoons fat
3 tablespoons flour
1-1/2 teaspoons salt
1/8 teaspoon cayenne
2 tablespoons of finely chopped parsley
1/4 cup grated cheese

Dice potatoes and cook slowly until very tender. Rub through strainer,
using potato and 2 cups of the water. Melt fat, add dry ingredients
and gradually the liquids and onion juice. When ready to serve,
sprinkle parsley and cheese over top.

ALL-IN-ONE-DISH MEALS

NEED ONLY FRUIT OR SIMPLE DESSERT, AND BREAD AND BUTTER TO COMPLETE A
WELL-BALANCED MENU

LENTILS WITH RICE AND TOMATOES

3/4 cup lentils
1 cup rice
1 quart tomatoes
1 teaspoon Worcestershire
2 teaspoons salt
1/4 teaspoon cayenne
1/4 teaspoon bay leaf
1/4 teaspoon sage

Soak lentils over night; drain; add one