YOU CAN MAKE MEATLESS SOUPS AT PRACTICALLY NO COST

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Heavy, meaty, high caloric main dishes gobble up more than 35 cents of the average American food dollar. I think that's too much to spend, especially on meals that are bigger and harder to digest than they ought to be.

For that reason, I've worked to develop lighter, less expensive but still nutritious-preparations for the meals I fix. And my favorite creations of all are soups made from nothing taut fresh vegetables, clear water, and spices. Such comestibles are filling, warming, healthful, and inexpensive. Plus-if, like many MOTHER people, you grow your own vegetables-these soups will cost you almost nothing!

Please remember, of course, that the following recipes are simply guidelines. Change them freely to suit your tastes and/or the ingredients you have on hand. Your only limitation in the gentle art of soupery is your imagination.

Experiment, have fun, enjoy. Above all else, enjoy. Pour yourself a glass of wine, tea, juice, or whatever turns you on, and have at it!

HOMESTEAD VEGETABLE SOUP

1 sweet potato
1 carrot
1 turnip parsnip
1 white potato
1 onion
1 tablespoon of butter
2 tablespoons of rice
2 quarts of cold water
1 bay leaf
1 sprig of parsley
1 root of celery
1 teaspoon of salt

Dice all the vegetables. Then melt the butter in a skillet, add all the vegetables-except for the white potato-and fry until the pieces are lightly browned. Dump the chunks into a soup kettle and add the rice, water, herbs, and celery. Boil the mixture 1-1/2 hours, add the white potato, and continue the boil for another 15 minutes. Season to your family's taste and serve.

SPEEDY SPUD SOUP

Potatoes (enough to fill a large pot) Water to cover 1 quart of milk Salt and pepper to taste 2 tablespoons of flour 1 tablespoon of butter Peel the potatoes-make sure they're sound!-and cut them into pieces small enough to be eaten with a spoon. Rinse or soak the spuds well in cold water, then cover with water and boil. Next, add the quart of milk and season the broth to taste. When the 'taters are cooked, fry 2 tablespoons of flour and 1 tablespoon of butter in a pan, stir the combination until it turns brown, and then blend the mixture into the potato stock. Serve promptly. This soup may be seasoned with celery or parsley, too, if you desire. To make it still more delectable, beat up 1 or 2 eggs in a cup of cold milk, stir it into the soup, and serve.

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