_Farmer's Favorite Soup._--One half cup rich sour cream, one third cup macaroni, one small onion, one stalk celery, one small carrot, one medium sized potato, chopped parsley, salt. Drop the macaroni into three cupfuls boiling salted water, and cook until thoroughly done. Have the vegetables cut into small dice. Put the cream into a small pan, and stir over the fire until the oil separates, and the albumen turns a light brown color. The degree of browning determines the flavor of the soup. Add the diced onion, carrot, and celery, and stir for a few moments. Add three cupfuls water, the diced potato, and a little salt, and cook until the vegetables are thoroughly done. Add the macaroni water to the vegetable soup; then lay the macaroni on a board, cut into small rings, and drop into the soup. Boil up well, add chopped parsley, and serve. _Roasted Potato._--Peel eight medium sized potatoes, and boil until they are about half done; then drain them, and save the water. Lay the potatoes in an oiled baking pan, brush with oil, sprinkle with salt and flour, and put into a hot oven to brown. _Baked Dressing._--Two cups soaked stale bread, one half cup milk, three tablespoonfuls chopped onion, one and one half tablespoonfuls vegetable butter, three tablespoonfuls browned flour, a pinch of sage and marjoram, and salt to taste. Soak the bread in cold water until it is soft all the way through, then press it out. Put the butter, the onion, and the savory into a small pan, and let them simmer for a few moments, to soften the onion, but do not brown. Add the brown flour, then the milk, and stir smooth. Add the bread, salt to taste, and mix. Bake in an oiled brick tin, or spread among the roasted potatoes when they are partly browned, and finish baking them together. _Egg Gravy._--Two tablespoonfuls vegetable fat, one teaspoonful chopped onion, three tablespoonfuls flour, one egg, one and one half cups potato water or almost any vegetable broth. Put the oil into a frying pan, and when it is quite hot, add the whole egg. Break the yolk with a fork, turn it over, and stir until brown over the entire surface. Remove the brown egg from the oil, and chop with a knife. Add the flour to the oil, and stir until a light brown. Add the onion, and stir; then the chopped egg and one third of the water, and stir smooth. Add the balance of the water, and boil up. Let simmer for ten minutes, and serve. The egg may be omitted, if desired; but without it, the gravy will have less flavor. _Spinach._--Wash the greens in several waters. If the spinach is young and tender, it can be cooked with no additional water beyond that remaining on the leaves after washing. As the spinach ages, it absorbs bitter flavor, and should then be cooked in boiling water, with the _cover off_. When done, drain, cut with a knife, season with salt and a little vegetable butter, reheat, and serve.