Cream Of Celery Soup (Without Stock)

4 cupfuls celery leaves and tips 1 pint milk 1 pint water Sprig parsley

1 slice onion Bit of bay leaf 3 tablespoonfuls flour 25 tablespoonfuls butter or oleomargarine

Put the celery, parsley, bay leaf and onion on to cook in the water, simmering until tender, and adding water as it evaporates to keep it always one pint. Drain and add the milk. Then rub the butter and flour together and thicken the soup. Let boil up and serve with croutons and a tablespoonful of grated cheese to each serving if desirable.

Rich Cream Of Celery Soup

Tips and coarse stalks from a head of celery 1 quart cold water 1 slice lemon Bit of bay leaf

1 pint rich milk

1 egg

1/2 cupful cooked brown rice

Salt and pepper to taste

Cook the celery, onions and bay leaf in the water for an hour. There should be one pint of celery stock. Add the milk, boil up, strain, turn in the rice and let simmer five minutes, then turn onto the egg, slightly-beaten, and let stand two minutes, stirring constantly. A half cupful of cooked celery cubes may be added, if desired.

Cream Of Green Pea Soup

1 can peas

2 teaspoonfuls sugar

2 cupfuls cold water

2 cupfuls milk

1/2 teaspoonful onion juice

2 tablespoonfuls butter or oleomargarine 2 tablespoonfuls flour 1 teaspoonful salt 1/8 teaspoonful pepper

Drain the peas from the liquor, add the sugar and cold water and simmer twenty minutes. Rub through a sieve, re-heat and thicken with the flour and butter creamed together. In the meantime, scald the milk, season, add the onion juice and combine.

Pumpkin Or Squash Cream Soup

4 cupfuls milk

2 cupfuls boiling water

1/4 cupful chopped celery

1/4 teaspoonful paprika

1 1/2 cupfuls sifted pumpkin or squash pulp 2 tablespoonfuls minced onion

4 tablespoonfuls flour

4 tablespoonfuls butter or oleomargarine 1 1/4 teaspoonfuls salt Whipped cream (if desired) Minced parsley

Heat the milk in a double boiler, add the pumpkin, water, onion and celery and cook twenty minutes. Thicken with the flour and butter creamed together with the seasonings, and stir constantly until slightly thickened. Cook ten minutes, strain and serve. A garnish of whipped cream, sprinkled with parsley, may be used.

Cream Of Oyster-Plant Soup

1 bunch oyster plant

1 1/2 cupfuls boiling water

2 tablespoonfuls butter or bacon drippings

2 tablespoonfuls flour Few grains mace

2 cupfuls scalded milk

1/2 cupful scalded cream or evaporated milk 2 egg yolks (optional) 3/4 teaspoonful salt 1/8 teaspoonful pepper

Scrape the oyster plant, drop at once into water containing a little salt and a few drops of vinegar. Then drain, plunge into the boiling water, and let boil till tender. Rub through a sieve (there should be 2 1/2 cupfuls) and then combine with the milk. Thicken with the flour and butter rubbed together, season, and pour onto the egg yolk, slightly beaten, if it is used. Add the cream, and re-heat.

Chives Soup

1 cupful chopped chives Outer leaves 2 heads lettuce

(shredded) 3 cloves Bit bay leaf 3 tablespoonfuls uncoated rice

2 tablespoonfuls butter or drippings 1/2 teaspoonful salt 1/2 teaspoonful pepper Few grains nutmeg 1 pint milk

Melt the butter, add the chives and lettuce and cook till coftened. Add the cloves, bay leaf, rice and water, and boil till the rice is very soft. There should then be a pint of liquid. Add the milk, salt, pepper and nutmeg, let boil up once, rub through a sieve and serve.

Cream Of Potato Soup

3 large potatoes

4 cupfuls milk 1 small onion

1 1/2 teaspoonfuls salt

1/8 teaspoonful pepper 2 tablespoonfuls flour 2 tablespoonfuls drippings or butter

Boil the potatoes till soft, and then drain and mash. Cook the onion in the milk. When the potatoes are mashed, add the scalded milk, and the salt and pepper. Rub it through a sieve. Melt the drippings, add the flour and a little of the soup. Add this to the soup and let boil up once.

Cream Of Bean Soup

1 cupful pea beans 1 sprig parsley

1 slice onion Bit bay leaf

2 tablespoonfuls flour 2 quarts water

1 pint milk

1 1/2 teaspoonful salt 1/8 teaspoonful pepper

2 tablespoonfuls butter or bacon or ham drippings

1/4 teaspoonful soda

Soak the beans over night, parboil, and then cook until tender, with the seasonings in the 2 quarts of water containing the soda. Rub through a sieve, add the milk, let boil up and thicken with the flour and fat rubbed together.

Cream Of Corn Soup

1/8 teaspoonful soda

1 can corn

1 pint milk

Blade of mace

3 tablespoonfuls flour

Few grains pepper

1 pint boiling water

1 slice onion

2 tablespoonfuls drippings or butter

1 1/2 teaspoonfuls salt 1/2 teaspoonful sugar

Make a white sauce of the fat, flour, seasonings and milk. Chop the onion, add the corn and water and simmer twenty minutes. Rub through a sieve and combine with the white sauce. Serve very hot with toasted crackers or popped corn.