A good flavored corn soup may be made of two parts milk flavored with a little onion and parsley, thickened with flour and one part corn purée; but a richer flavored soup results when chicken or veal broth is combined with the milk and a little cream, half to a whole cup to two quarts of soup is used. Recipe for Cream of Corn Soup Score the kernels in each row with a sharp knife and with the back of the knife press out all of the pulp. Melt three (level) tablespoonfuls of butter, in it cook two slices of onion and two branches of parsley until the onion is softened and yellowed; add three tablespoonfuls of flour, a dash of black pepper and half a teaspoonful of salt; stir and cook until frothy, then add three cups of milk and stir until boiling; add the corn pulp and let boil five minutes. Add more seasoning if needed. Vary by the use of broth or cream. * * * * * QUERY 1626.--"Recipe for a very appetizing dish consisting of a poached egg set above a round of toast and another of ham with a yellow sauce over the whole. Also a recipe for Sponge Cake for Jelly Roll. One given in the magazine was a failure." Eggs Benedict Split and toast the required number of English muffins. Have ready poached eggs and some very thin rounds of broiled ham, one of each for each half muffin. Dip the edges of the toasted muffins in boiling, salted water, and spread lightly with butter; set a slice of hot ham above the toast and the poached egg above the ham and pour Hollandaise sauce over the whole. Hollandaise Sauce For six eggs, beat half a cup of butter to a cream, then beat in, one at a time, the yolks of four eggs, with a dash of salt and of pepper; add half a cup of boiling water and two tablespoonfuls of lemon juice and cook over hot water, stirring constantly until the mixture thickens. Sponge Cake for Jelly Roll We should be glad to know which recipe for sponge cake published in this magazine did not turn out successfully. We have given recipes for many grades of sponge cake, but all have been used by us repeatedly with good results. Any recipe for good sponge cake may be used for a jelly roll, but some formulas will give a dry and others a moist cake. The first of the following recipes is for a small, inexpensive cake. Recipes for Sponge Cake for Jelly Roll I 2 eggs 1 cup of sugar 1 cup of flour 1/4 a teaspoonful of salt 2½ level teaspoonfuls of baking powder 1 teaspoonful of vanilla extract 1/3 a cup of hot milk Beat the eggs without separating the whites and yolks; beat in the sugar, fold in the flour, salt and baking powder, sifted together, then beat in the milk. Bake in a shallow pan. Turn upon a cloth, trim off the edges, spread with jelly and roll. The cake must be rolled while hot. II 5 eggs 1 cup of sugar 1 cup of flour Grated rind of 1 lemon 2 tablespoonfuls of lemon juice _or_ 1 rounding teaspoonful of baking powder