MILK SOUP WITH MACARONI. Break some macaroni into boiling salted water, boil fast for 45 minutes. When done, add an equal part of buttermilk or sweet milk. Thicken with a little rice flour. MILK SOUP WITH FLOUR DUMPLINGS. Prepare some flour dumplings with or without eggs. Drop into boiling salted water when done, add some hot milk or buttermilk. Thicken with a little flour, add salt and serve. Sweet dried fruits can be added. BUTTERMILK SOUP WITH RICE. Cook some rice with water as directed for “Water Rice”; when done add one quart of buttermilk to one quart of cooked rice, mix well and stir over the fire until it boils. Add one-third cup of sugar and simmer with a piece of cinnamon or vanilla for half an hour longer. Add more salt if necessary. Some dried soaked cold prunes, currants or raisins may be mixed with the soup before serving. This forms a perfect meal for dinner on hot summer days or for supper in winter or summer. ASPARAGUS SOUP. No. 1. Cut off one-third of the upper end of the asparagus, then wash, cut in pieces and put to boil in water, add some salt; when tender thicken with mixed flour, let boil 10 minutes. Add one-third rich hot milk, flavor with pepper. Serve. ASPARAGUS SOUP. No. 2. Prepare as No. 1; when tender, heat some butter, thicken with mixed flour, add the asparagus water gradually and boil a few minutes. Then remove from the fire, stir several yolks of eggs with a little cold water on a soup plate, add the asparagus soup gradually. Flavor with lemon and serve. BARLEY SOUP. No. 1. Soak a cup of pearl barley. Boil with two quarts of water, some celery, onions, and finely cut carrots; cook for two hours or longer. Mash all through a colander, add more boiling water if necessary. It must be thick like gravy. Add a piece of butter or a little cream, and serve. BARLEY SOUP. No. 2. Prepare like the foregoing, add more hot water when straining. Melt some butter or fat, add one or two tablespoonsful of mixed flour, and part of the barley soup, and cook. When done, mix with the balance of the barley soup. Let all boil up for a few minutes and serve. Add plenty of chopped parsley. BARLEY SOUP. No. 3. Prepare like number one or two, boil without vegetables. Leave the barley in it or strain. Mix with cold stewed prunes before serving. Add cream, if desired. CARROT SOUP. Scrape and wash some young carrots. Cut into small pieces and stew in water with a little salt. When done, mash up fine and run through a colander. Prepare with butter, flour and soup stock. Add plenty of chopped parsley, also raw pea juice, if desired. SPINACH SOUP. Prepare from spinach water, with butter and flour. When done, add a few tablespoonsful of finely chopped spinach. Flavor with grated onion and lemon. MIXED VEGETABLE SOUP.