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General Rule for Cream Vegetable Soups

Cook any vegetable such as green peas, carrots, turnips, parsnips, string beans, cauliflower, etc., in boiling salted water until tender, then rub through a fine sieve. Measure and for each cupful of stock take 3 cupfuls of milk.

Scald, thicken with 1 tablespoonful of butter and I of flour. Add the pulped vegetable, with salt and pepper to taste and simmer for ten minutes before serving. It is usually best, though not absolutely necessary, to rub again through a sieve before serving.

A Satisfying Soup Take 5 pounds from the neck or a smaller piece from the brisket, wash, put in the kettle, cover with 5 quarts of cold water and heat slowly.

Skim twice, add ½ cupful of washed barley then cover and simmer gently. In two hours add I cupful of chopped onion, I cupful of chopped carrot and (when in season) I cupful of chopped celery with salt and pepper to taste, then simmer for three hours longer. An hour before dinner drop in the necessary amount of peeled potatoes and take out the meat. Place the latter on a pan and put in a hot oven to crisp and brown.

Skim out the potatoes when done and brown them in a pan, using some of the fat skimmed from the soup.