for flavoring. A faggot of soup
herbs may be added to the celery if desired.

CREAM SOUPS

Cream soups are a combination of vegetables, puree and milk. Almost
all of the green vegetables will make delicious soups. Clean the
vegetables well and then cut into small pieces. Place in a saucepan
and cover with cold water and bring to a boil. Cook slowly until
tender and then mash well; then rub through a fine sieve. Use this
vegetable stock with equal parts of milk to make the soup.

Carrots, peas, tomatoes, turnips, corn, beans, celery, lettuce,
potatoes, beets, cucumbers, asparagus, all these afford a splendid
variety.

Allow one level tablespoon of flour for thickening and dissolve the
flour in cold water before adding. Bring quickly to a boil and then
season. Add two tablespoons of butter for flavoring and then serve.

French, Swiss and Italians serve grated cheese and paprika with all
cream soups.

CREAM OF ONION

Place two cups of thinly sliced onions in a saucepan and add one cup
of cold water. Cook until soft and then rub through a fine sieve.
Measure and return to the saucepan, and add one cup of milk for every
cup of onion puree and two level tablespoons of flour to every cup of
milk. Stir to dissolve the flour, then bring to a boil and cook slowly
for five minutes. Season, using salt and white pepper. Serve, then
add one tablespoon of butter to every quart of cream soup. Croutons or
toasted strips of bread make a delicious accompaniment to cream soups.

How to prepare croutons: Cut slices of bread into one-inch blocks and
place in a baking sheet and bake until golden brown. Place in a tin
box or jar and seal. When ready to use just reheat to crisp and then
serve. Stale bread may be used for this purpose.

CREAM OF TOMATO

Place two cups of stewed tomatoes in a saucepan and add

One onion, chopped fine,
One faggot of soup herbs,
Pinch of cloves.

Cook gently for ten minutes and then run through a fine sieve. Now
place in a saucepan

Two cups of milk,
Five tablespoons of cornstarch.

Stir until dissolved and then bring to a boil and cook for five
minutes. Add to prepared tomato, beating well to thoroughly mix. Now
add

One teaspoon of salt,
One-half teaspoon of pepper,
One tablespoon of butter.

The making of the cream sauce and then adding the prepared tomato
prevents curdling.

TOMATO PUREE

One pint of stewed tomatoes,
Two onions chopped fine,
One carro