r this Competition.

8. The decision of the Editors will be final and no
correspondence can be entered into with unsuccessful competitors.

Competitors are asked to note that legibility of handwriting will
carry weight as well as intrinsic merit.

HEALTHY LIFE RECIPES.

SOUPS.

Many cases of ill-health demand that the meals should be as dry as
possible. Having granted this, it will be admitted that there is quite
a proper place for soups in ordinary everyday food reform catering.

The chief objection to ordinary soups is that they are made on a basis
of meat stock and flavoured with one of various "meat extract"
preparations. Meat stock, meat gravy and meat extract all alike
represent the least desirable elements in flesh food, namely, the
acids and tissue-wastes of the living animal at the moment of its
death--acids and tissue-debris which were on their way to normal
excretion via the lymph channels, veins, etc.

It is therefore only common-sense to avoid such soup-bases,
especially as the most excellent soups can be made without recourse to
any animal product.

The juices of vegetables, being rich in alkaline "salts" and other
organic elements, are the natural cleansing agents in a rational diet.
Hence to obtain a maximum _remedial_ effect, vegetable soup should be
taken in the form of a clear, unflavoured broth, quite apart from the
solid meals, and preferably on retiring. But for the dinner or supper
soup, some richness of flavour and creaminess of substance are
pleasing and legitimate.

The following recipes explain, first, how to prepare vegetable
"stock," and then how to make rich, creamy nourishing soups, on the
basis of that "stock." Each recipe will, of course, suggest
variations.

HOW TO MAKE VEGETABLE STOCK.

Put any fresh vegetables in season in a large stewpot--being careful
not to include _overmuch_ cabbage or other coarse green leaves, as
these give a rather strong flavour--with a quart or more of water,
cover, and simmer gently for at least two hours. The outer leaves
discarded when preparing vegetables for the table, the stalks and
stems, and the peelings of apples, potatoes, etc., should all be used
for stock, care being taken, of course, to cleanse them well first,
cutting out any insect-eaten or decayed parts.

ALMOND CREAM SOUP.

Mix two tablespoonfuls of fine wholemeal or good "standard" flour into
a smooth paste with a little water, add this to the hot stock