Cream Of Potato

2 medium-sized potatoes 1 bay leaf

tablespoon chopped onion 1 sprig parsley

1 pint cream stock

Pare the potatoes and let them soak in cold water for half an hour; then put them in boiling water with the bay leaf and onion, and when soft drain off the water and mash, saving the water and returning the mashed potatoes to it. Strain through a sieve and add the cream stock slowly. Just before serving add the parsley, finely chopped.

Cream Of Tomato

I pint stewed or canned tomatoes 1 tablespoon sugar

1 pint cream stock Pinch of baking soda

Heat the tomatoes; strain and add sugar and a pinch of baking soda. At the moment of serving stir in the boiling cream sauce, very slowly to prevent curdling. A spoonful of whipped cream may be served on the top of each plate if desired.

Cream Of Pea

1 cup cooked or canned peas

1 cup water

1 tablespoon chopped onion

1 tablespoon butter

1 sprig mint

bay leaf

1 teaspoon sugar

1 pint cream stock

Brown the onion in the butter; add it to the peas, mint, bay leaf, sugar and water and let all simmer slowly for one half hour. Strain through a fine sieve; add the cream sauce and serve.

Pea-Pod Soup

2 quarts pea pods 1 cup shredded lettuce

1 quart water 1 pint cream stock

Put the pea pods in the water over the fire, adding the lettuce if you have it, although this is not necessary. Boil down to one pint; strain and add to the cream sauce.

Left-over cooked peas, pressed through a colander to remove the skins, may be added if desired.

Cream Of Celery

1 stalk celery

1 pint boiling water

1/2 teaspoon salt

tablespoon chopped onion

bay leaf

3 cups cream stock

Wash and scrape the celery; cut it into half-inch pieces and cook with the water, salt, onion and bay leaf until thoroughly tender. Mash in the water in which it has boiled; add the cream sauce and serve.

Cream Of Asparagus

Proceed as with cream of celery soup, substituting one halt bundle of fresh asparagus or an equal amount of canned for the stalk of celery. Or, the tips of a bundle of asparagus may be cut of for table use and the remainder used for soup. In either case the asparagus will be better if mashed through a colander, thus removing the woody portions.

Cream Of Corn No. 1

3 ears corn 1 bay leaf

Water to cover the corn 1 pint cream stock

Run a sharp knife down through the center of each row of kernels, and with the back of a knife press out the pulp, leaving the husk on the cob. Break the cobs and put them on to boil in sufficient cold water to cover them. Boil thirty minutes and strain the liquor. Return the liquor to the fire, and when boiling add the corn pulp and bay leaf. Cook fifteen minutes; add the cream sauce and serve.

Cream Of Corn No. 2

1 pint canned corn 1 bay leaf

tablespoon chopped onion 1 pint cream stock

Cook the corn, onion and bay leaf for fifteen minutes; add the cream sauce and serve.