Heat onion, pepper, salt, bayleaf and peppercorns with tomatoes for 20 minutes. Strain. To juice and pulp add other ingredients and cook slowly 1 hour. Add parsley just before serving. CREAM OF CARROT SOUP 2 cups diced carrots 2 cups water 1 cup milk 1/8 teaspoon pepper 2 tablespoons fat 2 tablespoons flour 1 teaspoon salt Cook the carrots in the water until tender. Melt the fat, add dry ingredients, add gradually the 1 cup water in which the carrots were cooked and the milk. When at boiling point, serve with a little grated raw carrot sprinkled over top of soup. Any vegetable, raw or cooked, may be used in the same way, as cauliflower, cabbage, peas, turnips, etc. SALMON CHOWDER 1 cup cooked or canned fish 1 cup cooked potato, diced 1 cup peas 2 tablespoons fat 2 tablespoons flour 1-1/2 teaspoons salt 1/4 teaspoon paprika 2 cups milk 1 cup water from boiled potatoes 2 tablespoons chopped parsley 1 teaspoon onion juice Melt fat, add dry ingredients and gradually the liquid. When at boiling point, add parsley and serve. CHEESE CREAM SOUP 1 cup cheese 2 cups milk 2 tablespoons fat 1-1/4 teaspoons salt 1/4 teaspoon cayenne 1/2 teaspoon celery salt 3 tablespoons flour Melt fat, add dry ingredients and gradually the liquid. When at boiling point and just ready to serve add cheese. Any kind of cheese may be used for this purpose. BEAN SOUP 1 cup beans 1 quart water 1 tablespoon onion juice 1/4 teaspoon Worcestershire sauce 1 cup brown stock 1/4 teaspoon celery salt 2 teaspoons salt 1/4 teaspoon cayenne 1 hard cooked egg 1 lemon, sliced 1/4 teaspoon mustard 2 tablespoons flour, plus 2 tablespoons cold water Soak beans over night, drain. Place in 1 quart of fresh cold water and cook until very tender. Add other ingredients and bring to boiling point. Slice thin, hard cooked egg and lemon from which seeds have been removed and serve with each portion. Do not remove lemon rind as this gives a piquant flavor. POTATO AND CHEESE SOUP 2 cups cooked diced potatoes 2 cups water in which potatoes were cooked 1 cup milk 2 teaspoons onion juice 2 tablespoons fat 3 tablespoons flour 1-1/2 teaspoons salt 1/8 teaspoon cayenne 2 tablespoons of finely chopped parsley 1/4 cup grated cheese Dice potatoes and cook slowly until very tender. Rub through strainer, using potato and 2 cups of the water. Melt fat, add dry ingredients and gradually the liquids and onion juice. When ready to serve, sprinkle parsley and cheese over top. ALL-IN-ONE-DISH MEALS NEED ONLY FRUIT OR SIMPLE DESSERT, AND BREAD AND BUTTER TO COMPLETE A WELL-BALANCED MENU LENTILS WITH RICE AND TOMATOES 3/4 cup lentils 1 cup rice 1 quart tomatoes 1 teaspoon Worcestershire 2 teaspoons salt 1/4 teaspoon cayenne 1/4 teaspoon bay leaf 1/4 teaspoon sage