THE VANCOUVER BRIDE 93

peas, beans and lentils, all make good nou-
rishing soups. Follow. directions for
cream potato soup, re-placing the potatoes
with other vegetables.

Fish may be cooked similarly, sieved,
and milk with a thickening added. Sal-
mon soup is excellent.

(Mrs. A. S. Brownell)

POTATO SOUP

1 lb. potatoes.

1 onion.

1 oz. dripping.

1 quart water.

1 tablespoon sago.

Y% pint milk.

Salt and pepper.

Peel and wash potatoes; cut into slices.
Peel onion and slice very thin. Put pota-
toes and onion into pan with dripping;
place over gentle heat for 10 minutes;
shaking occasionally to prevent burning.
Add water and simmer until vegetables
are tender. Rub through sieve; return
soup to pan and bring to boil. Add sago,
and boil until clear. Add milk and sea-
soning, and serve very hot.

(Mrs. H. Everett).

PEA SOUP

2 cups canned or cooked fresh peas.
1 quart milk.
1 teaspoon sugar.
1% teaspoon scraped onion.
2 tablespoons butter.
1% tablespoons flour.
1 teaspoon salt.
lg teaspoon pepper.
Simmer peas, sugar and onion for 20
minutes in as little water as possible, then
put through sieve; reheat, adding milk,
and thicken milk with flour blended with
butter and seasoning.

(Mrs. W. G. Dunseith)

CREAM OF PEA SOUP

1 cup of canned peas (drained).
1 pint of cream or milk.
1 tablespoon of butter or meat drip-
ping.
1 tablespoon of cornstarch.
Pinch of salt and pepper.
Drain peas, mash them through a sieve.

Put fat into double boiler and let it melt.
Stir in cornstarch, salt and pepper and
stir rapidly to get smooth paste. Add
milk or cream gradually and keep stirring
to avoid lumps. Boil it until creamy and
then add the pea-pulp. Serve immediately
This serves four.

(Mrs. R. C. Newman)

SPLIT PEA SOUP

1 cup split peas. |
Soak in 1% quarts of water overnight.
In morning cut up and fry 2 onions in ba-
con fat until brown. Add this to peas;
also a little celery, carrot, and salt. Boil
4 hours. Strain and add milk.
(Mrs. J. M. McLaughlin)

CORN SOUP

1 can corn. |
1 pint boiling water.
1 pint milk.
1 small onion.
2 tablespoons butter.
2 tablespoons flour.
1 teaspoon salt.
Pepper to taste.

Boil corn and water slowly for 20 min-.
utes; rub through a sieve; scald milk and
onion; add milk to corn and mix flour and
butter; add to milk and corn; salt and
pepper; add just before serving dash of
nutmeg which improves it very much.

(Mrs. D. D. Murdoch)

RUSSIAN LENTIL SOUP

1 cup of lentils.
Soak overnight, and cook them in from
3 to 4 cups of water until tender enough
to pass through a sieve. Rub enough can-
ned tomatoes through sieve to equal the
amount of lentil pulp. Cook a small chop-
ped onion till tender (but not colored) in
3 tablespoons of butter and add 3 table-
spoons of flour and cook to a smooth
paste. Slowly stir in the tomato juice and
the lentil pulp; season.
1 teaspoon sugar.
11%4 teaspoon salt.
1% teaspoon pepper.
A stalk of celery, chopped.
14 green pepper, chopped.
Simmer until pepper and celery are
tender. Turn into a tureen and sprinkle

Fraser Valley Milk—for safety!