Cream Of Artichoke Soup

From Mrs. Franklin A. Zane

3/4cup cooked artichokes, 1 quart milk, 1 slice onion, 2 tablespoons butter, 3 tablespoons flour, 1 teaspoon salt, 10 grains pepper. Rub through a sieve the heart and soft ends of leaves before measuring. Scald milk with onion, remove onion, and add milk to artichoke; season and bind.

Cream Of Asparagus, Of Green Peas, Of String Beans, Of Spinach, Of Corn, Of Celery

From Mrs. John C. Coleman

These soups are very delicate, and are much esteemed. They are all made in the same way. The vegetable is boiled until soft, and is then pressed through a sieve. A pint of the vegetable pulp is diluted with a quart of stock (the stock may be veal, beef, or chicken broth). It is thickened with a roux made of 1 tablespoonful of butter and 2 tablespoonfuls of flour, seasoned with pepper and salt, and is then strained again so it will be perfectly smooth. It is replaced on the fire, a cupful or half a cupful of cream added, and the whole beaten with an egg-whip to make it light. Serve at once very hot.

Cream Of Asparagus Soup

From Miss Frances Jones

One bunch of asparagus, 1 quart of milk, 2 even table-spoonfuls of corn-starch or flour, 1 tablespoonful of butter, salt and pepper to taste. Wash the asparagus, tie in a bunch, put in it a saucepan of boiling water.

Boil gently 3/4 of an hour; take from the water, cut off the tops, putting them aside until wanted. Put the milk on to boil in a farina boiler. Press asparagus stalks through a colander, add them to the milk; rub the butter and corn-starch or flour together until smooth; add to the boiling milk and stir constantly until it thickens. Now add the asparagus tops, salt and pepper, and serve.

N. B. - Canned asparagus may be used when fresh cannot be procured. One quart can will be sufficient. This soup may be varied by using 1 pint of veal or white stock, 1 pint of milk, instead of 1 quart of milk.

Cream Celery Soup

From Mrs. William Hazlett

Equal parts of milk, and stock (made from chicken or bone from roast of mutton), celery rubbed through colander, salt, a little thickening; stir constantly till it comes to boiling point. Serve immediately.

Cream Of Corn Soup

From Mrs. J. J. Miller

Cook a can of corn or half a dozen ears in a pint of cold water for 20 minutes. Rub through a sieve, then add a pint of scalded milk, 2 tablespoonfuls of chopped onions previously cooked in a little butter, 3 table-spoonfuls of flour, a pinch of salt and pepper. Strain and serve with squares of toast and a spoonful of cream.

Cream Of Mushroom Soup

From Mrs. C. F. Aked

Remove the fat from a quart of chicken stock, and stir into it a 1/4 pound of mushrooms, chopped, and a slice of onion. Simmer for 20 minutes, run through a colander, and return to the fire. Thicken with 2 table-spoonfuls of flour rubbed into 2 of butter, and stir until smooth, then beat in a cup of rich cream containing a pinch of baking soda, and season with salt and pepper.

Potage Crecy

From Mrs. Walter Macgavin

Peel 6 or 10 carrots, according to size, 1 onion, 1 potato, pepper and salt, and cook for 3 or 4 hours. Pass through the colander and add stock. When it boils add tapioca; cook 10 minutes. Take away from the fire and add a good-sized piece of butter before serving.

Cream Of Spinach

From Mrs. John C. Coleman

Pick, wash, and boil enough spinach to measure a pint when cooked, chopped, and pounded into a soft paste. Put it into a stewpan with 4 ozs. of fresh butter, a little grated nutmeg, a teaspoonful of salt. Cook and stir it about 10 minutes. Add to this 2 quarts of strong stock; let it boil up; then rub it through a strainer. Set it over the fire again, and, when on the point of boiling, mix with it a tablespoonful of butter and a teaspoonful of granulated sugar.

Cream Of Tomato Soup

From Mrs. Catherine Slack

One can tomatoes, 1 pint water, 12 peppercorns, 4 cloves, bit of bay leaf, 3 tablespoonfuls flour, 2 tea-spoonfuls sugar, 1 teaspoonful salt, 1/8 teaspoonful soda.

2 tablespoonfuls butter, 1 slice onion. Cook tomatoes, water, peppercorns, bay leaf, cloves, onion, and sugar 20 minutes, strain, and add salt and soda; bind, and strain into tureen.