SWISS POTATO SOUP.—­Pare and cut up into small pieces, enough white turnips to fill a pint cup, and cook in a small quantity of water.  When tender, add three pints of sliced potatoes, and let them boil together until of the consistency of mush.  Add hot water if it has boiled away so that there is not sufficient to cook the potatoes.  When done, drain, rub through a colander, add a pint and a half of milk and a cup of thin cream, salt if desired, and if too thick, a little more milk or a sufficient quantity of hot water to make it of the proper consistency.  This should be sufficient for two and a half quarts of soup.

SWISS LENTIL SOUP.—­Cook a pint of brown lentils in a small quantity of boiling water.  Add to the lentils when about half done, one medium sized onion cut in halves or quarters.  When the lentils are tender, remove the onion with a fork, and rub the lentils through a colander.  Add sufficient boiling water to make three pints in all.  Season with salt, reheat to boiling, and thicken the whole with four table spoonfuls of browned flour, rubbed to a cream in a little cold water.

TOMATO AND MACARONI SOUP.—­Break a half dozen sticks of macaroni into small pieces, and drop into boiling water.  Cook for an hour, or until perfectly tender.  Rub two quarts of stewed or canned tomatoes through a colander, to remove all seeds and fragments.  When the macaroni is done, drain thoroughly, cut each piece into tiny rings, and add it to the strained tomatoes.  Season with salt, and boil for a few minutes.  If desired, just before serving add a cup of thin cream, boil up once, and serve immediately.  If the tomato is quite thin, the soup should be slightly thickened with a little flour before adding the macaroni.

TOMATO CREAM SOUP.—­Heat two quarts of strained, stewed tomatoes to boiling; add four tablespoonfuls of flour rubbed smooth in a little cold water.  Let the tomatoes boil until thickened, stirring constantly that no lumps form; add salt to season.  Have ready two cups of hot rich milk or thin cream.  Add the cream or milk hot, and let all boil together for a minute or two, then serve.

TOMATO AND OKRA SOUP.—­Take one quart of okra thinly sliced, and two quarts of sliced tomatoes.  Simmer gently from one to two hours.  Rub through a colander, heat again to boiling, season with salt and cream if desired, and serve.

Canned okra and tomatoes need only to be rubbed through a colander, scalded and seasoned, to make a most excellent soup.  If preferred, one or two potatoes may be sliced and cooked, rubbed through a colander, and added.

TOMATO SOUP WITH VERMICELLI.—­Cook a cupful of broken vermicelli in a pint of boiling water for ten minutes.  Turn into a colander to drain.  Have boiling two quarts of strained, stewed tomatoes, to which add the vermicelli.  If preferred, the tomato may be thickened slightly with a little cornstarch rubbed smooth in cold water before adding the vermicelli.  Salt to taste, and just before serving turn in a cup of hot, thin cream.  Let all boil up for a moment, then serve at once.