No. 41. Cream of Corn

30 cts.

A : 1 can corn and the liquor, 1 pt. boiling water, 1/2 tap. salt;

B : 2 tbsps. butter and 2 tbsps. arrowroot or flour cooked thoroughly, 1 pt. hot milk, slice onion, 1/2 tsp. salt, dash pepper, 1/2 tsp. sugar ;

C : 1 c. whipped cream, 1 c. popped corn.

Simmer A 20 m., add B, when boiling, serve and garnish with C.

No. 42. Cream of Green Peas

35 cts.

A : 1 can peas drained, 1 pt. cold water, 1 tsp. salt, 2 tsps. sugar, sprig of mint;

B : 2 tbsps. butter and 2 tbsps. flour, cooked thoroughly,

1 qt. hot milk ;

C : 1 c. whipped cream, 1 c. cooked green peas.

Cook A 20 m., press through sieve, blend with B, when boiling add C, and serve.

No. 43. Cream of Lettuce or Sorrel

32 cts.

A: 2 heads lettuce or 1 c. sorrel chopped and cooked in 1 tbsp. butter; add 1/2 tsp. sugar, 1/2 tsp. tarragon or plain vinegar, 1 tsp. salt, 1 tbsp. flour, when boiling add 1 pt. hot water ;

B : 1 qt. white stock, grating of nutmeg, dash cayenne ; C : 1 egg-yolk beaten and 1 c. hot cream.

Cook A thoroughly, add B ; when boiling, add C and serve.

No. 44. Cream of Mushroom

60 cts.

A : 1/2 lb. fresh mushrooms, blade mace, 1 tsp. mushroom catsup, 1/4 tsp. Kitchen Bouquet. This may be bought in bottles for 25 cts.

Follow Recipe No. 34 (Cream of Asparagus), using A instead of asparagus.

No. 45. Cream of Onions

15 cts.

A : 5 onions sliced, cook in 2 tbsps. butter ; add 1 tbsp. flour, cook thoroughly ; add 1 qt. hot water ; when boiling 1 pt. hot milk, 1/2 tsp. salt, dash cayenne ;

B : 1 egg-yolk beaten, 1 c. cream; C : 1 tbsp. Parmesan cheese.

Cook A, add B, garnish with C (see Cream Soups).

No. 46. Cream of Potato

22cts.

A : 4 or 5 potatoes, 1/4 tsp. celery salt or stalk of celery;

B : 1 tbsp. parsley, chopped.

Follow recipe No. 34 (Cream of Asparagus), using A instead of asparagus, and 1/2 tsp. more salt ; garnish with B.

No. 47. Cream of Spinach

26 cts.

A: 1 qt. spinach, boiled uncovered, with a bit of bayleaf, 1/2 tsp. salt ;

B : 1 c. cold cream whipped ; 1/2 c. green peas.

Follow Recipe No. 34 (Cream of Asparagus), using A instead of asparagus, and omit egg; garnish with B after it is served.

No. 48. Cream of Tomato

23 cts.

A : 1/2 can tomatoes, 2 slices onion. 2 sprigs parsley, stick celery, 1/2 bay-leaf, small blade mace, 1 tsp. sugar, .1/4 tsp. soda and 1/2 tsp. salt;

B : 2 tbsps. butter and 2 tbsps. flour cooked thoroughly ;

1 qt. hot milk, 2 drops Tabasco sauce ; C : 1 c. hot cream.

Simmer A 20 m., strain, add B ; when boiling, add C.

No. 49. Cream of Water-Cress

35 cts.

A : 2 bunches water-cress chopped, cook with 1 tbsp. butter, add 1 qt. white stock or beef stock and water;

B : 1 tbsp. butter and 2 tbsps. arrowroot, cooked thoroughly, 2 c. hot milk, 1/2 tsp. salt, dash cayenne : C : 1 c. whipped cream, \ c. fresh cress-tips.

Simmer A 20 m.; add B when boiling, serve garnished with C.