e pulp, and remaining milk. Season to taste and serve hot.
Serves six.

_Cream of Potato Soup_

1 pt. milk or milk and water
2 tsp. chopped onions
3 potatoes
1 tbsp. butter
1 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
2 tsp. chopped parsley

Put the milk to heat in a double boiler. Boil the potatoes and onion
together until soft, then rub the liquid and pulp through a strainer
into the hot milk. Bind with the flour, add the seasonings, and serve
hot. Serves four.

_Pea Soup_

1 c. split peas
2-1/2 qt. water
2 tbsp. chopped onion
3 tbsp. butter
3 tbsp. flour
1-1/2 tsp. salt
1/8 tsp. pepper
1 pt. milk

Wash the peas and soak them overnight in cold water, drain and rinse
thoroughly, add 2-1/2 quarts of cold water and the onion, cook slowly
until soft, rub the liquid and pulp through a strainer, and bind with
the flour. Add the milk and the seasonings and serve hot. Serves six to
eight.

_Toast_

Cut stale bread into slices one quarter of an inch thick; put on the
toaster or fork, move gently over the heat until dry, then brown by
placing near the heat, turning constantly. Bread may be dried in the
oven before toasting. Hot milk may be poured over dry toast.

_Croutons_

Cut stale bread into one-half-inch cubes and brown in the oven.

_Crisp Crackers_

Put the crackers into the oven for a few minutes, or split and butter
thick crackers, and brown in a hot oven; serve with soup.

METHOD OF WORK

Devote a few minutes to a discussion of cream soups and a review of the
cooking of vegetables and white sauce.

Divide the work among the members of the class, assigning enough to each
pupil to keep her busy, arranging the work so that the soup and its
accompaniments will be ready for serving at the same time.

LESSON XI: EGGS

_Food value and general rules for cooking eggs. Cooked in shell,
poached, scrambled, and omelet._

SUBJECT-MATTER

Eggs are a very valuable food, because of the large amount of protein
and fat they contain. Though lacking in carbohydrates, they furnish
material for building up the muscles and provide heat and energy to the
body. If cooked at a low temperature, eggs are very easily and very
completely digested. Combined with other foods, they serve as a
thickening agent (for sauces and soups) and as a means of making batters
light (popovers and sponge cake). They add flavour and colour and
increase the nutritive value of othe