Squash Soup
3 tablespoons flour 2 cups cooked and strained squash 4 cups milk 2 slices onion bit of bay leaf 3 tablespoons butter salt and cayenne ½ cup cream 2 tablespoons butter 1 teaspoon Liebig's beef extract Cook onion in butter five minutes, add flour, extract, seasonings, and milk in which bay leaf has been scalded, cook five minutes; add squash, strain, add two tablespoons of butter, and serve. Garnish with beaten cream. 5 potatoes, boiled 2 tablespoons onion 2 tablespoons carrot + teaspoon celery salt