Peanut Soup

Cook two cups of shelled and blanched peanuts with a slice of onion and a stalk of celery until tender. Mash through a sieve. Stir into it a pint of white stock and one pint of hot milk or thin cream, which has been added to it. Two tablespoonfuls of butter melted with one tablespoonful of flour and one-half teaspoonful of salt and a little pepper stirred into it.

Almond Soup

1 quart of white stock. 1 pint of cream.

1 tablespoonful flour.

2 tablespoonfuls butter

Salt and pepper to taste.

1/2 cup of blanched almonds that have been chopped and pounded fine.

Melt the butter, stir into it the flour. When smooth, stir it into hot cream. Cook for ten minutes. Add the hot stock and season, then add the nuts and serve.

Cream Of Chestnut

1 cup chestnut meats. 1 quart chicken or veal stock. 1 cup cream.

1 tablespoonful flour. 1 tablespoonful butter, salt and pepper.

Gash a cross on each nut and place in a pan in the oven until the shells break open. Remove the meat and cook in boiling water until tender. Press at once through a sieve. Add to the boiled stock. Melt the butter. Stir into it the flour and add to the stock. Boil for five minutes. Then add cream and seasonings.

Mushroom Soup

1 pint of milk. 1/2 cup of cream.

1/2 pound fresh mushrooms.

2 tablespoonfuls butter.

1 tablespoonful flour. 1 teaspoonful salt. Speck of pepper. Yolks of 2 eggs.

Scald the milk in a double boiler. Melt the butter, stir into it the flour, salt and pepper. Stir this into the hot milk, let cook for ten minutes, then add to it the beaten yolks and cream, stirring and cooking five minutes. Peel the mushrooms, cut off the stems and break them in small pieces. Put them in a sauce pan with just enough hot water to keep them from sticking. Let them cook five minutes. Chop fine. Add them to the cream soup and serve. The eggs may be omitted or slightly beaten and added a few minutes before serving.

Mushroom Stock Soup

Two cups of chicken or turkey stock, one-half pound of fresh mushrooms that have been cooked and chopped fine, and added to the stock. Melt two tablespoonfuls of butter, add to it two of flour and the hot stock. Cook ten minutes, strain out the mushrooms, add one cup of cream and season. This is a most delicious, rich soup. The mushrooms may be left in the soup.

Bermuda Soup

Peel and slice three Bermuda onions, brown a delicate brown in pork fat or a little butter, then cook in boiling salted water till tender. Melt in a double boiler two tablespoonfuls of butter, stir into it two tablespoonfuls of flour, then gradually two cups of milk. When smooth put in the onions and cook for a half hour. Mash all through a sieve, reheat, season with a teaspoonful of salt and a little pepper. Add half cup of cream and serve at once.

Spinach Soup

Wash one pound of spinach, put it on to cook without adding water - there is enough that clings to the leaves to cook it - one teaspoonful salt, a small onion sliced. When tender, mash through a strainer or puree sieve. Scald two cups of milk in double boiler, melt in sauce pan two tablespoonfuls of butter, stir into it one of flour. When blended, stir it into the hot milk. Cook ten minutes, then add one cup of the spinach pulp and the yolk of one egg diluted with a half cup of cream. Cook ten more minutes. Season with salt and pepper.