As a basis for the soup, the teacher should secure a vegetable that the pupils use in their own homes, and crackers or bread to serve with the soup. If dried peas are used, they should be allowed to soak overnight and be put on to cook early in the morning. It will be well to have the cooking of the carrots begun before the lesson period. If the carrots are cut up in small pieces, they will cook more quickly. RECIPES _Cream of Carrot Soup_ 1 c. cooked carrots 2 c. vegetable water 2 c. milk 4 tbsp. flour 2 tbsp. butter Salt and pepper to taste Press the vegetables through a sieve or chop finely; put the vegetable water on to heat. Mix the flour smoothly with an equal measure of milk and thin it with a little more of the milk. Stir into the steaming liquid, stirring constantly until it thickens. Stir in the butter, vegetable pulp, and remaining milk. Season to taste and serve hot. Serves six. _Cream of Potato Soup_ 1 pt. milk or milk and water 2 tsp. chopped onions 3 potatoes 1 tbsp. butter 1 tbsp. flour 1 tsp. salt 1/8 tsp. pepper 2 tsp. chopped parsley Put the milk to heat in a double boiler. Boil the potatoes and onion together until soft, then rub the liquid and pulp through a strainer into the hot milk. Bind with the flour, add the seasonings, and serve hot. Serves four. _Pea Soup_ 1 c. split peas 2-1/2 qt. water 2 tbsp. chopped onion 3 tbsp. butter 3 tbsp. flour 1-1/2 tsp. salt 1/8 tsp. pepper 1 pt. milk Wash the peas and soak them overnight in cold water, drain and rinse thoroughly, add 2-1/2 quarts of cold water and the onion, cook slowly until soft, rub the liquid and pulp through a strainer, and bind with the flour. Add the milk and the seasonings and serve hot. Serves six to eight. _Toast_ Cut stale bread into slices one quarter of an inch thick; put on the toaster or fork, move gently over the heat until dry, then brown by placing near the heat, turning constantly. Bread may be dried in the oven before toasting. Hot milk may be poured over dry toast. _Croutons_ Cut stale bread into one-half-inch cubes and brown in the oven. _Crisp Crackers_ Put the crackers into the oven for a few minutes, or split and butter thick crackers, and brown in a hot oven; serve with soup. METHOD OF WORK Devote a few minutes to a discussion of cream soups and a review of the cooking of vegetables and white sauce. Divide the work among the members of the class, assigning enough to each pupil to keep her busy, arranging the work so that the soup and its accompaniments will be ready for serving at the same time. LESSON XI: EGGS _Food value and general rules for cooking eggs. Cooked in shell, poached, scrambled, and omelet._ SUBJECT-MATTER