Cream Of Chestnut Soup

2 cups mashed chestnuts 4 tablespoons butter.

4 tablespoons flour 6 cups milk.

1 1/2 teaspoons salt Prepare the chestnuts by immersing in boiling water and cooking for 10 minutes. Remove them from the hot water a few at a time and with a sharp paring knife, quickly remove both skins. Mash them through a colander. Make a white sauce of the remaining ingredients. Add the mashed chestnuts. Reheat and serve.

Washington Chowder

2 medium sized potatoes (1 1//2 cups sliced) 1 1/2 cups water 1/2 small onion.

1 cup stewed tomatoes 1 cup corn 1 cup milk 1 cup cream.

1 teaspoon salt.

Slice the onion and cook with the potatoes in the boiling, salted water. When tender add the tomatoes and corn and bring to the boiling point. Heat the cream and milk and add to the vegetables just before serving. Serve hot over crackers.

Corn Chowder

1/2 can corn.

1 pint sliced potatoes.

2 tablespoons butter.

1 onion sliced 1 pint of milk 1/2 teaspoon salt.

1 cup water.

Cook the onion in the double boiler in 1/2 the butter for 20 minutes. Add the sliced potatoes and 1 cup boiling water. Cook directly over the flame until the potatoes are tender. Add the corn, milk, and the remainder of the butter. Heat to the boiling point, add the salt and serve hot over crackers.

Potato Chowder

3/4 pint sliced potatoes 1 pint boiling water 1 teaspoon salt.

1/2 small onion 1 1/2 cups milk 1/2 cup cream.

Put the potatoes to cook in the boiling water with the salt and sliced onion. When tender put 2/3 of them through a colander and add to the remainder of the potatoes. Add the milk and cream, reheat and serve over crackers. This quantity should make one quart.

Cream Of Squash Soup

1 pint of mashed squash 1 quart of milk 1 tablespoon flour.

1 tablespoon butter 1 teaspoon salt 1 1/2 tablespoons sugar.

Whipped cream.

Put the squash, which may be freshly cooked or canned, with the milk, sugar and salt in a sauce pan and heat. Mix the butter and flour together and stir the hot liquid into it. Cook gently for 5 minutes. Place a spoonful of whipped cream on top of each individual serving.

Oatmeal And Mushroom Soup

3 tablespoons butter 1 medium sized onion 1/2 cup oatmeal.

1 teaspoon salt 1 quart water 1 pint milk.

1/2 cup chopped mushrooms Peel the onion and chop finely. Place in the inner portion of the double boiler with the butter and cook 15 to 20 minutes. Then add the oatmeal and the boiling water. Cook directly over the flame for about 10 minutes. Then place in the double boiler and cook from 2 to 3 hours. Rub through a colander and add the milk. When thoroughly heated, add the chopped mushrooms and salt. The mushrooms are somewhat improved in flavor by broiling a few minutes before adding to the soup. If desired a spoonful of whipped cream may be added to each serving.