2 pounds Jerusalem artichokes
2 ounces butter
1 quart milk
2 bay leaves
Peel the artichokes and throw them into vinegar and water; then put them with the onion and celery in a saucepan with the melted butter; cover the pan, and let the vegetables steam until tender, taking care they do not brown. When soft, add the milk, which must heat slowly but not boil; remove the onion and celery, and rub the rest through a strainer with a wooden spoon; put the puree back in the pan with the salt, pepper and the bay leaves; keep it hot, on the back of the stove for about half an hour. Before serving, remove the bay leaves, and stir in 1/2 cup of hot cream or one ounce of butter.
1 cup dried apricots 1 cup prunes
1 quart cold water Sugar to taste
Wash the fruit perfectly clean. Cook in the water until very soft. Strain, and press out all the juice; sweeten to taste.
Thicken with a tablespoon of rice flour to one quart of liquid. Cook twenty minutes to remove the raw taste of the flour.
1 quart bean stock 4 ounces tapioca Seasoning
Boil the stock in a saucepan and sprinkle in the tapioca. Cook for twenty minutes. Season with pepper and salt.
1 quart milk
3 tablespoons butter
2 tablespoons flour
1 1/2 teaspoons salt
1/4 teaspoon celery salt
1/8 teaspoon pepper
Few grains paprika
3 tablespoons tomato catsup
1 teaspoon chopped parsley
Cook the potatoes in boiling, salted water half an hour, and rub through a strainer. Scald the milk with the onion, remove the onion, and add milk slowly to potatoes. Melt the butter, add dry ingredients, stir until well mixed, then stir into boiling soup; cook twenty minutes, strain, add tomato catsup, and sprinkle with parsley.
1 pint of mashed squash
1 quart milk
1 tablespoon flour
1 tablespoon butter
1 teaspoon salt
1 1/2 tablespoons sugar
Put the squash, which may be freshly cooked or canned, with the milk, sugar and salt in a saucepan, and heat. Mix the butter and flour together, and stir the hot liquid into it. Cook gently for five minutes. Place a spoon of whipped cream on top of each individual serving.
3 tablespoons butter 1 medium-sized onion 1/2 cup oatmeal
1 teaspoon salt 1 quart water 1 pint milk
1/2 cup chopped mushrooms
Peel the onion, and chop finely. Place in the inner portion of the double boiler with the butter, and cook fifteen to twenty minutes. Then add the oatmeal and the boiling water. Cook directly over the flame for about ten minutes. Then place in the double boiler, and cook from two to three hours. Rub through a colander, and add the milk. When thoroughly heated, add the chopped mushrooms and salt. The mushrooms are somewhat improved in flavor by broiling a few minutes before adding to the soup. If desired, a spoon of whipped cream may be added to each serving.