Cream Op Asparagus Soup

Drain the liquid from a 1 pint can of soup asparagus, wash by letting cold water run over it and put the stalks through a colander, making 1 cup of puree. Make a white sauce of the following ingredients:

2 cups milk.

2 tablespoons butter.

2 tablespoons flour 1 teaspoon salt.

Add the hot puree slowly to the hot white sauce, stirring constantly. Serve immediately.

Cream Of Crecy Soup

3 medium sized carrots (1 1/3 cup sliced)

1 cup water.

2 cups milk.

1 tablespoon flour 1/2 cup cream.

1 slice onion 1/8 inch thick 1 bay leaf.

1 teaspoon salt.

Cook carrots in water. Steep bay leaf and onion in the milk and cream in double boiler. Remove onion and bay leaf and thicken with flour. Put carrots through colander and add to the thickened milk and cream. One potato with it also relieves strong taste. Parsley may also be added.

Cream Of Sweet Potato Soup

6 small sweet potatoes 1 quart water.

1 cup cream.

1 1/2 teaspoons salt.

1 1/2 teaspoons minced parsley.

Peel potatoes and immerse at once in cold water to which has been added a little flour to prevent discoloration. Drain and put to cook in sufficient boiling water to cover. When tender drain and rub through a colander. This should make three cups of mashed potato. Add water, cream, salt and parsley. Reheat and serve. The water in which the potatoes are cooked may be used as a part of the liquid unless very dark.

Cream Of Barley Soup

1/4 cup barley pint cream.

2/3 pint milk 3 cups water.

1 teaspoon salt.

Soak the barley a few hours, or over night. Drain and cook in three cups water. When tender, take out one-third of the barley. Put the remainder through a colander, add the cream and milk and the remaining one-third of the barley. Reheat, add salt and serve.

If cream is not obtainable, a thin white sauce may be used instead. A little onion or celery salt may be added for seasoning, if desired.

Cream Of Green Pea Soup No. 1

1 pint or 1 can green peas 1 quart water 1 pint milk.

2 tablespoons butter 2 tablespoons flour 1 teaspoon salt.

1 tablespoon sugar.

Wash the peas and put to cook in the boiling water and cook until soft, then mash through a colander and add to the liquid in which they were cooked. Make a white sauce of the butter, flour and milk and add to the mashed peas. Add the salt and sugar and cook together 5 minutes.

Cream Of Green Pea Soup No. 2

1 cup peas puree 1 tablespoon flour 1 1/2 cups milk.

1 1/2 cups water.

1 tablespoon butter.

1 teaspoon salt.

Press fresh boiled or canned peas through a colander to make a puree. To one cup of puree, add the salt, water and milk, and heat to scalding. Rub the flour and butter together, pour gradually over them, stirring meanwhile, the hot liquid, and return to the kettle and heat to the scalding point again. Cook five minutes and serve.