Soups

Soups

Ingredients:
1 pint of fresh vegetable, cut up in small pieces, or one can. 1 pint of boiling water.
1 pint of hot milk.
1 tablespoonful of flour.
1 tablespoonful of butter.
1/2 teaspoonful of salt.
3 shakes of pepper.

Directions:
After the vegetable is washed and cut in very small pieces, put it in the pint of water and cook it for twenty
minutes. Or, if you use a canned vegetable, cook it ten minutes.
While it is cooking, make the rule for white sauce as before: Melt one tablespoonful of butter, and when it
bubbles put in one tablespoonful of flour, with the salt and pepper; shake well, and rub till smooth and thick
with the hot milk. Take the vegetable from the fire and press it through the wire sieve, letting the water go
through, too; mix with the sauce and strain again, and it is done.
Almost all soups are better for one very thin slice of onion cooked with the vegetable. When you want a
cream soup very nice indeed, whip a cup of cream and put in the hot soup−tureen, and pour the soup in on it,
beating it a little, till it is all foamy.
Cream of Corn