Cream of Asparagus

Cook tougher parts and rub through colander. Throw cooked tips in last unless desired for some other dish. The very toughest parts only make a nice, delicate flavored soup. This is one which favors cream and water instead of milk.

Cream of Bean

Lima, common white, or colored. Cook as for water bean soup, rub through colander or leave in broken pieces. Milk, or cream and water, no flour. I cup beans to 1 1/2 - 2 qts. soup.

Cream of Bouillon

1/4 - 1/2 cup cream salted and whipped, to each quart bouillon just before serving, either stirred in, or laid on top of each cup in spoonfuls with a leaf of parsley.

Cream of Carrot

1 cup of ground or grated carrot, cooked, 3 pts. milk and water, 1 1/2 - 2 tablespns. butter, 1 1/4 tablespn. flour; or, I cup strained tomato, 1/2 - 3/4 cup cream, with water to make 3 pts., and no butter.

Without the tomato, soup may be flavored with onion or celery, and bay leaf, with chopped parsley.

Cream of Celery No. 1

1 pt. finely-sliced celery, stewed, milk and cream added to make 3 pts., 1 - 1 1/2 tablespn. flour with or without 1 or 2 tablespns. of butter. Do not strain. When soup is thickened, crushed stalks of celery may be steeped in it for 15m., then removed.

Cream of Celery No. 2

Steep leaves or poor stalks of celery in milk for 15 m., add cream and flour, or flour and butter, to make of the consistency of thin cream. Strain. May add a little celery salt.

Cream of Chestnut

Mashed boiled chestnuts, milk to thin, cream, plain or whipped, or, milk and butter. May be flavored with celery or onion or both.

Cream of Leek

Boil sliced leeks to pulp or cook only until tender.

Cream of Lentil

1 cup lentils cooked and rubbed through colander. 1 1/2 - 2 qts. soup. No flour. May flavor with celery and onion.

Cream of Onion

Cook sliced onions in salted water. Do not strain. Nice thickened with tapioca instead of flour.

Cream of Oyster Plant

Cook sliced oyster plant in water until just tender, not soft; add salt, simmer 5 m. Add cream and more water if necessary. Or, grind oyster plant before cooking. May thicken a trifle.

Cream of Peas, dry

Canadian, dried green, split or chick; I cup to 1 1/2 - 2 qts. of soup. Cook, rub through colander; milk, or cream and water. No flour. Celery or onion flavor or not.

Cream of Potato, or Sweet Potato

1 1/2 - 2 qts. of milk, or cream and water, for each pint of mashed potato. Flavor with onion, celery salt or bay leaf.

Cream of Spinach

Use a very small proportion of cooked spinach rubbed through a colander, with rich milk, or with cream and the water in which the spinach was boiled. Whipped cream may be added just before serving. Thicken with tapioca sometimes.

Cream of String Beans

Cook beans in small pieces, add rich milk, thicken with flour or tapioca.

Cream of Succotash Soup

Use 1 part of beans to 2 parts of corn; put either, neither or both through a colander; add rich milk and salt.

For variety, flavor the soup with celery or onion or both, and add a sprinkling of chopped parsley just before serving.

Okra Soup with Cream

1 pt. canned okra, vegetable consomme to make of the right consistency, 1/2 - 1 cup cream, salt. If the okra is in large pieces, cut smaller.

Paris Onion Soup

Cook sliced onion with browned flour in salted water until tender. Rub through colander, add cream or butter, milk and salt. Thicken a trifle, heat and add chopped parsley.

Soup of Peas Pods

Wash peas pods, stew 3 hours with a small sprig of mint. Rub through a coarse wire sieve (a few at a time) until nothing is left but the membrane. Add milk and butter, or cream and water, with a little flour to thicken if desired, then a few whole peas; season with salt.

Split Peas Soup

1 pt. split peas, 1 onion sliced; cook in water till soft. Add soups 89 milk to make of the right consistency and salt to season. Good without onion.

Peas and Tomato Soup

1 cup dried green peas (2 cups after being cooked and mashed)

1 1/4 qt. water 2-4 cups tomato 1/2 cup cream Salt

Cook peas and rub through colander, add water, tomato, cream and salt. Heat. Serve.

Cream of Green (or canned) Peas Soup

1 pt. stewed or canned, well matured green peas, 1 - 1 1/2 qt. rich milk, salt. Heat peas, rub through colander, add hot milk gradually, stirring, then salt. Heat well, serve. If peas are not sweet, 2 teaspoons of sugar may be added. The soup may be thickened with 1 level tablespn. of flour. It also may be flavored with stalks of celery or slices of onion, for variety; but nice-flavored peas do not require any additional flavoring.