Green Pea Soup

1 quart of milk. 1 can of peas. 1/4 cup butter.

1 tablespoonful flour. 1 teaspoonful salt. Little pepper.

Scald the milk in double boiler. Melt the butter, stir into it the flour and seasoning. When smooth stir into the milk, cooking for ten minutes, stirring until smooth. Heat up the peas in their own liquor. Mash through a strainer and add the pulp to the milk. This is a delicious and nutritious soup.

Green Corn Soup

2 tablespoonfuls butter. 1 pint of milk. 1 teaspoonful salt.

4 good-sized ears of corn. 1 teaspoonful flour. Little pepper.

Cut the kernels from the ear with a sharp knife. Put the cobs on to boil in enough cold water to cover. Boil half an hour and strain, then cook the pulp in the corn water for twenty minutes, then add the seasonings. Melt the butter, stir into it the flour and when smooth stir into the hot milk. After cooking ten minutes add the corn with the liquid and seasonings. Half a can of corn can be used instead of the green corn.

Cream Of Corn Soup (Made From Can Corn)

Make the same as the pea soup made from the can peas.

Clam Chowder

1/2 peck clams in the shell. 1 quart potatoes, sliced.

thin. 1/4 pound salt pork. 1 onion.

Salt and pepper to taste.

1/4 cup butter.

1 tablespoonful flour.

1 quart hot milk.

Crackers.

Wash the clams until clean. Put them in a kettle with one quart of cold water. Set them on the stove to cook until the top ones are broken open, then remove from the stove. Skim out the clams. Pour the liquid in a dish to settle. When the clams are cool, cut off the heads with scissors. Fry the onion in the pork in the kettle that you are going to make it in. When brown remove the pieces of onion and pork, then add the potatoes and the clam liquor, which should be carefully poured in, not to disturb the settlings. When the potatoes are soft, add the clams, seasonings and hot milk, more water if desired. Melt the butter, stir into it the flour and add to the chowder, or, better still, to the hot milk before it is added. Put the crackers in the tureen and turn the chowder on them.

Cream Of Clam Soup

Melt in a double boiler two tablespoonfuls of butter, stir into it two tablespoonfuls of flour, one tea-spoonful of salt and a little pepper or paprica, then add gradually two cups of milk. When hot and smooth, stir in one small can of minced clams. Cook for twenty minutes, then strain and reheat; add one-half cup of cream and serve at once.

Asparagus Soup

1 pint of milk.

1 good-sized bunch of asparagus.

2 tablespoonfuls butter.

1 tablespoonful flour. 1 teaspoonful salt. Pepper.

Put the asparagus on to cook in cold water enough to cover. Cook until very tender. Cut off a few of the tips to serve in the soup. Mash the rest, with the water they are cooked in, through a strainer. Scald the milk. Melt butter, stir into it flour and seasonings, then stir it into the milk. Add the asparagus pulp and tips. Serve.