One lb. of fresh mushrooms or 1 qt. canned. Cut them in pieces with a silver knife, put them in a porcelain sauce pan, add 1 tablespoonful of lemon juice, 1 tablespoonful of boiling water, a little salt. Stir with a silver fork and cook 5 minutes. Cool, then drain, skim out the mushrooms, chop fine and add to the liquor.

Put 1 qt. of milk in a double boiler. Rub together 1 tablespoonful of butter and 2 tablespoonfuls of flour. Stir into the milk, cook until it thickens, add the mushrooms, season with salt and pepper. If made with the white mushroom, add the yolk of an egg just before serving.

One can or 4 bunches asparagus
1 pt. white soup stock
1 pt. cream
2 tablespoons butter
1 tablespoon chopped onion
2 tablespoons flour
1 teaspoon sugar
1 1/2 teaspoons salt
1/8 teaspoon pepper (white)

Cut off and lay aside asparagus tips. Cut stalks in short pieces and stew in soup stock. Cook onion and butter slowly for 10 minutes, add flour, and stir until smooth. Add this, with sugar, salt and pepper to asparagus stalks and stock. Simmer 15 minutes. Rub through sieve, return to stew pan, add cream and asparagus tips, and after boiling up once serve without delay.

Slice 6 or 8 large tomatoes and 1 or 2 onions into water enough to cover, and cook 30 minutes. Grate a dozen ears of corn, add to this, cooking 5 or 10 minutes longer. Rub through a colander and return to the fire, adding 1 qt. of hot milk and butter, salt and pepper to taste. Let all come to a boil, and pour into a tureen with 1/2 pt. of cream.

Boil 4 or 5 sticks of celery till tender in a qt. of chicken stock. Strain and add sufficient milk to make what soup you wish and a little thickening. Season with salt and pepper, let come to a boil, and serve at once.

Take 5 heads of celery, cover with 2 qts. of water, boil 2 hours with a very little juice of onion and 3 leaves of whole mace; strain and cool. Add 1 qt. of milk, 1 heaping tablespoonful of flour and 1 of butter mixed together until smooth, a little salt and red pepper. Boil 15 minutes. Serve in cups with a spoonful of whipped cream added to each just before serving.

One qt. of milk, heat in a double boiler
1 qt. of celery cut fine and boiled soft
salt, butter and pepper to taste

Add the hot milk just before serving. Serve without straining.

Press 1 can of kidney beans through a wire sieve, add 1 pt. of hot water and 1 pt. of soup stock and boil all together seasoning with salt, pepper, butter and a little celery salt. Thicken with a small tablespoonful of flour and pour hot on 5 thin slices of lemon, and hard boiled eggs sliced or cut in dice.

Bean soup is greatly improved if you will add the bones from your roasts, or scraps of steak. Just before serving remove the meat, run the soup through a colander mashing the beans through too; put the soup on the stove again, add a cup of cream or rich milk.

Soak 1 pt. of white beans over night. Boil either a ham bone or the bones from roast beef in 2 qts. of water, add the beans, boil and strain. Season with salt, pepper and butter and a bunch of herbs. Add just before serving 1 pt. of milk or cream. Serve with croutons. In one family this is the "favorite dish.".

Put 1 qt. of oysters and liquor in a porcelain kettle over the fire. When just about to boil pour into a colander over a bowl leaving oysters in colander; chop oysters as fine as possible and pound well in mortar or wooden bowl.

Put in saucepan an egg of butter and when it bubbles throw in 2 tablespoonfuls of flour, stir well to work flour without allowing it to color, pour in liquor, and when well mixed add pounded oyster pulp and 1 pt. good cream. Pass all through fine sieve and season with salt and cayenne pepper. Return to fire and heat without allowing to boil, and as it is about to be served add 1/2 cup of whipped cream and very small piece of butter. Whisk well with egg beater for 1 minute keeping it hot without boiling, and serve immediately.

OYSTER COCKTAIL. One-half bottle catsup, 1 teaspoon Worcestershire sauce, 9 drops tabasco sauce, pinch of paprika or red pepper, juice of 1 lemon, pinch of salt and pinch of white pepper, 1 pt. small oysters. Drain the oysters. Mix sauces, spices and lemon juice, and add oysters. Serve cold in small glasses with sprig of parsley.