If soup is too salty, add a few slices of raw potato and cook a few minutes longer for the potato to absorb the salt.
If soup appears lacking in strength, stir in a little grated cheese.
Put two cupfuls of mixed chopped nuts in a stew pan with one quart of water and let them stew slowly for two hours, then strain and remove the water for stock.
The nuts may be used in soups, cakes, or any preferred way.
1 bunch of asparagus 1/4 teaspoonful salt
2 cupfuls milk 1 tablespoonful flour 1/4 cupful cream 1 tablespoonful butter dash of pepper
Wash asparagus and cut off the tips. Put the stalks in cold water and boil till tender. Put them through a colander, then put back in the water they boiled in. Heat milk to the boiling point and stir in the butter and flour smoothed together. Boil ten minutes, pour into the asparagus, season, add cream and the asparagus tips which have been boiled by themselves in cold water till tender.
A spoonful of whipped cream is nice on almost any soup, added just before serving.
Take as many stewed or baked beans as desired, put through a colander, add as much water as wished and boil about ten minutes. Add butter size of an egg to a small kettle of soup, season with salt and pepper. Make the soup as thick as desired and just before taking from the fire, stir in about a cupful of milk. A few sprigs of parsley on each plate of soup is pleasing.
1 quart shelled peas dash of pepper
1 quart milk 3 tablespoonfuls butter
1 cupful cream 2 tablespoonfuls flour
1/2 teaspoonful salt
Put peas and onion in cold water to cover them, and boil fifteen minutes. Heat the milk in double boiler. Smooth butter and flour together and gradually pour the hot milk on the mixture, pour it all in double boiler and heat. Take the onion from the peas and run them through a strainer, add them to the milk mixture, add salt, pepper, oil and cream, and keep at boiling point ten minutes.
Peel, and cut in very thin small pieces three medium size potatoes. Put one-fourth cupful of butter in a soup kettle and let it melt and brown, but not burn. Turn the potatoes on the butter and stir till most of the butter is absorbed, for about fifteen minutes, being careful not to let the mixture burn. Add one cupful of cold water and let the potatoes come to boiling point and boil five minutes. Then add, gradually, one cupful of milk and as soon as it reaches the boiling point, add one tablespoonful of flour smoothed in three-fourths of a cup of milk, one teaspoon-ful of salt and a pinch of pepper. Remove from fire and serve.