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What to Do with Soups

When unexpected company demands a hurried meal, there are infinite possibilities in the canned-soup shelf. (We live on a mountain where there is no corner grocery.) Noodles and macaroni boil in ten minutes while a can of soup is being openedany kind. Thin this slightly with milk and pour it over the noodles in a casserole and the whole delicious dish can be baking while the table is being set.

Cream soup, of which there are many varieties, gives a different flavor to boiled vegetables. Pour it over them and then let them bake.

Vegetable soup poured over flaked canned salmon, to which a can of peas has been added, makes a lovely au gratin dish to take along on a picnic, wrapped in newspaper so it will keep hot. Two cans of soup, different kinds, combined will make a delicious soup course which will not taste "canned." Beef soup added to chopped meat makes a delicious gravy. Tomato soup, too, makes a delightful sauce, when chopped onions, parsley and a little Worcestershire sauce are added to it. In fact, in our household we depend on canned soup for almost everything as well as the soup course. - Miss W. B. J., Los Angeles, Calif.