Cream Of Crecy Soup

3 medium-sized carrots, 1 1/3 cups sliced

1 cup water

2 cups milk

1 tablespoon flour

1/2 cup cream

I slice onion - 1/8-inch thick

1 bay leaf

1 teaspoon salt

Cook carrots in water. Steep bay leaf and onion in the milk and cream in double boiler. Remove onion and bay leaf, and thicken with flour. Put carrots through colander, and add to the thickened milk and cream. One potato with it relieves the strong taste. Parsley may be added.

Cream Of Dasheen Soup

6 medium-sized dasheens 1 pint milk

1/2 cup cream 2 teaspoons salt

1/4 teaspoon onion salt

Clean the dasheen by removing the coarse, fibrous covering. Wash, and put to cook in boiling water. When tender, which will require twenty to twenty-five minutes' cooking, remove from the water, peel, and mash through a colander. Add the hot milk and cream slowly, and heat to the boiling point. Add the salt and onion salt. One tablespoon butter and one-half cup milk may be used in place of the cream. It will then be advisable to add a little flour for thickening.

Vermicelli Soup

1 quart clear soup 1 ounce vermicelli Salt and pepper

Break the vermicelli into short lengths, and cook in the boiling soup until tender, and then serve.

White Soup

1 pound potatoes 2 leeks or 1/4 pound Spanish onions 2 sticks of celery

1 1/2 pints boiling water

Salt and pepper

1 pint milk

1/2 ounce flour

1/2 gill cooked green peas

3/4 ounce butter

Cut the vegetables into small pieces, and cook in the butter for five minutes. Add to water, bring to boiling point, skim, and add one teaspoon salt. Simmer until the vegetables are tender - about thirty minutes. Rub through a sieve. Mix the flour smoothly with a little of the milk. Put the potato and rest of the milk back on the stove into the saucepan; when boiling, add the flour, and cook for ten minutes. Add the peas. Season and serve.

Milk And Cheese Soup

3 cups of milk - or part milk and part stock

1 cup grated cheese Salt and paprika

1 1/2 tablespoons flour

Thicken the milk with the flour, cooking thoroughly. This is best done in a double boiler, with frequent stirrings. When ready to serve, add the cheese and the seasoning.

The proteids in this soup are equal in amount to those in five-sixths of a pound of beef of average composition; its fuel value is higher than that of a pound of beef.

Cheese And Vegetable Soup

2 cups of stock

1 tablespoon of finely chopped carrots 1 tablespoon chopped onion 2 tablespoons butter

2 tablespoons of flour 1 1/2 teaspoons salt 1 cup of scalded milk 1/4 cup grated cheese A little mace

Cook the vegetables a short time in one-half the butter; add the stock and the mace, boiling fifteen to twenty minutes. Strain, and add the milk. Thicken with flour cooked in the remaining butter. Just before serving, stir in the cheese, and cook until it is melted.