Cream Of Spinach Soup

Turn out the contents of a can of Del Monte Brand spinach and chop the vegetable very, very fine. Thicken a quart of milk with a tablespoonful of butter rubbed to a paste with a tablespoonful of cornstarch, adding a pinch of soda, and keep hot in a double boiler at the side of the range while you add to the spinach a cup of hot salted water, a tiny pinch of soda, and seasoning to taste. Cook for five minutes, or until the boiling point is reached, then rub the spinach through a colander into the milk, beating this steadily. Take from the fire and serve at once.

Tomato Soup

Into a quart of soup stock that has been skimmed and seasoned, turn the contents of a can of Del Monte Brand tomatoes. Put over the fire, bring to a boil and cook for ten minutes. Run through a fine strainer, return to the fire, season with salt, pepper and a few drops of kitchen-bouquet, and stir in two heaping tablespoonfuls of raw rice that has been carefully washed. Set the soup where it will simmer gently, but not boil hard. When the rice is tender, add a teaspoonful of granulated sugar to the soup, and serve.

Cream Of Tomato Soup

Rub the contents of a can of Del MOnte Brand tomatoes through a strainer, and put over the fire with a heaping teaspoonful of granulated sugar, a teaspoonful of onion juice and a pinch of baking soda. When the tomatoes are scalding hot, cook together in another saucepan two tablespoonfuls of butter and a heaping tablespoonful of flour, and pour upon them a quart of fresh milk. When this has been stirred to the consistency of rich cream, season the tomatoes with salt and pepper to taste and beat the milk gradually into them. Take at once from the fire, turn into bouillon-cups or soup-plates, and put a large spoonful of unsweetened whipped cream on the surface of each plate or cup of soup.

Creamed Spinach

Drain the liquid from a can of Del Monte Brand spinach and put it into the inner vessel of a double boiler. Steam until very hot and soft. Take from the fire, chop very fine, or put through a food-chopper. Return to the fire, add a tablespoonful of butter and a gill of thick cream into which a pinch of soda has been stirred. With a wire egg-whip beat the mixture as light as possible, adding more cream if necessary to make very soft. Season to taste, heap on a hot platter, garnish with triangles of toast and serve.

Peas And Carrots, Creamed

Scrape carrots, boil until tender, and cut into small dice of uniform size. Drain the liquor from a can of Del Monte Brand peas, cover with salted boiling water and simmer for five minutes. Drain, mix the carrot-dice with the peas, cover with boiling water and cook together for. three minutes, then drain, season to taste, pour into them a well-seasoned white sauce, stir over the fire for one minute, and serve.

Creamed Beets

Drain the liquor from a can of Del Monte Brand beets, and cut the beets into slices a quarter of an inch thick. Make a rich white sauce and turn the beets into these. Season with salt and pepper and toss and turn until very hot.

Custards

Boiled Custard

One quart milk, eight eggs, one-half pound sugar; beat to a good froth the eggs and sugar. Put the milk in a tin pan and set it in boiling water; pour in the eggs and sugar and stir it until it thickens.

Baked Custards

For each quart of milk allow four large or five small eggs and three tablespoons sugar. Warm milk; pour over eggs and sugar beaten together. Fill small earthen cups or pudding dish. Stand in pan of warm water; add flavoring to suit, and bake in moderate oven till firm in the center. For chocolate custards melt chocolate with sugar.

Tapioca Custard

Put two tablespoonfuls fine tapioca in double boiler with one pint milk, cook and stir till tapioca is transparent. Add yolks of two eggs beaten with three tablespoons sugar, and pinch salt; stir till thickened. Add whites whipped to a stiff froth, then stir lightly three minutes; take from fire, add flavoring when cooled. If pearl or lump tapioca is used, it must be soaked in cold water several hours before cooking.

Lemon Custard

Take half pound of loaf sugar, the juice of two lemons, the peel of one pared very thin, boiled tender and rubbed through a sieve, and a pint of white wine. Let all boil for a quarter of an hour, then take out the peel and a little of the liquor and set them to cool. Pour the rest into the dish you intend for it. Beat the yolks of the eggs and the whites and mix them with the cool liquor. Strain them into your dish, stir them well up together, and set them on a slow fire in boiling water. When done, grate the peel of a lemon on the top, brown it over with a salamander. This custard may be eaten either hot or cold.

Apple Snow

Core, quarter and steam three large sour apples. Rub through sieve, cool, whip whites three eggs to very stiff froth with one-half cup powdered sugar, gradually add apple and whip long time till white and stiff. Put in dish and garnish with dots of currant jelly.

Floating Island

One quart milk, four eggs, yolks and whites beaten separately, four tablespoonfuls of sugar, two teaspoonfuls of extract vanilla, one-half.