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Six Servings of Standard Cream Soup

4 cups milk or part milk and 2 cups vegetable pulp or meat part stock or fish pulp

2 tablespoons flour

Salt, pepper, other seasonings

2 tablespoons fat

1. Make a white sauce of the liquid, flour, and fat. 2. Cook the vegetables or meat or fish until tender, drain, and mash through a sieve.

3. Combine the vegetable, meat, or fish pulp with the white sauce.

4. Season, beat with an egg-beater, and serve. A tiny portion of whipped cream or beaten egg-white may be served on top of each portion.

The standard cream soup may be made somewhat thicker for purées and bisques.