Cream soups are dainty, delicious, and nourishing. The same rule will serve alike for celery, asparagus, peas, spinach, potato, cabbage, turnips and parsnips. The vegetables may be freshly prepared, or remnants may be utilized by adding 1 pint of strained vegetable pulp to 1 quart of rich "white sauce." The yolks of 2 eggs add greater richness and color, and if they are used omit 1/2 the flour.

Fruit soups are made from fruit juices and water, slightly thickened with arrowroot, and sweetened or not, as one pleases.