Creme De Maize - Cream Of Green Corn

Prepare 1 gallon of thickened stock as described for Cream of Celery.

Scrape 18 ears of raw corn, add the soup, boil for 45 minutes, add 1 quart of boiling cream and strain.

Season with salt and a pinch of sugar, and bind with the usual mixture of cream, yolks of eggs and butter.

Note. - In winter, or when green corn is unobtainable, canned corn may be used. Before being put in the soup, though, it should be pounded in the mortar.

Creme De Tomates A L'americaine - Cream Of Tomatoes, American . Fashion

Prepare 1 gallon of thickened soup stock (vide Cream of Celery).

Wash 3 pounds of fresh tomatoes, cut them in quarters, and add them to the stock; let simmer for 1 hour, then rub through a fine sieve.

Season the soup with salt, cayenne and a pinch of sugar. Before serving, bind with 4 egg yolks, 1 pint of cream and 3 ounces of butter.

Creme De Choux Fleurs - Cream Of Cauliflower

Proceed as for Cream of Celery, using 3 quarts of stock and I quart of milk.

Wash and cut 2 pounds of cauliflower in small pieces, parboil and add to the soup; cook for 45 minutes, then add 1 quart of boiling cream and strain.

Season to taste and bind with 4 egg yolks, 1 gill of cream and 2 ounces of butter.

Creme De Haricots De Lima - Cream Of Lima Beans

Boil 3 pounds of lima beans in slightly salted water, pound in the mortar and rub through a fine sieve. Have ready 2 quarts of thickened soup stock, add the puree of lima beans, 1 quart of clear soup stock, and 1 quart of boiling cream. Strain and season to taste.

Before serving, bind the cream with 4 egg yolks, 1 gill of cream and 2 ounces of butter.

Creme De Navets - Cream Of White Turnips

Cut 12 medium-sized white turnips in fine slices, parboil and smother them slowly in butter, with two leeks and one onion cut fine; moisten with 3 quarts of thickened soup stock, let simmer for 45 minutes, and then add 1 quart of boiling cream, rub through a fine sieve, season with salt and a pinch of sugar, and bind with egg yolks, cream and butter.

Creme De Poireaux - Cream Of Leeks

Wash and cut up 24 nice leeks, put them in a saucepan to smother with 1/4. pound of butter. Prepare 1 gallon of thickened soup stock and put the smothered leeks therein. Let them simmer for 45 minutes, then add 1 quart of boiling cream; rub through a sieve. Season to taste and bind with the usual mixture of cream, egg yolks and butter.

Creme D'oseille - Cream Of Sorrel

Pick and wash well 1 peck of sorrel; heat 4 ounces of butter in a saucepan and put the sorrel therein to cook. When it has rendered all its humidity, add 3 quarts of thickened soup stock, let simmer for 20 minutes, then strain.

Put the soup in a clean saucepan, and add 1 quart of boiling cream. Do not allow it to boil after the cream is added. Season with salt, sugar and nutmeg, and bind with 4 egg yolks, I gill of cream and 3 ounces of butter.

Note. - As the acidity of the sorrel is averse to some persons, we would recommend the use of one-third of spinach to two-thirds of sorrel.

Creme d'Epinards - Cream of Spinach. Same proceedings as for Cream of Sorrel.

Creme de Pops Nouveaux - Cream of New Green Peas. Proceed as for Cream of Lima Beans.

Creme de Laitues - Cream of Lettuce. Same proceedings as Cream of Sorrel.

Creme de Salsifis - Cream of Oyster Plant.

Follow the same directions as for Cream of Celery.

Scrape about 36 oyster plants and put them into acidulated water until all are cleaned; cut them into small pieces and set on the fire to parboil; then add them to the thickened stock; allow to cook gently for one hour, and finish as Cream of Celery.