Cream Of Asparagus

Prepare according to directions given for Cream of Celery, using two cupfuls of asparagus. Add a tablespoonful of whipped cream and a few of the cooked asparagus tops to each plate of soup.

Cream Of Barley

Prepare according to directions given for Cream of Celery, using one cupful of cooked barley and an extra cupful of milk. Season with curry powder, celery salt, and minced parsley.

Cream Of Celery

Melt one-fourth of a cupful of butter, and add one-fourth of a cupful of flour. When thoroughy blended, add two cupfuls of cold milk, cook and stir until thick. Cook a large head of celery, cut fine, in boiling water until tender, and rub through a sieve. Measure the pulp and add enough of the water in which it was cooked to make two cupfuls. Add to the thickened milk, season with salt and pepper, and if too thick, dilute with boiling milk, or stock, to the proper consistency.

Cream Of Clams

Prepare according to directions given above, using two cupfuls of minced clams with their liquor instead of the celery.

Cream Of Corn And Tomato

Prepare according to directions given above, using one cupful each of corn and tomato pulp.

Cream Of Crabs

Prepare according to directions given above, using two cupfuls of cooked crab meat. Season with lemon-juice and sherry.

Cream Of Mushrooms

Prepare according to directions given above, using either fresh or canned mushrooms. Season with celery salt and parsley.

Cream Of Oysters

Prepare according to directions given above, using two cupfuls of minced oysters with their liquor. Season with minced parsley.

Cream Of Peas

Prepare according to directions given above, using fresh or canned peas and enough of the water in which they were boiled to make two cupfuls. Put a tablespoonful of whipped cream into each plate.

Cream Of Tomato

Prepare according to directions given above, using two cupfuls of stewed tomatoes, and a small pinch of soda. Season with minced parsley and grated onion.

Cream Of Vermicelli

Prepare according to directions given above, using one cupful of cooked vermicelli, and an extra cupful of milk. Season with celery salt, curry powder, grated onion, and minced parsley.