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Foundation for Cream Soups

1 qt. milk 1 tablespoon butter 1 teaspoon chopped onion 1 tablespoon Gold Medal flour 1 teaspoon salt 1/2 saltspoon white pepper 1 speck of cayenne Scald milk with the onion. Melt butter, add Gold Medal flour and cook until frothy, but be careful not to let the butter brown; add 1 cup of the hot milk slowly and cook together until thickened. Return to the double boiler. Add seasonings. It is now ready to finish in any way.

Cream of Tomato Soup (Mock Bisque) 1/2 can tomatoes 1 qt. milk 1/8 teaspoon soda 1 slice onion 3 tablespoons butter 3 tablespoons Gold Medal flour 1 teaspoon salt 1/2 teaspoon sugar 1/8 teaspoon white pepper Few grains cayenne Scald milk with onion, remove onion and thicken milk with Gold Medal flour cooked in melted butter. Cook tomatoes with sugar fifteen minutes, add soda. Rub through puree strainer, add seasonings. Combine mixtures immediately before serving.