Soups 25

Chowders are really a kind of stew, but are usually classed as soups.
When served as a main course they should be fairly thick.

Cream Soups— Delicious cream of vegetable soups can be made from
almost any of the common vegetables by combining, in general, 24 of a cup
of the vegetable pulp with a cup of thin white sauce.

Press the vegetable, cooked until soft, through a strainer; heat it, and
pour it into the hot thin white sauce. Let the mixture come to the boiling
point, remove the pan from the heat, and whip the soup for a minute with
an egg beater. Serve it at once.

Cream of Celery Soup—Outer stalks and green leaves, or dried celery

leaves may be used instead of fresh celery. Boil, force through coarse

sieve, use 24 to 1 cup pulp to 1 cup thin white sauce.

Cream of Carrot Soup — Press cooked carrots through coarse sieve.
Use 24 to 1 cup pulp to 1 cup thin white sauce.

Cream of Corn Soup—Macde same as above. Sprinkle with finely
chopped parsley..

Cream of Baked Bean Soup—Put beans through sieve. Add thin
white sauce.

Cream of: Pea Soup— Made like Cream of Carrot Soup.

Rule for Thin White Sauce—To | tablespoon of melted butter, add 1
tablespoon of flour, 4 cag se of salt, and a dash of Blue Ribbon pepper.
Add 1 cup heated milk slowly. Bring to boil, stirring constantly, and let
cook in double boiler for 10 minutes.

Potato Soup—2 cups hot riced or mashed potatoes, 1 quart milk, 2
slices onion, 3 tablespoons butter, 3 tablespoons flour, 14 teaspoons salt,
dash of pepper and cayenne, 1 teaspoon chopped parsley. Scald the milk
with the onions; remove the onion; add the milk slowly to the potatoes.
Melt the butter, add to it the dry ingredients; stir the mixture until it is
well blended. Add the liquid mixture to this, stirring it constantly, and boil
the soup for 1 minute. Strain it if necessary, add the parsley, and serve it
hot. ater saved from cooking celery or carrots is a good addition to
potato soup. .

Cream of Tomato Soup—2 cups tomatoes, 1 teaspoon sugar, } tea-
spoon Blue Ribbon soda, 3 tablespoons butter, 3 tablespoons flour, 3
cups milk, seasoning. Cook tomato and sugar for a few minutes. Rub
through sieve, and add soda to neutralize seid in tomatoes. Add slowly to
white sauce made of milk, flour and butter. Have tomatoes and white
sauce at same temperature or soup may curdle. Serve immediately.

Vegetable Puree—4 cups diced, fresh vegetables, 1 small onion, sliced,
1 tablespoon salt, 4 teaspoon Blue Ribbon pepper, 2 tablespoons fat,
9 cups water.

Put everything except the fat into the kettle. Simmer until tender.
Press through sieve, add fat, reheat and serve.

Soup stock may be used instead of all or part of the water.