Soup is a necessary and wholesome item of the diet during the winter months, but no matter what the season it adds variety to the menu, and can be made at little cost. Here are a few delicious and easily made soups:—

Artichoke Soup.

1 turnip or parsnip, ½ head celery, 1lb. artichokes, 1 large onion, 3 pints stock, 1 pint boiling milk, few slices of bacon or ham, 1 tablespoonful cornflour, 2 lumps sugar, 3 ozs. butter, salt and pepper (cayenne if preferred).

Put bacon and vegetables, cut in thin slices, into a stewpan with butter. Braise these for ten minutes, keeping them well stirred; wash and pare the artichokes into thin slices; add to other ingredients with one pint of the stock; when stewed down to a smooth pulp, put in remainder of stock; stir well, add seasonings, and simmer for five minutes; then strain through a strainer and simmer again for a few minutes, and add the boiling milk. Thicken with cornflour. Serve with sippets of fried bread.

N.B.—Bacon fat may be used instead of the bacon and butter.

Milk Soup.

2 onions, 1 pint milk, 1 egg, 1 cup wholemeal bread crumbs, a little grated nutmeg.

Chop onions finely. Cook in the smallest quantity of water, add salt, grated nutmeg and pint of milk. Simmer, remove from the fire and stir in the beaten egg. Do not allow soup to boil after the egg has been added. Stir for a few minutes, put in the breadcrumbs, and serve immediately.

This is an excellent soup for children.

Haricot Bean Soup.

½lb. haricot beans, 2 onions, 2–3 stalks celery, 2 ozs. bacon fat, 3 pints water, 1 pint milk, parsley, 2 lumps sugar, 1 tablespoon cornflour, salt and pepper.

Wash the beans well in cold water. Put into basin and pour over the three pints of cold water, cover and let them soak over night Next day strain off the liquid and set aside for making the soup. Melt the bacon fat in a saucepan, put in the beans and vegetables, cut into small pieces, cook for ten minutes without browning. Then add the bean liquid and stir well for a few minutes. Put on the lid and allow to simmer for about 2½ hours (or until beans are soft). When ready, rub through a sieve into a basin. Rinse out the saucepan, return the soup to it, add the cornflour, milk and seasoning, and cook for about ten minutes longer.

Serve with sippets of fried bread.

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