PREFATORY NOTE 　This book has been compiled for the Bazaar in aid of the North Wales Branch of the Church of England Society for Providing Homes for Waifs and Strays, by the following ladies:- 　　Mrs. Duncan Miller 　　Mrs. Jones, The Vicarage 　　Mrs. H.O.Hughes 　　Mrs. Junod 　　Miss Pim 　　Miss Wolstenholme 　　Miss Beatrice Wynne 　　Miss Haynes. 　All the Recipes are recommended by the Ladies whose names are given with them. 　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　Glan Aber 　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　August, 1907 Soups 《Bonne Femme Soup》- Miss Harman Brown, Coventry 　　One and half pints of any good stock, one teacupful of oatmeal boiled for 2 hours. Then strain into the stock and add 2 ozs. butter. Before serving , break 1 egg (or more if desired) into the soup tureen, with pepper and salt, and mix well with a little cold water; then pour on to it the hot soup, slowly, mixing well. A little chopped paesley or finely cut sorrel leaves can be added, if liked, at the last. 　　This soup can be made with sago or pearl barley instead of oatmeal. 《Chestnut Soup》- Miss Meridyth, Pensarn 　　Two lbs. of chestnuts, 1 oz. of butter , 1 onion, 1 quart of white stock, (or one ladleful of first stock) made up with milk or cream, and a pinch of sugar. 　　Split up the chestnuts, place them in a pan with a little boiling water, and boil from 15 to 20 minutes. Remove them from the pan and pass them through a sieve. Melt the butter in a pan, add the onion sliced, chestnuts and stock. Bring to the boil and skim when just coming through the boil. Boil for 1/2 hour, pass through a sieve, add the sugar, pepper and salt;bring again to the boil, and stir in the cream. Stir over the fire till the soup clings to the spoon. 　 《Mulligatawney Soup》- Mrs.Duncan Miller 　　Melt 1 OZ. of dripping, then add a chopped onion, an apple, a small bunch of sweet herbs and some celery. Let them brown well, then stir in a tablespoonful of curry powder and 1 of flour. Cook these for 10 minutes, and add 1 quart of stock. Simmer till the vegetables are tender, rub through a sieve, serve with boiled rice. 　 《Palestine Soup》- Mrs.Duncan Miller 　　Take 2 quarts of any white stock, or liquor in which fowl, fresh pork, rabbit or mutton has been boiled will probably be good enough, and boil in it 2 lbs. of Jerusalem artichokes weighed after they are peeled, four large onions, a small stick of celery and 2 lumps of sugar. When the vegetables are perfectly tender, rub them through a sieve, let the soup boil up, and stir in half a pint of milk or cream, and an oz of best butter. If the soup is not thick enough, mix a little cream of rice with the milk before stirring it into the soup. Serve with bread cut in slice and fried a light brown. 《Tomato Soup》- F.Jones 　　Cook 2 handfuls of vermicelli in boiling water, add salt and pepper. Cook seperately 1 tin of tomatoes with a little butter, a sprig of parsley and an onion. When cooked, pass all through a strainer, thicken with flour and mix all with the vermicelli. 《Tomato Soup》‐M.E.W 　　Put contents of 1 tin of tomatoes in a china-lined pot to heat. When they have come to the boil put in a pinch of common carbonate of soda, (this corrects the tartness, and prevents the milk from curdling). As soon as it foams up, and has settled again, add about a pint of milk with a little thickening in it,(1 1/2 tablespoonful of flour) after this, put in a generous piece of butter, pepper, and salt to taste. When done the soup should be of the consistency of thick cream. 《Veal Broth》 　　Simmer 1/2 lb. of barley(pearl) for 2 hours in 3 pints of good veal stock. When the barley is quite soft and disolved, take out 1/3 of it into a pan to keep hot, while the remainder is passed through a fine colander. Then put the puree back into the whole barley, add 1/2 pint cream, season, re-heat, and serve. Mace, onion and cloves put into the stock before the barley is added improve the flavour.　 《Vegetable Soup》-Mrs.Morgan 　　A good sized carrot, turnip and onion. 　　Cut them very small and fry them in butter. Half a pint of peas boiled in 3 pints of water, and beat through a hair sieve. Mix all together, and boil 1/2 an hour skimming it well. Season with salt, pepper, a little walnut ketchup, and a small lump of sugar. Add 2 tablespoonful of cream. 　　 　　　　 《White Lentil Soup》-Mrs.Coates, Tankersley Cottage, Co.Wicklow 　　Half lbs. lentil well washed, 2 onions sliced, piece of celery, 3 pints cold water, boil up and simmer for an hour, and pass through a sieve. 　　In an empty pan melt 1 oz. of butter, and dredge 1 oz. of flour into it. Add gradually 1/2 pint of milk, stir carefully till it thickens, then add the lentils,etc., which should be pulped, pepper and salt to taste, boil up, and serve very hot.