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CHAPTER X: Cream

THICK SAUCE FOR FOUNDATION OF CROQUETTES 4 tablespoonfuls of fat 1/4 teaspoonful of pepper 1/3 cup of flour 1 cup of liquid 1/4 teaspoonful of salt Prepare in one of the three ways given previously, page 143. THIN SAUCE FOR FOUNDATION OF CREAM SOUPS 1 tablespoonful of butter 1/4 teaspoonful of pepper 1 tablespoonful of flour 1 cup of milk, thin cream or 1/4 teaspoonful of salt white broth CREAM SOUPS It is but a step from cream sauce to cream soup. Use milk or thin cream in making the cup of sauce, then add from half to a whole cup of any kind of puree at hand. By puree is meant any food substance cooked (usually in water, though in some cases, as with tomatoes, water is unnecessary) and pressed through a sieve. Sometimes more and sometimes less of the article may be pressed through the sieve; dilute the portion in the sieve with some of the liquid that has already dripped through so as to push through as much of the article as is possible. The larger part of tomatoes, onions, spinach, peas and beans will pass the sieve; less of celery, green corn and asparagus may be pressed through, on account of the tough cellular structure of the latter vegetables. Cooked fish and meat, free from skin and bone, then pounded smooth and passed through the sieve may be used in these soups. The fish and meat should be diluted with fish or meat broth, or the resulting soup will be too thick. Salt and pepper, and, occasionally, a little more hot milk or broth are needed. A gravy strainer, set into one of the parts of a small double boiler, and a wooden pestle are indispensable in reducing the cooked material to the puree form. With these soups serve croutons, toasted crackers, or pulled bread.

CROUTONS FOR CREAM SOUPS Cut stale bread into slices from one-fourth to one-third an inch thick; remove the crusts, spread the surfaces with butter, and cut the slices into pieces an inch square. Set these into the oven to brown, turning to brown both sides. TOASTED CRACKERS Split the common Boston or soda cracker, toast over the fire or in the oven, spread lightly with butter and serve. These may be spread with butter and then browned in the oven, but they are more wholesome spread with butter after they are browned.

PULLED BREAD Remove the crust from a loaf of fresh-baked bread and cut and pull the loaf into halves, lengthwise; repeat this cutting and pulling until the pieces are about an inch thick; they may be the length of the loaf or shorter. Dry these in a slack oven until they snap when broken. They should be amber in color, Reheat before serving.