is soft, and serve.


~SALMON SOUP~--Take the skin and bones from canned salmon and drain off
the oil. Chop fine enough of the fish to measure two-thirds of a cup.
Cook a thick slice of onion in a quart of milk twenty minutes in a
double boiler. Thicken with one-quarter cup of flour rubbed smooth with
one rounding tablespoonful of butter. Cook ten minutes, take out the
onion, add a saltspoon of pepper, one level teaspoon of salt and the
salmon. Rub all through a fine strainer, and serve hot. The amount of
salmon may be varied according to taste.


~SORREL SOUP~--Wash thoroughly a pint of sorrel leaves and put in a
saucepan with two tablespoonfuls of butter, four or five of the large
outside leaves, a sliced onion, and a few small sprigs of parsley. Toss
over the fire for a few minutes, then sift into the pan two
tablespoonfuls of flour and stir until blended with the butter
remaining. Transfer to the soup kettle and pour in gradually, stirring
all the time, three quarts of boiling water. Cook gently for fifteen or
twenty minutes, then add a cupful of mashed potato and one of hot milk.
Season with salt, pepper and a little nutmeg. Have in the soup tureen
some croutons of bread toasted brown, pour the hot soup over them and
serve. The sorrel should be cut in fine pieces before cooking. This is
one of the delicacies of the early spring, its slightly acid flavor
making it particularly appetizing.


~TOMATO SOUP~--Put one quart can of tomatoes, two cups of water,
one-half level tablespoon of sugar, one level teaspoon of salt, four