Quick Tomato Soup

requires one pint of canned tomatoes, one quart of water, four tablespoonfuls of butter or butter substitute, four tablespoonfuls of barley or potato flour, one teaspoonful of salt, one tablespoonful of chopped onion, and bay leaf or parsley. Mix the water, tomato and seasoning, heat to boiling point, then add butter and flour rubbed to a paste. Boil for a half hour; add two teaspoonfuls of beef extract, then strain and serve.

Cream of Asparagus Soup

Take one pint of the hard, rejected portions of asparagus, cover them with a pint of water or stock, cook slowly for one-half hour; press through a colander, add a pint of cooked rolled oats, a pint of rich milk, a level teaspoonful of salt, a saltspoonful of pepper. Stir until the mixture reaches the boiling point. Add a tablespoonful of vegetable oil, strain through a sieve and serve hot.

Cream of Cucumber Soup

is delicious to serve at the beginning of a fish dinner. Pare two good-sized cucumbers, cut them in slices, cover them with a pint of cold water and add one grated or chopped onion. Cook slowly for thirty minutes. Add one pint of cooked rolled oats and stir until boiling hot. Add a pint of rich milk, one bay leaf, a level teaspoonful of salt, a grating of nutmeg and a saltspoonful of pepper. Stir constantly until it reaches the boiling point, strain through a fine sieve and serve at once.

Delicious Corn Chowder

One can of corn, one-half pound of salt pork, two onions, three potatoes, one quart of milk, six pilot crackers, one teaspoonful of beef extract, salt and pepper to taste. Cut the pork in small cubes and fry until light brown. Parboil the potatoes, cut in cubes, return to the kettle and cover them with boiling water. Add the corn, cook until the potatoes are tender. Add the crackers which have been soaked in milk, and lastly add the beef extract. Serve very hot.

Fish Flake Souffle

is an appetizing dish, quickly prepared. It requires one pint of heated milk, four tablespoonfuls of vegetable fat, three tablespoonfuls of flour, one teaspoonful of salt, one-eighth teaspoonful of pepper, four eggs, two cans (or one pint) of fish flakes, one teaspoonful of finely chopped parsley. Make a white sauce by mixing the fat and flour together, then pour on the hot milk, stirring over the fire until it thickens. Beat the egg yolks, add fish flakes and seasoning to the eggs and pour the sauce over them. When cooled off, fold in the egg whites, beaten stiff, and pour into a well-greased glass baking dish. Bake in a moderate oven for thirty minutes and serve at once.

Creamed Fish Cakes

Rub to a paste two tablespoonfuls of vegetable oil and two tablespoonfuls of flour. Add a cupful of milk, put into a saucepan over the fire until boiling. Season with salt and pepper, stir in a half pint or one can of fish flakes. Cover and allow it to stand until hot, then pour over slices of toast and serve with baked potatoes.

Red Bunny

is an attractive cheese dish, quickly prepared. Melt a tablespoonful of butter or butter substitute in a saucepan, add a half pound of American cheese cut in thin slices; melt slowly, then add a can of tomato soup, stirring until thoroughly blended and heated. Arrange squares of toasted bread on a platter, pour the mixture over them and serve hot.

Canned Salmon

has possibilities not always realized by those accustomed to eating it just as it comes from the tin. It is especially nice combined with rice. To prepare it, boil a cupful of rice; when done stir into it a small can of salmon and serve hot. Accompany this dish with a green salad, corn bread, stewed fruit.

Salmon Salad

Remove all bones and skin from a can of salmon and flake it with a fork. Put through a meat chopper one head of celery and a small bottle of olives stuffed with red peppers. Mix all together with mayonnaise or any preferred salad dressing, and serve on lettuce leaves.

Salmon Box

is made thus: Line a well-greased fireproof glass dish or a bread pan with warm steamed rice. Fill the center with cold salmon, flaked and seasoned with salt and pepper. Cover with rice and steam for one hour. Turn on a hot platter and serve with cream or tomato sauce thickened with cornstarch, barley or potato flour.

Tomato Jelly Salad

is especially welcome while waiting for the fresh tomatoes to ripen. To make it, add an equal amount of hot water to a can of condensed tomato soup. Soften one-half package or two tablespoonfuls of gelatine in a half-cupful of cold water. Bring the soup to boiling point, season with salt, pepper and sugar; remove from the fire, add the softened gelatine and stir until this is dissolved. Pour into individual molds, which have been moistened with cold water. When the jelly is cold remove from the molds and serve on lettuce leaves with mayonnaise dressing.

Quick Mayonnaise Dressing

Be sure to have a fresh egg, one with a stiff, firm yolk. Drop the yolk into a deep bowl, add four tablespoonfuls of salad oil, one of cider vinegar, half a teaspoonful of salt and a dust of cayenne pepper. Whip with an egg-beater until it is thick and heavy. Cover and stand away in a cold place.

Kidney Beans and Sausages

make an agreeable combination. The canned beans need only reheating, with added seasoning, if desired. Use half-smoked sausages and put into saucepan, cover with cold water and bring to the boiling point, when they will be ready to serve. Pile the beans in a shallow dish, arrange the sausages on top and garnish with watercress.

is a refreshing hot weather dessert easily made by combining one of the quick gelatines with grape-juice. Follow the given rules for making the jelly, using heated grape-juice instead of hot water. Whipped cream is a pleasing addition.

Jambolayo

is a delicious dessert, easily made. Fill a glass dish, or individual glasses, a little more than half full of sliced fruits, bananas, dates, canned peaches or cherries; add a few chopped nuts, if desired. Make a lemon jelly, using one of the quick gelatines. When cool, pour over the fruit and stand in a cool place to harden.

Strawberry Delight

To make this, cook a pint of berries until soft, strain and add to the juice enough hot water to make a pint. Pour this over a package of quick gelatine, lemon flavor, and, when cool, pour into a ring mold to harden. When set, turn out on a flat dish, fill the center with fresh uncooked berries, and serve with sugar and cream. Raspberries and blackberries are equally good served in this way.

Canned Pineapple and Dried Apricots

make an excellent marmalade which can be used to eke out last year’s supply of fruit, or in sections where fresh fruit is unobtainable. Cook one pound of dried apricots in water enough to cover them, until soft. Then add a large can (size two and a half) of pineapple which has been cut in small pieces. Measure the fruit and add three-quarters as much sugar. Return to the fire and cook until it thickens. This will keep indefinitely.