The water in which rice has boiled or any vegetable stock may be substituted for milk and the soda then omitted. CANTON STEW Put 2 cups of finely shredded cabbage in enough water to boil and let cook slowly until tender, which should be in about three quarters of an hour. When the cabbage has been cooking half an hour, add a cup of milk, and when it is nearly done put in 2 cups of milk; let boil up once, then season with salt, black pepper, and pour in a hot tureen, in which should be laid 1 teaspoon of butter. Those who like oyster crackers served in or with milk stews can use them with this soup which greatly resembles an oyster stew in flavour. CARROT BROTH Scrape and cut 3 or 4 large carrots (or more of the small French sort) in eighths lengthwise and boil them until tender. Put 2 tablespoons of butter in a saucepan, and when melted add 1 scant half cup of oatmeal to it, putting in 1 tablespoon at a time and stirring carefully with a wooden spoon until all the butter is taken up; then put in 1 ladle of stock in which the carrots have been cooked, and continue stirring; then another ladle of stock, and so on until a cup and a half of stock has been added during ten minutes' slow cooking. Now put in another cup of stock and let cook ten minutes; then, as the soup will be getting too thick, add another cup of stock and so on, thinning the soup with additional stock until the oatmeal is thoroughly cooked. If Quaker Oats is used, the soup will only have to cook about forty minutes, and it is best to strain it before serving; fine Scotch meal will take longer, but does not need to be strained and thickens somewhat better. When the soup is half cooked add 1 teaspoon of salt, 1 saltspoon of pepper, and a dash of nutmeg. (Serve the carrots with a plain sauce or warm them up next day in some of the ways mentioned under Carrots.) CREAM OF CARROT AND ONION Take 2 cups of grated carrot and 1 chopped onion and fry for ten minutes with 1 tablespoon of butter and then cover with 4 cups of cold water and let boil. Add salt and pepper and in twenty minutes 1 cup of milk in which 1 tablespoon of flour has been dissolved. CREAM OF CARROTS Put 2 cups of grated carrot with 1 pint (2 cups) of cold water in a double boiler, and when heated add 2 tablespoons of butter and 1 teaspoon of sugar. Let cook for an hour, then add 1/2 cup of stale bread crumbs and 2 cups of water, and let cook half an hour longer. Rub the contents of the double boiler through a fine sieve, add 1 1/2 cups of hot milk, 1 tablespoon of salt and a saltspoon of pepper, and return to the boiler. Beat 2 egg-yolks in 1/2 cup of milk, and when the soup boils again stir them into it. Stir hard for one minute and serve. CREAM OF CHEESE