Cream Of Asparagus Soup

One large bunch or one can of asparagus. Cut the tips from the asparagus and lay them aside. Put the stalks in just enough boiling water to cover them. Boil over the flame five minutes and remove to the cooker for one hour and a half. Then press through a sieve as much of the pulp as possible. Return it to the kettle with one cup of the water in which the asparagus was boiled and four cups of milk. Put it over the fire and when it boils, stir in a thickening made with two tablespoonfuls of flour wet with a little cold water. Add two tablespoonfuls of butter. Season to taste with salt and pepper. Add the reserved tips; boil five minutes and place in the cooker for thirty-five minutes or until the soup is required for the table.

Cream Of Chicken

Break the bones of a fowl when it comes from the table, and put them with the left over meat and gravy into a cooker kettle. Cover the bones with hot water; salt and let boil five minutes, and place in cooker two or three hours. Take out and strain. Cool and remove the fat. Heat and thicken with the fat blended with one tablespoon of flour. Add a cup of cream. Serve with egg balls made as follows: Yolks of three hard boiled eggs and of one raw egg rubbed smooth with a teaspoon of flour and a good pinch of salt. Make into small balls and cook in the soup at the last minute.

Cream Of Corn Soup

Two cups of grated or canned corn, two cups of milk, and one cup of water. Bring to the boiling point and place in the cooker two hours or more. When ready to serve reheat and add one-third of a cup of cracker crumbs, and a rounded table-spoonful of butter blended with one level table-spoonful of flour. Season with two teaspoonfuls of salt, and pepper to taste.

Cream Of Lima Bean Soup

Soak over night one and one-half cupfuls of dried beans. In the morning drain and add three pints of cold water and one-fourth teaspoonful of soda. Bring them slowly to a boil, cook ten minutes over the flame, and place in the cooker for four hours. Brown one-third cup each of finely chopped carrot and onion in two generous tablespoons of butter, cooking about ten minutes or until the flavor is well extracted. Mash the beans through a soup strainer ; then put them back into the water in which they were cooked. Beat them well to separate the hulls from the pulp and then strain again and return to the kettle. Drain the butter from the vegetables and stir smoothly into it one tablespoonful of flour and add to the boiling soup. Season to taste with pepper, salt, and a pinch of cayenne.

Cream Of Pea Soup

Shell peas. Cook the pods in enough water to cover them. Throw the pods away and use the water to cook the peas. Boil and set in the cooker an hour and a half. Take out and rub through a colander. Season and thicken with a tablespoon of flour and a salt spoon of sugar rubbed together with a tablespoon of butter.

Cream Of Spinach

One quart of cream or milk. Thicken it with one tablespoon of butter blended with one tablespoon of flour, salt, pepper, and a teaspoon of minced parsley. When it boils put into it one cup of cold cooked spinach. Place in cooker until needed. Serve with chopped boiled egg in each bowl and a sprig of parsley-on top.