1 pt. of soup stock, 3 bunches of celery, chopped fine, cooked 1/2 hr., 1 qt. milk put in just long enough before using, to boil up, add enough flour to thicken the least bit, also pepper and salt. Serve hot. - Mrs. Frank Mullins, Franklin, 111.

Brown Celery Soup

1 head celery, 4 potatoes, and 1 carrot (all cut in small pieces), 1 Spanish onion, and 2 qts. of water Mode. Chop the onions small and fry in butter till brown. Add to the water, and boil 15 minutes, then strain out the onion. Add the vegetables, and boil 1 hr., seasoning with pepper and salt. - Mrs. B. Hubert, 3733 Elmwood Ave., Chicago, 111.

Cream Of Celery Soup

Wash a bunch of celery, cut into inch lengths and boil in just enough water to cover it until so soft that it can be rubbed through a colander. Rub through the colander, return to the fire, and add, if you have it, a pt. of white stock. Scald a pt. of milk and thicken it with a tablespoon of flour rubbed into 1 of butter, and, when smooth, add the liquid. Season with white pepper and celery salt, and serve at once. - Jane Parker, 803 S. 2nd Ave., Maywood, 111.

Variation I

Take 2 qts. veal stock, 2 bunches celery, 3 cloves, 2 onions, 3 peppercorns, 1 bunch parsley, boil 1 hr. and strain, then add 1 pt. whipped cream, after dished. Season with salt to taste. Tapioca or asparagus may be substituted for celery. - Mrs. Ethan Earle, Mayfair, 111.

Cheese Ball Soup

To 1 qt. soup stock, add 2 small red peppers and a dash of onion juice. Cut stale bread in small squares, roll in melted butter, then in grated cheese, and bake in hot oven until brown and crisp; drop in soup just before serving. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Cream Of Cheese Soup

Put 1 qt. (4 cups) of milk in a double boiler and with it 3/4 of a cup of grated cheese, 1 teaspoon of grated onion, 1 teaspoon of some piquant sauce, 1/4 teaspoon of salt, a dash of cayenne pepper, 1 tablespoon of flour and 1 of butter, rubbed together. Stir until smooth, then beat the yolks of 2 eggs with 2 tablespoons of milk, put in the tureen, and pour the boiling soup over them, stirring during the process. Add a little salt, and serve with croutons. - Mrs. Clark Mason, Bensen, 111.