Cream Soups

1/4 cup oleomargarine or other fat 1/4 cup flour

2 teaspoons salt 1/4 teaspoon pepper

I quart liquid (1 pint milk and 1 pint liquid in which vegetables have been cooked)

Melt the fat and stir in the flour. When these are well mixed, add the liquid and heat until it boils, stirring constantly. Add seasonings. To this sauce may be added 1/2 cup to 1 quart vegetable stock and pulp, according to the strength or flavor of the vegetables. Beans, cabbage, carrots, corn, onions, peas, potatoes, squash, or turnips may be used, mashed through a strainer.

To make peanut soup, add 1/2 cup peanut butter to the thickened milk, or to make cheese soup, add 1/4 cup cheese cut in pieces.

Corn Chowder

1 can corn

4 cups potatoes, sliced 1/4 pound fat salt pork 1 sliced onion

4 cups skimmed milk 8 squares toast Salt and pepper

Cut pork in small pieces and try out, add onion and cook five minutes, stirring often that onion may not burn. Parboil potatoes five minutes in boiling water to cover, add potatoes and water to fat, cook until potatoes are soft, add corn and milk, then heat to boiling point. Season with salt and pepper, add the toast soaked in enough cold milk to moisten.

Cream Of Cottage Cheese Soup

I cup milk 1/2 tablespoon butter 1/2 tablespoon thickening

1/3 teaspoon salt

Dash of pepper 1 /4 cup cottage cheese

Use the above ingredients (except the cheese) to make a thin white sauce. Cook thoroughly and cool slightly before adding the cheese. Neutralize acid of cheese with soda if cheese is sour, allowing 1/4 to 1/2 teaspoon of soda to 1 cup of cheese. Dissolve soda in a little milk and blend with cheese. Then stir the warm sauce gradually into the cheese until well blended. Reheat carefully, using as seasoning a slice of onion, a small slice of the yellow of the lemon rind, and a blade of mace or a little nutmeg. Avoid boiling the sauce after the cheese is added.

Potage A La Reine

(Queen Victoria's favorite soup)

I quart liquor in which one chicken has been cooked Season with salt, pepper, celery salt, and perhaps onion

3 hard-boiled yolks of egg, mashed 1/3 cup dry bread crumbs, moistened with 1/2 cup cold milk White chicken meat, chopped fine

Mix last three ingredients, add slowly to them 1 pint hot milk or cream, then add all to the hot stock. Boil 5 minutes, taste for seasoning and thickness. It should be like a puree.

Farina Cream Soup

3 pints milk, or 2 pints milk I pint water, or 2 pints water

1 cup farina

2 eggs

2 teaspoons salt 1/2 cup grated cheese

Beat the eggs slightly and add a little of the milk. Put the rest of the milk and the water into a saucepan, and bring it to a boil. Add the salt and farina. Cook 5 minutes and add the eggs. Cook a little, and add the cheese.

Wheat cream soup is made in the same way, using wheat instead of farina.

Other dishes containing a large amount of milk:

Creamed chicken, or fish

Creamed vegetables

Dishes served with a white sauce

Scalloped dishes

Bread and rice puddings

Cornstarch puddings

Tapioca cream

Custards