Method.

Boil vegetables, drain, mash through colander or sieve, and return to water. Scald stock or milk with seasonings. Cook hotter, add flour, stir thoroughly until it simmers, then add hot milk or stock gradually, strain, add to vegetables ; when boiling add egg beaten slightly and mixed with hot cream, pour into tureen or plates, add garnishings, and serve.

Rich and highly seasoned white or chicken stock will make the best soup. Egg thickens and enriches, but is not neces-sarv. If omitted, use a little more flour. and if milk is used instead of cream, add more butter. Cold cream is whipped and added after soup is in tureen or plates, the garnishings sprinkled over. In some recipes arrowroot is used instead of flour ; it is more delicate and will make a finer soup, but flour may be used if preferred. Do not boil soup after egg is added, but whip with egg-beater and serve at once. The vegetables may be boiled, pressed through a sieve, and returned to water several hours before needed if necessary. When ready to use, reheat and add to the other ingredients.

No. 34. Cream of Asparagus

33 cts.

A : 1 bunch or 1 c;m asparagus, 1 qt. hot water ;

B : 1 tbsp. butter cooked with 1 tbsp. arrowroot or flour,

2 c. hot milk or stock, 1/2 tsp. salt, blade of mace ;

C : 1 egg, 1 c. hot cream, asparagus-tips.

Add A to B ; when boiling add C and serve (see Cream Soups), or boil A 20 m., drain, saute in butter; add pepper, salt, and dash nutmeg ; add asparagus water and B; add 2 tbsps. white wine and 2 cucumbers which have been parboiled, cut into dice and sauted in butter ; add C and serve.

Mushroom liquor and lemon-juice may be used instead of white wine.

No. 35. Cream of Artichokes

45 cts.

A : 1/2 can French artichoke fonds. These may be bought in jars for 35 cents ;

B : 1/2 c. Croutons Royal No. 71 (Croutons Royals).

Follow Recipe No. 34 (Cream of Asparagus), using A instead of asparagus; garnish with B.

No. 36. Cream of Carrots

30 cts.

A : 3 carrots ;

B: \ c. each asparagus tips, green peas, and string beans.

Follow Recipe No. 34 (Cream of Asparagus), using A instead of asparagus ; garnish with B.

No. 37. Cream of Cauliflower

A : 1 small cauliflower ;

13: Small bits of cauliflower sprinkled with Parmesan cheese.

Follow Recipe No. 34 (Cream of Asparagus), using A instead of asparagus; gar- nish with B.

No. 38. Cream of Celery

30 cts.

A : 2 c. celery parboiled 5 m., dash nutmeg ;

B : Celery tips.

Follow Recipe No. 34 (Cream of Asparagus), using A instead of asparagus; garnish with B.

No. 39. Cream of Chestnuts

25 cts.

A : 1 pt. chestnuts shelled and blanched, dash salt, nutmeg, and cayenne.

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

No. 40. Cream of Chicken

44 cts.

A: 3 pts. hot chicken stock, well seasoned, add to 1 tbsp. butter and 2 tbsps. arrowroot or flour thoroughly cooked together ;

B : 1 c. minced chicken. 1/2 c. blanched almonds, chopped and pounded smooth with 1 c. hot cream or milk, \ tap. sugar, or omit almonds and season with mace ; 0:1c. whipped cream.

Add B to A ; when boiling serve and garnish with C, or omit flour and cook 3 egg-yolks with B, and garnish with carrot dice, green peas, and asparagus-tips.