can of minced clams. Cook for twenty minutes, then strain and reheat; add one-half cup of cream and serve at once.
ASPARAGUS SOUP.
1 pint of milk.
1 good-sized bunch of asparagus.
2 tablespoonfuls butter.
1 tablespoonful flour.
1 teaspoonful salt.
Pepper.
Put the asparagus on to cook in cold water enough to cover. Cook until very tender. Cut off a few of the tips to serve in the soup. Mash the rest, with the water they are cooked in, through a strainer. Scald the milk. Melt butter, stir into it flour and seasonings, then stir it into the milk. Add the asparagus pulp and tips. Serve.
PEANUT SOUP.
Cook two cups of shelled and blanched peanuts with a slice of onion and a stalk of celery until tender. Mash through a sieve. Stir into it a pint of white stock and one pint of hot milk or thin cream, which has been added to it. Two tablespoonfuls of butter melted with one tablespoonful of flour and one-half teaspoonful of salt and a little pepper stirred into it.
ALMOND SOUP.
1 quart of white stock.
1 pint of cream.
1 tablespoonful flour.
2 tablespoonfuls butter
Salt and pepper to taste.
1/2 cup of blanched almonds that have been chopped and pounded fine.
Melt the butter, stir into it the flour. When smooth, stir it into hot cream. Cook for ten minutes. Add the hot stock and season, then add the nuts and serve.
CREAM OF CHESTNUT.
1 cup chestnut meats.
1 quart chicken or veal stock.
1 cup cream.
1 tablespoonful flour.
1 tablespoonful butter, salt and pepper.
Gash a cross on each nut and place in a pan in the oven until the shells break open. Remove the meat and cook in boiling water until tender. Press at once through a sieve. Add to the boiled stock. Melt the butter. Stir into it the flour and add to the stock. Boil for five minutes. Then add cream and seasonings.
MUSHROOM SOUP.
1 pint of milk.
1/2 cup of cream.
1/2 pound fresh mushrooms.
2 tablespoonfuls butter.
1 tablespoonful flour.
1 teaspoonful salt.
Speck of pepper.
Yolks of 2 eggs.
Scald the milk in a double boiler. Melt the butter, stir into it the flour, salt and pepper. Stir this into the hot milk, let cook for ten minutes, then add to it the beaten yolks and cream, stirring and cooking five minutes. Peel the mushrooms, cut off the stems and break them in small pieces. Put them in a sauce pan with just enough hot water to keep them from sticking. Let them cook five minutes. Chop fine. Add them to the cream soup and serve. The eggs may be omitted or slightly beaten and added a few minutes before serving.
MUSHROOM STOCK SOUP.
Two cups of chicken or turkey stock, one-half pound of fresh mushrooms that have been cooked and chopped fine, and added to the stock. Melt two tablespoonfuls of butter, add to it two of flour and the hot stock. Cook ten minutes, strain out the mushrooms, add one cup of cream and season. This is a most delicious, rich soup. The mushrooms may be left in the soup.
BERMUDA SOUP.
Peel and slice three Bermuda onions, brown a delicate brown in pork fat or a little butter, then cook in boiling salted water till tender. Melt in a double boiler two tablespoonfuls of butter, stir into it two tablespoonfuls of flour, then gradually two cups of milk. When smooth put in the onions and cook for a half hour. Mash all through a sieve, reheat, season with a teaspoonful of salt and a little pepper. Add half cup of cream and serve at once.
SPINACH SOUP.
Wash one pound of spinach, put it on to cook without adding water—there is enough that clings to the leaves to cook it—one teaspoonful salt, a small onion sliced. When tender, mash through a strainer or purée sieve. Scald two cups of milk in double boiler, melt in sauce pan two tablespoonfuls of butter, stir into it one of flour. When blended, stir it into the hot milk. Cook ten minutes, then add one cup of the spinach pulp and the yolk of one egg diluted with a half cup of cream. Cook ten more minutes. Season with salt and pepper.
CREAM OF CAULIFLOWER SOUP.
Let a cauliflower stand in cold water, head down, for one hour—in cold salted water—this is to draw out any insects that may be in it. Put on to boil in chicken or veal stock, or hot water, and one onion, a sprig each of parsley and celery. When tender, mash through a sieve or potato ricer. For every cup of the pulp make a white sauce of two cups of milk stirred into two tablespoonfuls of butter that has had two tablespoonfuls of flour stirred into it, one-half teaspoonful salt and a little pepper. Cook ten minutes, then stir in the pulp. Cook for five minutes. Add one-half cup of cream. Serve.
CREAM OF STOCK SOUP.
Use any stock made from veal, poultry or game. Stock made from turkey bones is very delicious for this soup. Melt in a sauce pan four tablespoonfuls of butter. Stir into it three tablespoonfuls of flour and half a teaspoonful of salt, gradually stir into the butter three cups of the well-seasoned stock. Boil ten minutes. Add one cup of thick cream, heat for five minutes. Serve. A few fresh mushrooms that have been cooked for five minutes, then added to the stock just before serving, gives a delicious flavor. Serve for luncheon in bouillon cups or for a dinner soup.
SUMMER SOUPS
Make a rich chicken broth or bouillon, chill, surround by ice or freeze to a frappé. Serve in bouillon cups with or without whipped cream.
Clam Bouillon can be served in the same way.
FRUIT SOUPS
STRAWBERRY SOUP.
One pint of strawberries and one pint of water; cook together until the strawberries are soft, then add one-half glass currant jelly. When the jelly is dissolved, strain, thicken with a scant teaspoonful of corn starch. Cook for ten minutes, and, if necessary, strain again. Serve very cold in bouillon cups, with chipped ice.
RASPBERRY, CURRANT AND GOOSEBERRY SOUP.
One pint of the fruit and one pint of water. Cook together until the fruit is tender. Strain, add one tablespoonful of sugar, a few grains of salt and a little corn starch to thicken slightly. Cook for ten minutes. If necessary strain again. Serve very cold in cups with chipped ice.
PLUM, CHERRY, PINEAPPLE AND PEACH SOUP.
Cook one pint of fruit with a pint of water till very soft, mash and sift. Sweeten slightly and thicken a very little with corn starch; a little lemon or orange juice will improve these soups. Serve very cold with chipped ice.
ORANGE SOUP.
The juice of six oranges and one