Transcribed (as originally written) by Jan Williamson in memory of her grandmother, Sarah J. (Daley) Kiteley and her mother Anna (Kiteley) Harrington Brown.

Put one pint of milk in a double boiler, add one pint of cooked or canned peas, which have been put through the colander. rub together one tablespoon of flour and one of butter and add to soup. Just before serving add one-half pint of cream and serve very hot. Canned or green corn soup may be made in the same way and is very delicious .--Isabelle Livingstone.

Take one and one-half pints of chicken stock previously boiled and all of the fat removed. Set on back of range and season to taste, using pepper and a dash of celery salt. Beat one egg to a foam, add one teaspoon of flour, blend thoroughly. Just ten minutes before serving add to stock, bring slowly to boiling point, but do not let it boil as it will curdle if it does. When all ready to serve add a cupful of minced chicken and one cup of stiffly whipped cream. This is sufficient for six persons.--Anna Black.

One can peas, one quart milk and cream, one tablespoon butter, salt and pepper to taste. Put milk in double boiler, mash peas through sieve and add to boiling milk. Add butter, salt and pepper and when it boils up, serve.--Mrs. Charles Montague.

Put flour in pan, break in one egg, add salt, mix in as much flour as the egg will take up, roll to wafer thinness, cut in strips and cook in clear soup twenty minutes.--Mrs. John Herman.

One pint tomatoes, one teaspoon salt, one-half saltspoon white pepper, one-half saltspoon soda, one tablespoon Kingsford’s cornstarch, one-third cup butter, one quart milk. Add soda and seasoning to the tomatoes; when boiling add the cornstarch wet with cold water, and boil ten minutes. Then strain and add, with the butter, to the milk already heated in a double boiler. Beat thoroughly and serve at once.--Maude C. Seeley.