From the Salem Cook Book.

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“Good friends, who would these pages test,
A whisper in your ear:
These dishes are the very best
Your husbands’ hearts to cheer!
let none escape, but try them all—
To boil or fry or bake;
We’ll warrant they are just as good
As mother used to make!”
-—ARISTOS COOK BOOK.

— SOUPS —

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CREAM OF TOMATO SOUP. — MRS. W. P. LANE.

One pint of fresh or canned tomatoes, add one small onion, sliced fine, put on stove and boil ten minutes, then add a pinch of soda dissolved in hot water.

In another dish put one quart sweet milk; as soon as boiling add one teaspoon flour smoothed with a little water or milk.

Remove from stove, add tomatoes, one tablespoonful butter, salt and pepper to taste.

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CREAM OF TOMATO SOUP. — MRS. A. F. VAN ATTA.

Use beef broth or any fresh meat soup, to this add one-half quart of tomatoes.

To one pint of sweet milk add one-fourth teaspoonful soda dissolved in a little hot water.

Draw the broth and tomato mixture to edge of stove to prevent burning or souring while the milk is added. Season to taste with celery salt.

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TOMATO SOUP. — MRS. DON NORTON.

Strain one quart tomatoes through sieve and let come to a boil. Add one-fourth teaspoonful soda, next add one quart cold milk, salt and pepper to taste.

A small amount of thickening may he added if one desires a little more body to it. Onion also adds to it.

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TOMATO SOUP. — MRS. FRANK CRANE.

Take a quart of tomatoes, add a little water, let come to a boil, then strain. To the liquor add salt, pepper, and a cupful of sweet cream. Serve hot.

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CORN SOUP. — M. C. R.

Cook one can of corn in two cupfuls of cold water for half an hour.

Boil one quart of milk with two slices of onion in double boiler: salt and pepper to taste.

Add corn to the milk, cook a few minutes and strain. Thicken with two tablespoonfuls of butter rubbed to a smooth paste with one tablespoonful ’Aristos’ flour.

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CORN SOUP. — V. P. S.

Make either with fresh or canned corn. When fresh, cut from cob and scrape all that is sweet that remains on cob.

To one quart of corn add one quart of hot water. Boil one hour or longer and put through a colander.

Put into a saucepan, butter the size of an egg, and when melted, sprinkle in a heaping tablespoonful Aristos flour.

Cook a moment, stirring constantly, and add corn pulp gradually. Season with pepper and salt.When done add scant pint of boiled milk and cup of cream.

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PEA SOUP. — MRS. MELVIN WATERS.

- one can peas strained through colander or sieve to remove skins,
- one small grated onion,
- one quart (or more) of milk,
- good sized lump of butter,
- salt to taste,
- one tablespoonful flour stirred with a little milk or water and added when time rest comes to a boil.

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COWBOY SOUP. — MRS. MELVIN WATERS.

- one can corn,
- one can tomatoes,
- one pint white beans cooked.

Cut one-half pound of bacon into small pieces and fry until crisp. Add to the rest of time ingredients: serve at once.
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PLAIN OYSTER SOUP. — CONTRIBUTED.

Pour one quart of oysters in a colander; rinse by pouring over them one pint of cold water; put this in a porcelain kettle.

Add a pint of boiling water, let boil, skim thoroughly, season with pepper and piece of butter the size of an egg.

Add the oysters, having removed all the shells; let boil up once. Season with salt and serve. Hot milk may be used instead of water if preferred.

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POTATO SOUP. —L. M. B.

- three small potatoes,
- one pint milk,
- one teaspoonful chopped onion,
- one-half teaspoonful salt,
- one-half teaspoonful pepper,
- one teaspoonful butter,
- one-half teaspoonful celery salt,
- one-half tablespoonful Aristos flour,
- one stalk celery.

Boil potatoes until very soft. Drain and mash.

Cook onion and celery in milk in double boiler, add potatoes. Rub through sieve and put on to boil again.

Add butter and flour rubbed together. Season then let boil five minutes.

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BEAN SOUP. —MRS. V. G. C.

One pint of beans washed and cooked until partly done. Add one-fourth teaspoonful of soda and stir thoroughly through the beans.

Drain off this water and add more boiling water, cook until perfectly done.

Rub through colander and season with salt, pepper and butter. Thin with milk and heat again before serving.

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BEAN TOMATO SOUP. — MRS. GLEN WHITTAKER.

Boil one cup of beans in two quarts of water, with a pinch of soda, until the beans are cooked to pieces.

Add one-half or more of a can of tomatoes, a good sized piece of butter, pepper and salt, and cook about one-half hour. Just before serving add about a pint of milk or cream.

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NOODLES.

One egg, beaten and a little salt. Stir stiff with flour and roll thin until it will hang.

It is better to let this stand an hour or so. Cut in strips, flour and stack, and slice in thin pieces.

— SANDWICHES —

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RIBBON SANDWICHES. — MRS. CHAS. KENSLER

Cut slices of graham bread and white bread about one-quarter inch thick. Cut off crusts, spread graham bread with pimento cheese and white bread with butter.

Put slices together alternately until there are five slices. Put damp cloth around same and keep under pressure about one-half hour. Cut the same as a loaf of bread.

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LETTUCE SANDWICHES. — H. U. C.

Spread slices of whole wheat bread with butter, put on a lettuce leaf and some of the ’High Art Salad Dressing.’

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CHEESE AND WALNUT SANDWICHES. — G. F. I.

- one-half pound cheese,
- one fourth pound English walnut meats,
- one-fourth teaspoonful salt and
- a dash of cayenne pepper.

Put these through a food chopper then mix with any good salad dressing until soft enough to spread. Put between thinly sliced bread.

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EVERREADY SANDWICH FILLING. — MRS. ERMA LANE SOPER.

Two sweet peppers or paprika,
two hard boiled eggs,
one fourth pound grated cheese.

Chop peppers and eggs, mix with cheese.

Make a dressing of:
- one egg,
- one-half cupful vinegar,
- one-half cupful water,
- one teaspoonful onion juice,
- one-half teaspoonful salt,
- one tablespoonful sugar and
- ’Aristos’ flour.

Boil until thick and pour over other ingredients and stir thoroughly together.

Put in glass jars.

Dilute with a little milk when needed. If kept cool it will keep for weeks.

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EGG SANDWICHES. — P. C. B.

Chop finely the whites of hard boiled eggs; mash the yolks very fine then mix yolks and whites, season with salt, pepper and butter and moisten with mayonnaise or any good salad dressing.

Cut slices of bread as thin as possible, spread evenly and sparingly with the mixture. Put together in pairs and cut in squares, oblongs, or triangles.

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PEANUT SANDWICHES. — P. C. B.

One pint of freshly roasted peanuts; remove the shells and red skins.

Put nut meats through a food chopper, add sufficient salad dressing to spread the mixture on thin sliced of bread, and press these together.

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BAKED BEAN SANDWICHES. — CONTRIBUTED.

Mash cold baked beans very fine, season with mustard and spread between buttered bread. Celery leaves chopped fine may be added if desired.

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PHILADELPHIA SANDWICHES—One cake of Philadelphia cream cheese mixed with canned Spanish peppers, chopped fine. One large pepper is sufficient for one cake of cheese. Spread between thinly sliced bread.

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SALMON SALAD FOR SANDWICHES. — MRS. GILBERT THOMPSON.

One can of salmon; pick to pieces until fine. Add salad dressing until it is thin enough to spread evenly on buttered slices of bread.