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CHAPTER X: Soup

CREAM - OF - PEA SOUP Press half a cup of peas and the liquid in which they were cooked through the sieve. Melt a tablespoonful of butter; add a tablespoonful of flour and one-fourth a teaspoonful, each, of salt and black pepper and cook until frothy in the butter; add one cup of milk and cook, stirring constantly, until smooth and boiling; add the pea puree and stir until smoothly blended and again boiling. If too thick add a little hot milk or broth with additional salt and pepper and serve at once. If canned peas be used, add to them half a teaspoonful of sugar. Canned or fresh peas may be substituted for the corn in the "Cream-of-Corn Soup." These soups provide a nutritious luncheon. CREAM - OF - CORN SOUP (TO SERVE FOUR) (Formula with variations) Press enough canned or fresh corn, chopped fine, through a sieve to yield one-third a cup of puree. Beat one egg and the yolk of another; add one-fourth a teaspoonful, each, of salt and black pepper, three tablespoonfuls of cream and the puree. Mix thoroughly and turn into four buttered timbale moulds. Set these in a pan on several folds of paper, surround with water at the boiling point, and let cook in a slow oven until firm. Serve hot, one in each plate of soup. Slice half an onion fine; add a sprig of parsley (fresh or dried) and let cook in two tablespoonfuls of butter until the onion is softened and yellowed; then add one cup of the chopped corn and a pint of broth or hot water (broth from chicken giblets and bones is good) and let simmer ten or fifteen minutes. Pour the liquid through a sieve and pound the corn with a pestle, then press as much of the corn as is possible through a sieve, diluting it, meanwhile, with the hot liquid; then reheat the puree. Melt two tablespoonfuls of butter; in it cook two tablespoonfuls of flour, half a teaspoonful of salt and a little pepper, then add one cup of milk; stir until thickened and boiling, then add the puree and one-fourth a cup of cream. DELICATE CELERY SOUP 1 large slice of onion 3 tablespoonfuls of flour 3 stalks of celery 1 teaspoonful of salt 3 cups of milk 1/2 teaspoonful of pepper 3 tablespoonfuls of butter 1 cup of cream Break the stalks of celery in pieces and pound these in a wooden bowl; add to the onion and milk and set to cook in a double boiler. Let cook twenty minutes. In the meantime melt the butter and in it cook the flour and seasonings; add the cream and stir until the sauce thicknes and boils, then strain into it the celery and milk.

CREAM - OF - TOMATO SOUP 1 cup of tomato puree Additional seasoning, if needed 2 cups of thin white sauce CREAM - OF - CHICKEN SOUP 1/2 cup of chicken puree 1 cup of thin cream sauce 2 cups of chicken broth sea- 1 yolk of egg with 2 table- soned with vegetables spoonfuls of cream CREAM - OF - STRING BEAN SOUP 1/2 cup of string bean puree slice of onion, and half a 1 1/2 cups thin white sauce stalk of celery 1/2 cup of milk scalded with a Salt and pepper as needed CREAM - OF - SPINACH SOUP 1/4 cup of spinach puree slice of onion and 3 slices 1 1/2 cups of thin white sauce of carrot 1/2 cup of milk scalded with a Salt and pepper as needed CREAM - OF - OYSTER SOUP 1 cup of oysters (half a pint) 1 1/2 cups of thin white sauce 1/2 cup of cold water 1/2 cup of hot cream Pour the cold water over the oysters; take each oyster in the fingers, rinse in the water and remove bits of shell that may be attached to it. Chop the oysters fine and press as much as possible through a sieve. Scald whatever does not pass the sieve with the water (strained through a cloth to remove sand) and add to the puree; stir the whole into the hot sauce and add the cream with salt and pepper as needed.