Cream Of Chicken Soup

4 cupfuls chicken stock well-seasoned 2 cupfuls milk 2 tablespoonfuls flour

1 egg yolk - optional

2 tablespoonfuls butter or oleomargarine

2 tablespoonfuls pearl or 1 tablespoonful quick-cooking tapioca

Salt and pepper

Few grains mace

Soak pearl tapioca over night, if used. Drain; put the soup stock in a double boiler top and when hot add the tapioca (either kind), and cook till clear. Make a white sauce of the fat, flour and milk. Combine the mixtures, season and pour onto the beaten egg yolk. Return to the heat for two minutes to cook the egg, but do not let it boil.

Cream Of Celery Soup

4 cupfuls celery leaves and tips 1 cupful diced celery 4 cupfuls white stock

1 cupful light cream (or undiluted evaporated milk)

2 egg yolks (optional)

1 slice onion

Bit of bay leaf

3 1/2 tablespoonfuls flour

2 1/2 tablespoonfuls butter or oleomargarine Sprig parsley

Simmer the celery leaves, tips and seasonings in the white stock for forty-five minutes. Cook the diced celery till tender in 2 cupfuls water. Drain the celery, adding the liquor to the stock. Thicken with the flour and fat rubbed together, add the cream, strain, season to taste, add the celery and re-heat. Pour onto the beaten egg yolks, if used, and serve at once.

Cream Of Cress Soup

2 bunches of watercress, or 1 quart chopped cress

1/2 tablespoonful minced onion

3 tablespoonfuls uncoated rice

3 tablespoonfuls butter or oleomargarine

Few grains pepper 1 egg yolk (optional) Tips of cress

4 cupfuls white stock

1 cupful cream or rich milk 1/2 teaspoonful salt Few grains nutmeg

1/4 teaspoonful Worcestershire sauce Whipped cream (optional)

Pick off the tips of the cress for garnishing. Chop the balance, stems and all, fine. Fry the onion in the fat till softened. Add the stock, cress and rice and simmer closely covered until the rice is soft. Rub through a sieve. There should be three cupfuls of soup. Mix together the egg, if used, and the cream, add to the soup, season, re-heat and bring slowly to boiling point, stirring constantly. Do not let it boil. Serve at once.

Thick Cauliflower Soup

1 cauliflower

1 quart veal or chicken stock

2 tablespoonfuls minced onion 1 stalk celery, or 1/2 teaspoonful celery seed 1 teaspoonful sugar

Drop dumplings

1 pint milk

Salt and pepper

3 tablespoonfuls butter or oleomargarine 3 tablespoonfuls flour Bit of bay leaf

Stew the cauliflower for twenty-five minutes, then break it in pieces, chop it, or rub it through a coarse colander, reserving a pint of tiny flowerets. Melt the fat, add the onion and celery, chopped, and the bay leaf and cook slowly for ten minutes; then remove the "bay," add the flour and stock and the cauliflower and sugar; then turn in the milk, season to taste with salt and pepper, and drop in the dumplings. Cook for ten minutes longer, then serve. This is substantial enough for a supper dish.