Cream Soups
This is the foundation or sauce for many fish and vegetable cream soups. 1 quart milk 1 teaspoon salt 1 teaspoon white pepper 2 tablespoons flour 1 tablespoon butter 1 cup boiling water Scald milk and add seasoning; thicken with flour and butter rubbed to a cream with boiling water and boil two minutes.
For pea soup boil and mash one pint green peas and add to sauce. For cream of celery boil 1 pint cut celery until tender; rub through sieve, add to milk, and proceed as above.
For potato soup use 6 large or 10 medium sized potatoes boiled and mashed fine. Stir into milk, proceed as above, and strain. A tablespoon chopped parsley may be lightly stirred in just before serving. For corn soup use same foundation, adding can of corn (chopped), or corn cut from 6 ears boiled fresh corn, 1 tablespoon sugar, and boil 15 minutes. For cream of fish soup take about one pound of boiled fish; rub through sieve; stir into milk and add thickening.
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