Cream Of Cauliflower Soup

Let a cauliflower stand in cold water, head down, for one hour - in cold salted water - this is to draw out any insects that may be in it. Put on to boil in chicken or veal stock, or hot water, and one onion, a sprig each of parsley and celery. When tender, mash through a sieve or potato ricer. For every cup of the pulp make a white sauce of two cups of milk stirred into two tablespoonfuls of butter that has had two tablespoonfuls of flour stirred into it, one-half teaspoonful salt and a little pepper. Cook ten minutes, then stir in the pulp. Cook for five minutes. Add one-half cup of cream. Serve.

Cream Of Stock Soup

Use any stock made from veal, poultry or game. Stock made from turkey bones is very delicious for this soup. Melt in a sauce pan four tablespoonfuls of butter. Stir into it three tablespoonfuls of flour and half a teaspoonful of salt, gradually stir into the butter three cups of the well-seasoned stock. Boil ten minutes. Add one cup of thick cream, heat for five minutes. Serve. A few fresh mushrooms that have been cooked for five minutes, then added to the stock just before serving, gives a delicious flavor. Serve for luncheon in bouillon cups or for a dinner soup.

Summer Soups

Make a rich chicken broth or bouillon, chill, surround by ice or freeze to a frappe. Serve in bouillon cups with or without whipped cream.

Clam Bouillon can be served in the same way.