Show A AFEW FEW CREAM SOUPS A cream soup Is sufficiently nourishing to serve as the main dish at a luncheon one of the lie most common is potato but the following Is riot not common cream of 0 B oil 0 I 1 I 1 ten I 1 large a r g e potatoes itald mash mith ath a cupful of 0 cream season with salt and grated onion blend together tat two 0 tablespoonfuls tahle spoonfuls each of flour and butter add two cupfuls of cold milk and cook until thick stirring constantly add four cupfuls of boiling veal leal stock the mashed potato and ami tiring bring to boil serve at once veal and celery soup cut up three pounds of veal bleak the bones cover with four quarts of cold water and si simmer turner tor for four hours strain and return to the alie fire add two bunches of celery and two hopped chopped onions simmer until the vegetables ure are done press through a tine fine sieve thicken with two tablespoonfuls tahle spoonfuls of cornstarch mixed with mith two cupful of milk add two tablespoonfuls tablespoon luls of butter in small bits reheat nad and serve dlce dice of fried bread cream veal soup chop fire three pounds of lean veal eal and one large onion cover with two quarts of cold water simmer three hours strain cool and skim thicket thicken I 1 with two tablespoonfuls ble of lour flour blended with a little cot cold milk heaten beaten with three eggs and two cupfuls of milk season with I ith wit pepper minced parsley pai iiley slid a grating of nutmeg egg soup butter s six slices slice of stale bread sprinkle with sugar and brown in tile the oven iven reheat two cupfuls cul fuls of veal stock and two cupfuls of milk beaten with the yolks of three eggs add a tablespoonful of butter spawn with salt pepper minced parsley and a grating g of nutmeg over the toast cover for ten minutes and parve sweetbread soup reheat one quart of veal stock and add two cupfuls of orvaill which has been beaten with tile yolks of two eggs take from file fire sen season on to taste and fidd one cupful of parboiled sweet breads cut in ili bits Garn lili li with one of hipped cream and a bit of f mildeed par parsley parley ley |