Cream soups make excellent luncheon or supper dishes, but only clear soups should be served at dinner. Especially good for cream soups are baked beans, lima beans, peas, asparagus, celery, onions, tomatoes, spinach and corn.

General Receipt For Cream Soup

2 cups white sauce No.

two 2 cups vegetable pulp

1 teaspoon salt - if vegetable was unsalted Other seasoning to suit vegetable used

Always add the hot vegetable pulp to the hot white sauce, seasoning just before serving. Serve with croutons.

Tomato Cream Soup

2 cups tomato pulp

2 cups white sauce No.

two 1 stick celery

1 slice onion

1 teaspoon salt

1 teaspoon sugar

1 or 2 bouillon cubes

Simmer three cups tomatoes with the cel ery and onion fifteen minutes. Strain the two cups of hot pulp and add to the hot white sauce. (Do not put white sauce into tomato or it will curdle.) Drop in very slowly at first, while stirring constantly. One-fourth tea-spoon soda may be added to the tomatoes to decrease tendency to curdling, but it is not necessary if care is taken in the mixing. Just before serving add the cubes dissolved in a little of the hot soup, and the seasonings.

Cubes may be omitted but they are a delicious addition.

Tomato And Bean Cream Soup

1 1/2 cups tomato pulp

1 1/2 cups bean pulp

Salt

1 teaspoon onion juice

2 tablespoons butter substitute 1 cup hot milk

Add first the bean, then the tomato pulp and seasonings to the hot milk. The beans usually thicken the soup enough. If desired thicker, use a cup of white sauce No. 2 in place of the milk and butter substitute.

Cream Of Chicken

3 cups chicken broth 1 slice onion

1 stick celery 1 cup white sauce No. 3

2 tablespoons ■-■ cheese 1 egg yolk

Simmer the celery and onion in the broth fifteen minutes, then strain. Add broth to white sauce and bring to the boiling point. Move to back of stove, stir in the egg yolk, which has been mixed with a little of the hot soup, cheese and salt. Do not allow to boil after these additions.

Cream Of Potato Soup

2 cups diced potatoes 2 cups water 1 tablespoon diced onion

1 1/4 teaspoons salt

2 cups white 1 tablespoon grated cheese

Cook the potatoes and onion in the water until tender. Add to the white sauce, season, and just before serving sprinkle in the cheese. Do not boil after cheese is added. Serve with celery and croutons.

Pea Soup With Dumplings

2 cups whole peas

1 1/4 teaspoons salt 2 cups milk

Heat together.

2 tablespoons butter substitute

Dumplings For Pea Soup

1 cup milk 1 egg

1 cup flour

1/2 teaspoon salt

Heat milk to the boiling point, stir in flour and cook until thick. Remove from stove. When mixture is cool, add egg and salt, working well into milk mixture with a fork. Drop by teaspoonfuls into the hot pea soup. Cover and cook twelve minutes. Good with any cream soups.