Cream Of Pea

1 cup cooked or canned peas

1 cup water

1 tablespoon chopped onion

1 tablespoon butter

1 sprig mint 1/2 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 quart water

1 cup shredded lettuce 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 Asparagus

Proceed as with cream of celery soup, substituting one half 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 off 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

Water to cover the corn

1 bay leaf

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

1/2 tablespoon chopped onion

1 bay leaf

1 pint cream stock

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

Cream Of Spinach

1 quart spinach

1/2 tablespoon chopped onion

1 pint cream stock

Wash the spinach thoroughly; throw it into a dry kettle and place over the fire, stirring until the spinach is wilted. Drain the spinach, saving the water; chop it very fine; return it to the water; add the onion and cook until thoroughly done, adding a little more water if necessary. Mash in the same water; strain and add the juice to the hot cream sauce,

Cream Of Lettuce

Follow the recipe for cream of spinach, substituting one head of lettuce for the quart of spinach.

Cream Of Celery

1 stalk celery

1 pint boiling water

1/2 teaspoon salt

1/2 tablespoon chopped onion

1/2 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.

Meat Stock

Instruct the butcher to deliver all bones and trimmings removed from roasts; and save all meats and gravies left over from previous meals. By so doing soup may be at once economical and good.

To every pound of meat and bone use one quart of cold water. Cut the meat into pieces and ask the butcher to crush the large bones, so that the gelatine and fat may be fully extracted. Put all in a covered kettle on the back of the stove. When the water becomes red bring the kettle forward and let it heat slowly. Keep the water below the boiling point for three or four hours. If more water is needed, add boiling water. It is not necessary to remove the scum that rises.

Stock should be prepared at least one day before it is to be used, so that the fat on the top may harden and be removed. Do not remove the fat until it is necessary, however, as it aids in keeping the stock sweet.