y attests:
That happiness for man--the hungry sinner--
Since Eve ate apples--much depends on dinner._
--BYRON.

CREAM OF ASPARAGUS

Mrs. K. T. Cary

Cook one bunch of asparagus twenty minutes, drain and reserve tops; add
two cups of stock and one slice of onion minced; boil thirty minutes.
Rub through sieve and thicken with two tablespoonfuls butter and two
tablespoonfuls of flour rubbed together. Add salt, pepper, two cups milk
and the tips.

CREAM OF BEAN SOUP

Mrs. E. D. Kenfield

Put one quart of milk to heat. While it is heating, put the cooked beans
through colander. Blend one tablespoonful butter with one of flour; pour
over this the hot milk. Season with salt and pepper, stir until smooth,
and then add the beans. Pea or asparagus soup can be made in the same
way.

CREAM OF CABBAGE

Cut up one small head of cabbage and boil until quite tender. Put it
through a colander, add one quart of milk, salt and pepper and thicken
with two tablespoonfuls each of butter and flour rubbed together.

CREAM OF CELERY

Mrs. W. D. Hurlbut

Cut four heads celery into small pieces and boil it in three pints of
water with one-fourth pound of lean ham minced; simmer gently for an
hour. Strain through a sieve and return to the pan adding one quart of
milk, salt and pepper; thicken with two tablespoonfuls of butter and two
tablespoonfuls of flour rubbed to a paste. Serve with whipped cream on
top.

CREAM OF CORN

Mrs. A. Donald Campbell

Put one can of corn on to simmer with one pint of water and one small
onion sliced; cook thirty minutes. Strain, return to the pan, adding one
quart of milk, salt and pepper and thicken with two tablespoonfuls of
flour and butter. Serve hot with a spoonful of whipped cream on top.

CREAM OF LIMA BEANS

Mrs. A. J. Atwater

If dried beans are used, soak them over night; in the morning drain and
add three pints of cold water; cook until soft and run through a sieve.
Slice two onions and a carrot and cook in two tablespoonfuls of butter;
remove vegetables, add two tablespoonfuls flour, salt and pepper,
stirring until very smooth; add to this one cup of milk or cream and put
into the strained soup; reheat and add two tablespoonfuls more of butter
in small pieces.

CREAM OF MUSHROOM SOUP

Mrs. J. H. Harris

One-half pound of mushrooms, cleaned and chopped fine, add to four cups
of chicken broth, cook twe