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Creamed Soups

5. Sprinkle chopped parsley over the top and serve hot. Cream of Tomato Soup. 1 qt. tomatoes 1 T. sugar 2 slices onion 1 qt. milk 4 T. butter 4 T. flour 1½ t. salt spk. pepper 1. Cook tomato, sugar and onion together, then rub through a strainer. 2. Melt butter, add flour, salt and pepper and cook until it bubbles. Add strained tomato and boil two minutes, stirring constantly. 3. Scald milk and add to tomato just before serving. Cream of Asparagus Soup. 1 can of asparagus 2+ C. of water 1 slice onion spk. pepper 2 C. milk 4 T. butter 4 T. flour 1½ t. salt 1. Remove tips of asparagus and save to use as garnish for soup. 2. Cook stalks, water and onion together for twenty minutes then rub through a strainer. 3. Make white sauce of flour, butter and milk and add to strained asparagus. 4. Season with salt and pepper, add asparagus tips and reheat, but do not boil. 5. Serve hot with toast fingers.

Cream of Salmon Soup. 1 C. canned salmon 1½ t. salt spk. pepper 4 C. milk 2 T. butter 4 T. flour 1. Remove bones and skin and pick salmon to pieces. Put through meat grinder or rub to a paste with a wooden spoon. 2. Make a white sauce of butter, flour, salt and pepper and add gradually to the salmon. 3. Reheat and serve hot with croutons.

Croutons.

Cut stale bread into one-third inch cubes. Put in pan and bake until a light brown. Stir occasionally so that they will brown evenly.

Toast Fingers or Imperial Sticks.

Cut stale bread into one-third inch slices. Cut slices into one-third inch strips and brown in oven.

Bread Sticks.

Roll bread dough into strips eight inches long and about the size of a lead pencil. Let rise until twice the size, then bake in quick oven until crisp and brown.