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Show Cream of Pea Soup. Put 1 i r hi ltIi m colander :i pint of ciuikcd green neas, add :i quart of milk, a liny leal'. :unl a ( ivisjm khi lul of (in'on juice. -Melt I wo I !ilili'sioiiiifuls of bullet-, add two t alilesponn fills of ll mr find when well conked nilil to the rirsf niixlure. Remove (lie l;iy leaf, .-er.son :ml serve. Any vegetables from carrots to turnips tur-nips may be .served hi a cream soup. j Mother's Cook Book j It Is not what a man K'jts but what a man is that lie should tlMnl: of. ; ! almuM tirst thinlc of his char.'irt er ami then ol his condition, lie that has character ncil have no fear of his condition. Character will draw condition al'tor it. Milk Soup. A soup that is very satisfactory, and one which may be prepared in a few minutes is canned pea soup mixed with a can of condensed milk. The combination seems especially pleasing. The frugal housewife keeps a goodly supply of all kinds of canned soup, which may be put up at home or bought at the grocery. Cream of Tomato Soup. Many housewives put up tomatoes especially for soup, straining them to remove 1 lie seeds. In a saucepan melt three tnblespoonfuls of huller, add three nnd one-half tahlespoonfnls of flour, stir and blend, then add two cup-fuls cup-fuls of strained tomatoes, a fourth of a teaspoonful of soda, a teaspoon ful of salt, one teaspoonful of chopped onion. Cook five minutes and then add one and one-half cupfuls of hot milk. Serve hot with toasted bread. Whipped cream adds greatly (o the soup, using a spoonful on top of each cupful as served. Potato Soup. Cook three potatoes until soft. Scald a pint of milk with two slices of onion 'i double boiler. Beat the potatoes with a wire masher, add the hot milk. Cook together one tablespoonful of flour, a teaspoonful of salt, a few-lashes few-lashes of white pepper, celery, salt and a tablespoonful of butter; add. to th milk and potatoes and garnish with two teaspoonfuls of chopped parsley Just before serving. Rice Soup. Cook a slice of onion in a cupful of hot milk, add one and one-half cupfuls cup-fuls of rice water saved from conking conk-ing rice, thicken with a tablespoonful of butter and flour cooked together: season with salt and pepper; add the milk and vice water and serve garnished gar-nished with chopped parsley. |
