White Stock
III, cook slowly thirty minutes, and strain.
Dilute three tablespoons flour with enough cold water to pour easily, add to soup, and bring to boiling-point. Then add one cup cream, and one tablespoon chopped green peppers, or onefourth cup grated cheese. Season with salt and pepper.
Chestnut Purée 4 cups White Stock II or III 2 cups French chestnuts, boiled and mashed 1 slice onion 14 teaspoon celery salt 2 cups scalded milk 1/4 cup butter 1/4 cup flour