CREAM OF CHESTNUT SOUP

Shell, blanch and cut into pieces 2 cupfuls of Italian chest-
nuts; cover with two cupfuls boiling water; add 1 slice onion, %
cupful chopped celery, 1 bay leaf, 1 sprig of parsley, 1 saltspoon-
ful paprika; cover and boil till chestnuts are tender—about %
hour. Press through sieve, add | quart milk and 1 tablespoonful each
of butter and flour; cook 3 minutes; add 1 teaspoonful salt; serve
with whipped cream on top. —Mrs. P. S. McKergow

CARROT SOUP

2 cupfuls carrots chopped fine 1 sprig parsley

2 cupfuls water 4 tablespoonfuls butter
14 cupful rice 114 tablespoonfuls salt
2 tablespoonfuls flour A few grains Cayenne

2 slices onion
Cook the carrots in water until tender; press through sieve,
reserving the liquid. Cook rice in the milk in a double boiler until
very tender. Cook the onion in butter; add flour and seasoning.
Mix carrots with rice and milk; pour into the flour and butter;
bring to the boiling point, strain and serve. If too thick, thin with

milk. —Mrs. William Ward
POT-AU-FEU: FRENCH VEGETABLE SOUP
4 lbs. beef A vegetable bouquet consisting
14 of a cabbage of parsley, bay leaf and thyme
2 leeks or onions 4 cloves stuck into an onion
Legs and neck of a chicken 12 peppercorns
2 carrots cut in large pieces 1 tablespoonful salt

Cover the meat with about 6 quarts of water and let come to
boiling point, skim and add the vegetables and simmer for 4 hours,
Before serving, cut into slices, very thinly, % Ib. of stale French
bread. Place slices in soup plates and pour over strained soup, or
leaving in some of the vegetables if desired, dash over each plate
a little chopped parsley. After removing meat and prior to strain-
ing, the soup may be a little more highly seasoned if desired.

—Mrs. Leon Dreyfus

WILD DUCK SOUP

Cover bones of 4 or 5 wild ducks with water, boil slowly until
almost jellied, strain, and to the liquor add 1 generous cupful of
milk, a tablespoonful of cream of barley and bring to boiling point.
When ready to serve add 1 tablespoonful of whipped cream to each
plate, garnish with shake of paprika and a sprig of parsley.

—Mrs. P. A. O’Farrell (Dublin)

RELISH TO SERVE WITH SOUP

Soak maraschino cherries either in white vinegar or lemon
juice, then stuff with finely chopped celery.

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