If fresh vegetables are used, they should be boiled in as little water as possible and this water added with the vegetables to the hot, thickened milk. The addition of one-half to one cup of cream to these soups improves their taste but is not necessary. If the cream is whipped and added just before serving, the appearance is also much improved. The vegetables may be pressed through a sieve or not, as preferred. If the soup is to be served in cups it is better to do this or chop the vegetables very fine, but if the soup is to be served in soup plates it looks attractive and is more substantial if the vegetables are cut in inch pieces and left in the soup. All cooks are familiar with _cornlet soup_, _tomato_ _bisque_, and _oyster_ and _clam stews_, the foundation of which is also milk. Plenty of good recipes for them can be found in any standard cook book. =Cereal Cream Soups.=—There is another class of soups used much in Europe but, unfortunately, little known here. They are very nourishing, easy of preparation, and delicious. A few recipes will suffice to introduce the housewife to this class of soups and she can then easily add to the varieties herself. Her family will enjoy the new dishes for their good taste and their novelty. Croutons, crackers, zwieback, or toast may be served with any of them. They should always be prepared in a double boiler. =Rice Soup= 1 qt. milk ⅓ cup rice 1 tablespoon butter 1 tablespoon sugar Heat the milk in a double boiler, add the rice and cook two hours. Add sugar and butter. Sprinkle cinnamon on each plate of soup when serving. =Sago Soup= 1 qt. milk 4 tablespoons sago 1 tablespoon butter 1 egg yolk 2 tablespoons sugar Heat the milk in a double boiler, add sago and cook one-half hour. Care must be taken to stir the mixture often when the sago is first added or it will lump. Add butter and egg yolk beaten with sugar. =Oatmeal Soup= 1 cup oat flakes 1 pint boiling water 2 tablespoons sugar 1 pint milk 1 tablespoon butter Add oat flakes to water and boil one-half hour. Add milk and boil one-half hour, add sugar and butter. =Farina or Cream of Wheat Soup= 3 pints milk ½ cup farina or cream of wheat 1 tablespoon butter 1 tablespoon sugar Scald milk and add cereal slowly. Cook one hour and add butter and sugar and a sprinkling of nutmeg. =Milk Chowders=