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Cream of Dasheen Soup

6 medium-sized dasheens 1 pint milk 1/2 cup cream 2 teaspoons salt 1/4 teaspoon onion salt Clean the dasheen by removing the coarse, fibrous covering. Wash, and put to cook in boiling water. When tender, which will require twenty to twenty-five minutes' cooking, remove from the water, peel, and mash through a colander. Add the hot milk and cream slowly, and heat to the boiling point. Add the salt and onion salt. One tablespoon butter and one-half cup milk may be used in place of the cream. It will then be advisable to add a little flour for thickening.

CREAM OF VEGETABLE OYSTER SOUP NO. 1 1 1/2 cups diced vegetable oysters 2 cups water 1 1/2 teaspoons salt 1 cup cream 2 cups milk Cook the vegetable oysters in the boiling, salted water. When tender, take one-third of them, and put the remainder through the colander. Add to this puree the diced vegetable oysters. Heat the milk and cream in the double boiler, and add to the hot puree. Salt, and serve at once. An additional cup, scant, of milk and two tablespoons of butter may be used in place of the cream if desired.

CREAM OF VEGETABLE OYSTER SOUP NO. 2 1 1/3 cups sliced vegetable oysters 2 cups water 1 1/2 teaspoons salt 3 tablespoons flour 3 tablespoons butter 2 cups milk Cook the vegetable oysters in two cups water. Take out one-third of them. Put the remainder through the colander, and add this pulp to the sliced vegetable oysters. Add the white sauce, made by rubbing together the butter and flour until smooth, and adding the warm milk slowly. Add salt, and cook for ten minutes in a double boiler. After combining the white sauce with the vegetable oysters, measure, and add water sufficient to make one quart.