Soup is served first at meals because it wakens the appetite. This quality is increased
by the addition of Mustard. Whether you are having delicious home-made soup,
or prepared soup, here is a good suggestion to give either a subtle flavour. Mix
4 teaspoonful of Mustard with a little cold water. Let stand for a minute or two
then mix with the soup before serving. Try any one of the recipes following—
you'll be delighted.

DINNER CHOWDER

2 cups diced potatoes 6 teaspoon Mustard
34 cup minced onion 14 teaspoons Worcestershire Sauce
l4 cup diced celery 2 cups milk

214 teaspoons salt \4 lb. grated cheese

2% cups boiling water 1 tablespoon minced parsley

4 tablespoons butter 1 cup cooked or canned

4 tablespoons flour tomatoes

l4 teaspoon pepper

Combine potatoes, onion, celery, 1 teaspoon of the salt and boiling water in deep
kettle. Cover; simmer until tender—about 15 minutes. Meanwhile, melt butter in
double boiler. Blend in flour. Add remaining 1% teaspoons salt and next 4 ingre-
dients, while stirring. Cook, stirring until thickened. Add cheese and stir until
melted. Stir into potato mixture. Add parsley and tomatoes. Heat. Serves 4 as main

dish.
CREAM OF POTATO SOUP

3 medium potatoes 1 medium onion chopped

1 stalk of celery, cut in pieces 114 tablespoons melted butter or
114 tablespoons flour cooking oil

1 teaspoon Mustard 2 cups milk

salt and pepper

Peel the potatoes, cut in slices and cook with the onion and celery in 3 cups of
boiling water until tender, then press the vegetables and cooking water through
a sieve. Make a sauce by combining the butter or cooking oil with the flour and
Mustard adding the milk gradually and cooking until thickened, stirring constantly.
Add the sieved potatoes and season to taste with salt and pepper. Four to five
servings.

OLD-TIME PEA SOUP

2 lbs. yellow peas 2 tablespoons flour
1 lb. salt pork (score rind) l1 teaspoon Mustard

Place peas in pot, cover with boiling water, boil 3 minutes, drain and repeat 3
times. Then cover with boiling water, add salt pork and boil 2 hours. Mix 2 table-
spoons flour with 1 teaspoon Mustard and % cup water. Add to soup.

TOMATO SOUP

3 cups meat stock l4 small bay leaf

3 cups canned 1 teaspoon Mustard
tomatoes 4 cup each—diced

3 tablespoons butter carrot, onion, ham,

1 teaspoon sugar celery

1 tablespoon diced salt and pepper
parsley 4 cloves

Cook the ham, carrots, onion, celery in the butter
until lightly browned. Add tomatoes, seasonings,
and cook slowly one hour. Strain, add hot stock,
season and serve hot.

where mustard is specified always use KEEN’S D.S.F.