TOMATO SOUP ARISTOCRAT

One quart of tomato pulp and liquor pressed through a fine
sieve into the cooking pot, then add a fresh bouquet of chervil,
chives, marjoram and tarragon. Heat to the steaming point, add
a saltspoonful of soda, boil up quickly and skim carefully. Add
pinch of salt and pepper. Thicken to a smooth velvety cream with
1!4 tablespoonfuls of dissolved corn starch, and add the milk from
1 fresh cocoanut. Lastly add 1 cup of beaten sweet cream. Garnish
with thin slices of tangerine oranges on top.

—Mrs. A. E. McB. Bell-Irving

CLAM AND TOMATO BISQUE

1 qt. clams 1 small onion

116 cupfuls cold water 2 cupfuls cream

1 cupful of stewed and strained Salt to taste
tomatoes Yz cupful of flour

Yz teaspoonful soda Vz cupful butter

Pour water over clams then drain. To water add hard part of
clams, finely chopped. Heat slowly to boiling point, cook 20 min-
utes, remove onion, add flour and gradually add clam water; add
cream, soft part of clams, and soon as the boiling point is reached
add tomatoes to which soda has been added. Season with salt,
pepper and cayenne; serve immediately —Mrs. Jack Paterson

CLAM BROTH

18 clams chopped fine. Put 1 pint milk and liquid from clams on
stove in separate pans. When liquid is hot add to hot milk’; then
add chopped clams. Heat thoroughly and serve in cups with
whipped cream. —Mrs, Pat Fraser

MUSHROOM SOUP, SPANISH

1 quart of chicken or veal stock, thicken with butter or flour.
Stir butter and flour together, about 1 or 2 tablespoonfuls of each.

_Add 1 pint of cream. Chop canned mushrooms and add, just be-

fore taking from fire. Cut Spanish or red peppers in strips, add
just before serving; season with salt and pepper.—Mrs. M. Newell

CREAM OF FRESH MUSHROOMS

The hearts of 4 leeks, some celery, 1 onion all cut fine: fry
them in butter; then pick over some nice white mushrooms, wash
and chop fine; cook them a few minutes with the leeks, celery and
onion, then sprinkle in a little flour; simmer a minute, then add
bouillon. Let this cook for about ™% an hour; press through a
sieve; put back into pot and boil a few minutes; add cream and
small bits of butter; season to taste. Serve very hot with small

croutons on side. —Mrs. Thos. H. Kirk
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