These are known as cream soups in ordinary cooking nomenclature, and are usually made from some appetizing green vegetable and thickened milk. They are to be recommended because they are palatable, easily made and nutritious.

Cream Of Asparagus

One Serving Peel carefully four shoots of asparagus. Cut them into small pieces, put them in a saucepan with a half pint of cold water, cover, bring to boiling point and cook gently thirty minutes. Press the whole through a sieve; the water will have almost evaporated. Return the pulp to the saucepan, add two-thirds of a cupful of milk with a teaspoonful of cornstarch moistened in it. Boil an instant, add a saltspoonful of salt and a teaspoonful of butter, strain again, and serve with tiny croutons.

Cream Of Celery

One Serving Chop sufficient green tops of celery to make a half cupful, and cut two stalks of celery; add to a pint of cold water, cover and simmer gently thirty minutes. Strain and squeeze from the celery all the liquid; add a half cupful of good milk with a teaspoonful of cornstarch moistened in it; stir until boiling, add a saltspoonful of salt and a teaspoonful of butter. The food value may be increased by adding two tablespoonfuls of carefully-boiled rice.

Crescent Soup

One Serving

The heart of one head of celery 1/2 teaspoonful of salt

1/2 pint of water 4 tablespoonfuls of cream

Yolk of one egg

Cut the heart of the celery into thin slices crosswise, add the water and stew carefully for a half hour, then add the salt, take from the fire, add the cream and the yolk of an egg. Reheat over water and serve.

Cream Of Carrot

One Serving Grate sufficient carrot to make two tablespoonfuls; add half a cupful of chicken stock; cook thirty minutes, then add half a cupful of milk with a teaspoonful of cornstarch moistened in it; when this reaches boiling point, add a level tea-spoonful of butter and a saltspoonful of salt.

Good in cases of chronic constipation. Omit cornstarch for diabetic persons.