Foundation Recipe For Cream Soups

2 cups milk.

2 tablespoons butter or substitute. 2 tablespoons flour. 1 cup vegetable pulp.

2 cups water in which vegetable was cooked. 1 teaspoon salt. 1/8 teaspoon pepper.

Chop vegetables fine, add about 3 cups of water and cook until tender. Rub the cooked vegetable through a coarse sieve. Melt the butter, add the flour, mix until smooth, then cook until it bubbles; add cold milk and stir until mixture thickens, then add seasonings. Heat the vegetable pulp in the water in which it was cooked. Combine mixtures and serve. Milk may replace the vegetable water and finely diced chicken or flaked fish the vegetable pulp. Left-over vegetables can be strained and used.

Cream Of Tomato Soup

2 cups milk.

2 tablespoons butter or substitue. 2 tablespoons flour.

2 cups strained tomato. 1 teaspoon salt. 1/8 teaspoon pepper.

Melt butter, add flour, mix until smooth, then cook until it bubbles; add cold milk and stir until mixture thickens. Add seasonings. Just before serving add hot tomatoes. Do not cook after combining mixtures. Made in this manner the soup will not curdle.

Split Pea Puree

1 cup split peas.

6 cups water or half stock and half water. 1/2 teaspoon salt. 1/8 teaspoon pepper.

1/2 sliced onion. 1 tablespoon butter or substitute. 1 tablespoon of flour.

Cover peas with cold water and soak over night. In the morning drain and add the cold water or stock, seasonings, onion and if wished a small piece of salt pork or bacon. Heat to the boiling point then simmer about 2 hours. Press through a coarse sieve. Melt butter, add flour, mix until smooth, then gradually add hot soup and bring to the boiling point. Serve with croutons.

Croutons

Cut stale bread in 1/4 inch slices and remove crusts. Spread thinly with butter on both sides. Cut into small cubes, place in a pan and bake until dry and a delicate brown, having a slow oven.

Onion And Potato Soup

1 onion, sliced.

1 cup celery, cut in 1/2 inch pieces.

2 cups raw potatoes, cut in cubes.

2 tablespoons shortening. 2 cups milk.

2 cups boiling water. 2 tablespoons butter or substitute. 2 tablespoons flour. 1/2 teaspoon salt. 1/8 teaspoon pepper.

Melt shortening, add onions and celery; cook about 10 minutes, stirring often. Add flour, mix well and cook until frothy, then add cold milk; cook until thick. In the meantime parboil the potatoes in boiling water about 5 minutes; combine ingredients, season and serve.