When making the
thin white sauce, place the onion in the milk and leave it until the
milk is scalded. Then remove the onion to the other mixture and make the
sauce. This gives sufficient onion flavour. (Will serve eighteen.)

_Lima-bean Soup_

1 c. Lima beans
2 qt. water
2 whole cloves
1 bay leaf
1 tsp. salt
3 tbsp. butter
2 tbsp. flour
3 tbsp. minced onion
1 tbsp. " carrot
1 tbsp. " celery
1/4 tsp. pepper

Soak the beans overnight in soft water or in hard water which has been
boiled and cooled. If cold, hard water is used, add 1/4 tsp. baking-soda
to 1 qt. of water. In the morning, drain and put on to cook in 2 qt. of
water. Simmer until tender. It takes 2 hours. Cook the minced vegetables
in the butter for 20 minutes, being careful not to brown them. Drain out
the vegetables and put them into the soup. Put the flour and butter into
a pan and stir until smooth. Add this mixture to the soup. Add the
cloves, bay leaf, and seasonings, and simmer for 1 hour. Rub through a
sieve. One cup of milk may be added. Bring to the simmering point and
serve. (Will serve eighteen.)

_Note._--If desired, the vegetables may be used without
browning and the cloves and bay leaf omitted.

_Milk and Cheese Soup_

4 c. milk
2 tbsp. flour
1-1/3 c. grated cheese
Salt and pepper to taste

Thicken the milk with flour, cooking thoroughly. This is best done in a
double boiler, stirring occasionally. When ready to serve, add cheese
and seasoning. (Will serve six.)

_Cream of Rice Soup_

4 tbsp. rice
4 c. milk
3 tbsp. butter
1/2 small onion
4 stalks celery
1/2 bay leaf
Salt and pepper to taste

Scald the milk, add the well-washed rice, and cook for 30 minutes in a
closely covered double boiler. Melt the butter and cook the sliced onion
and celery in it until tender, but not brown. Add these, with the bay
leaf, to the contents of the double boiler, cover, and let it stand on
the back of the stove for 15 minutes. Strain, season with salt and
pepper, re-heat, and serve. Note that the bay leaf is added and allowed
to stand, to increase the flavour, and may be omitted if desired. (Will
serve six.)

_Rice Pudding_

3 c. rice
6 c. water
6 c. milk
2 c. sugar
4 eggs
2 tsp. salt
3 c. fruit (chopped raisins) if desired

Wash the rice in a strainer placed over a bowl of cold water, by rubbing
the rice between the fingers. Lift the strainer f