Two quarts spinach. Wash in several waters. Throw the leaves into a hot kettle, closely covered, and cook 5 minutes. Drain them, saving the liquid. Chop leaves fine and press through a sieve. Return them to kettle. Add a tablespoon grated onion and 1 quart milk. Rub together 2 tablespoons butter and 2 of flour. Add to the soup, stirring constantly until smooth and thick. Press this again through the sieve. Add 1 teaspoon salt and a dash of white pepper. Serve with croutons. - J. P.
One can salmon or 2 lbs. fresh boiled salmon, 2 cups white stock, 2 cups milk, 2 tablespoons butter,
1 tablespoon flour. Cover flaked fish in saucepan with water and simmer 20 minutes. Drain off water and rub fish to smooth paste. Cook butter and flour in saucepan and add hot milk and stock, cooking until it thickens, stirring constantly. Stir in the salmon, season to taste and remove from the fire just before it comes to a boil. Serve at once.
To about a quart of clear stock, add 1 tablespoon of instantaneous tapioca, cooked until almost clear. Cook for 5 minutes or until clear, and just before serving season and add 1 tablespoonful of sherry. - E. L. W.
Put 1/2 can of tomatoes with 1 1/2 pints of stock over the fire, add 1 tablespoon chopped onion, 1 bay leaf,
2 whole cloves, 1/4 teaspoon celery seed, 1/4 teaspoon pepper. Cook 20 minutes, and strain through a sieve. Beat the whites of 2 eggs until partly light, add to soup and boil rapidly 5 minutes. Strain through cheese cloth. Reheat, add 1 teaspoon salt, and serve with croutons. - E. McE.
Make a sauce of 3 tablespoons butter, 3 tablespoons flour, 1 teaspoon salt, 1/4 teaspoon pepper and 1 pint of milk. Heat 1 pint of strained tomatoes to near boiling point and add 1/4 teaspoon soda and 1 pint boiling water. Then add the tomato to the cream sauce and serve with croutons of bread cut in squares and browned in the oven. - L. M. C.
Three cups rich milk or cream, 2 cups strained tomatoes. Stir tomatoes slowly into cream, turn into a double boiler, add a small tablespoonful flour and a slice of onion. Do not cover this while it is heating, but stir often to keep from curdling. When it is piping hot, add a dash of red pepper, lump of butter, and salt and serve at once. If the salt is added last and the soup is cooked quickly and not allowed to stand, it will never curdle. - M. F.
One calf's head, 1 gallon of water, 1 carrot, 1 turnip, 8 cloves, 1/2 teaspoon minced onion, 1 tablespoon salt, 1 teaspoon minced parsley, 2 tablespoons butter, 2 tablespoons of browned flour, 1 wine glass sherry, 4 hard-boiled eggs, lemon sliced. Wash head in vinegar and water, cut in pieces, fry with carrot and turnip, sliced very fine, in hot butter; add cloves, onion, parsley and flour, then water; boil about 4 hours; strain soup; add 9 eggs, sliced lemon and 1 cup of meat from calf's head; cut in small pieces. - M. B.