2 cups of purée and liquid (cauliflower, asparagus, spinach, peas, etc.).

2 cups of white sauce: 2 cups of milk or part white stock. 1/4 cup of flour. 1/4 cup of butter. 1/2 teaspoonful of salt. 1/4 teaspoonful of pepper.

Flavoring: 1/2 an onion. 1 sprig of parsley. 1 stalk of celery, or tablespoonful of celery seed. 1 sprig of mint (with peas).

Additional nutriment when desired: Yolks of two eggs. 1/2 cup of cream.

Milk and white stock to make of desired consistency.

Salt and pepper as required.

Of these soups, cream and bisque consist in the main of a simple combination of a thin white sauce with vegetable, fish, or meat pulp thinned to the proper consistency by the addition of milk, cream, or white stock. Almost any vegetable, fish, chicken, or game may be used in these soups; the vegetables, cut in pieces when it is necessary, with such as are used for flavoring, may be sautéd, either with or without browning, in butter and drippings and then cooked in water until tender; or the preliminary sautéing may be dispensed with. When tender, press through a purée sieve, using a wooden spoon or pestle. Moisten now and then with the liquid in which the vegetable was cooked, to facilitate the operation; dilute the meat or fish, cooked and pounded fine, with liquid and press through a purée sieve. If well-flavored stock be not at hand and milk or water is to be used, cook a part of an onion, a stalk of celery, or a sprig of parsley with the vegetables. A sprig of mint is often cooked with the peas that are to be used for a cream of pea soup and a slice of onion, a stalk of celery or a handful of mushroom stalks and peelings, with the tomatoes for a tomato soup.

A handful of spinach, boiled with the lettuce, peas, or asparagus to be used in these soups, will help give the green tint desirable in a soup made of green vegetables.

The vegetable pulp and the liquid do not unite, or form a "liaison," as the French cooks say, but the pulp settles to the bottom of the dish. To remedy this and give the soup a smooth, velvety consistency, a starchy material, as tapioca, cornstarch, or flour is added. Four tablespoonfuls of flour, or half that quantity of cornstarch or arrowroot for each quart of soup will suffice, especially if the yolks of the eggs are also used. Since the cream soups are in reality a combination of white sauce and fish, meat, or vegetable pulp, the blending ingredient may be added in either of the three ways in which such material is added to a sauce (see Sauces), 1 st, by cooking the flour and butter or drippings to a roux and then diluting with the cold liquid.

2nd. Cream the butter and flour together, dilute with a little of the hot liquid and, when smooth, stir into the hot liquid.

3d. Mix the flour with a little of the cold liquid and stir into the hot liquid. In the two latter methods, the soup needs simmer ten minutes after the starchy material is added.

If milk or cream be added to the pulp of some vegetables, as asparagus, and the mixture be again heated to the boiling point, the soup is liable to assume a curdled appearance; hence, it is safer to add the hot milk or cream just before the soup is sent to the table.

When stock is used for these soups, nothing is gained by cooking the vegetables in the stock; but by so doing much is lost in volume and flavor. Cook the vegetables in water, and add the stock afterward.

Cream Of Corn Soup Recipe

Score each row of kernels with a sharp knife and press out the pulp; now cook the ears in a little cold water, and add this water, well reduced, to the pulp; let simmer ten minutes, then pass through the sieve into the sauce; add milk, or stock, salt, and pepper. When fresh corn is not at hand, canned corn or, better still, kornlet may be used. The proportions are:

1 pint of corn pulp. 1 slice of onion. 1 quart of white sauce. Salt and pepper.

Cream Of Mushroom Soup Recipe

1 cup of dried Italian or Salt and pepper. 1 pint of fresh mushrooms. Milk, cream or white stock. 1/2 an onion. Yolks of two eggs, if desired. 1 pint of white sauce.

Sauté the fresh mushrooms with the onion, sliced, in a little butter without browning them. Then pound in a mortar, pass through the purée sieve, and proceed as usual. If dried mushrooms be used, let soak in cold water, add the onion, and let simmer until tender.

Cream Of Lima Beans And Onions Recipe

Boil together one pint of lima beans - if dry beans be used they need be soaked over night - two onions, and two sprigs of parsley. To each pint of pulp and liquid allow a pint of white sauce and proceed as usual. A full pint of milk, or white stock, will also be required.