Page:Everyday Luncheons.djvu/35

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One cupful of boiled lobster, shredded very fine. Follow directions given for cream of celery.

 

Slice a large onion into one pint of water and boil until tender. Remove the onion, and add two cupfuls of milk and a pinch of soda. Pour this liquid upon one tablespoonful of butter and one of flour prepared according to directions previously given. When it thickens, add half a cupful of grated cheese and one well-beaten egg. Season with salt and pepper and serve very hot. Do not boil after adding the egg.

 

Use six cupfuls of water in which a chicken has been boiled. Add one cupful of corn pulp and half a cupful of cold chicken cut very fine. Season with salt, red pepper, and celery salt. Simmer half an hour, then add a tablespoonful of butter and half a cupful of milk. Bring to the boil and serve. This soup may be thickened with an egg yolk if desired. 