The broth may be mixed with the cream and served in a cup, and the zwieback eaten with it. XIV.--Cream of Celery Soup No. 1--293 Calories. Wash the celery stalks, scrape and cut into one-inch pieces. Boil in a very little water, with a pinch of salt. When tender, put the celery into one cup and the water into another cup. Squeeze the juice of one-half lemon on the celery stalks and let stand for 10 or 15 minutes. Heat a tablespoonful of butter and mix with a tablespoonful of mixed flour, and add the hot celery water. If there is not sufficient fluid, add more boiling water. When done, remove from the fire, add another teaspoonful of butter, then add the celery; mix well. If the lemon makes it too sour, pour some boiling water over the celery, and let it drain through a colander. When ready to serve, combine the soup with the yolk of an egg, as directed in Apple Soup No. 3. If vegetables cause fermentation, they are less liable to do so if treated with acids as directed above. Calories. Celery 3 stalks 25 Butter 1 tablespoonful 100 Mixed Flour 1 tablespoonful 35 Yolk of Egg 1 48 Butter 1 teaspoon 85 ---- 293 XV.--Cream of Celery Soup No. 2--343 Calories. Prepare and finish like the foregoing. Add one-half cup of beef, mutton or veal broth in place of hot water. XVI.--Cream of Celery Soup No. 3, with Two Black Crusts. 436 Calories. Prepare like No. 1, omitting lemon, egg and extra butter, and using three ounces of hot cream instead. XVII.--Cream of Celery Soup No. 4, with Two Black Crusts. Cook the celery as directed in No. 1. Add two teaspoonsful of cornstarch with water, and three ounces of hot cream. XVIII.--Cream of Asparagus Soup with Black Crusts. Prepare in the same manner as cream of celery soup, in four different ways. XIX.--String Bean Soup, with or without Zwieback. Select young, tender string beans, wash, trim and shred fine or break into one-half inch pieces. Cook in a very little water. Finish like Cream of Celery Soup, with or without lemon, egg or cream. Add plenty of chopped parsley just before removing from the fire. This soup is very purifying to the liver and intestines, but should not be given to fever patients. XX.--Cream of Cauliflower Soup with Black Crusts. Prepare the same as Cream of Celery Soup. The use of lemon is important for people who suffer with gas and flatulent dyspepsia. XXI.--Whey Gruel No. 1, with Zwieback.