teaspoonful of sweet marjoram, one tablespoonful of celery seed, and one half cupful of pearl tapioca which has been soaked over night in water to cover. Boil until the tapioca is clear, and press through a fine sieve. Fill pint Mason jars with the boiling hot mixture as in canning tomatoes. It will keep indefinitely. Prepare for the table by heating a sufficient quantity, and dilute with boiling water or milk. Minced vegetables may be added at pleasure to vary the flavor of the soup. A tablespoonful of butter should be added.
SPINACH SOUP
Rub one cupful of cold, cooked spinach through a sieve, put into a saucepan with one tablespoonful of butter and one tablespoonful of flour. Add half a teaspoonful of sugar, and pepper and salt to taste. When thoroughly hot add four cupfuls of stock. Serve with dice of toasted bread.
CREAM OF CLAM SOUP
One heaping tablespoonful of butter and two heaping tablespoonfuls of sifted flour, rubbed to a cream. Melt in a saucepan over the stove, and add slowly a quart of milk, stirring constantly. When it thickens, add salt, pepper, a sprinkle of celery salt, and one cupful of minced
