Page:Everyday Luncheons.djvu/41

Rh tablespoonfuls of butter with two tablespoonfuls of flour, season with salt and pepper. Add two cupfuls of milk, stir constantly until it thickens, then add the chicken broth and celery. Boil up once, strain, re-heat, and serve.



One cupful of onions, carrots, and turnips finely minced together. The mixture should be half onion, and half carrot and turnip — a quarter cupful of each. Fry brown in butter. Add four cupfuls of stock, a sour apple cut fine, and season with salt, pepper, and minced parsley. Cook until the apple is done, then add half a cupful of cold boiled rice and a dash of curry powder.

 

Use one half cupful of parboiled oysters finely minced, and one half cupful of cooked celery, cut very fine. Follow directions given for cream of celery.

 

One tablespoonful of butter, two tablespoonfuls of flour and two cupfuls of cold milk cooked together until thick. Season with salt and pepper. Add one cupful of chicken stock and 