Page:The Boston cooking-school cook book (1910).djvu/174

 Cream of Lima Bean Soup

1 cup dried lima beans 3 pints cold water 2 slices onion 4 slices carrot 1 cup cream or milk 4 tablespoons butter 2 tablespoons flour 1 teaspoon salt 1/2 teaspoon pepper

Soak beans over night; in the morning drain and add cold water; cook until soft, and rub through a sieve. Cut vegetables in small cubes, and cook five minutes in half the butter; remove vegetables, add flour, salt, and pepper, and stir into boiling soup. Add cream, reheat, strain, and add remaining butter in small pieces.

Cream of Artichoke Soup

6 artichokes 4 cups boiling water 2 tablespoons butter 2 tablespoons flour 1-1/2 teaspoons salt Few grains cayenne Few gratings nutmeg 2 tablespoons Sauterne wine 1 cup scalded cream 1 egg 2 cucumbers

Cook artichokes in boiling water until soft, and rub through a sieve. Melt butter, add flour and seasonings, pour on hot liquor, and cook one minute. Add cream, wine, and egg slightly beaten. Pare cucumbers, cut in one-third inch cubes, sauté in butter, and add to soup. Jerusalem artichokes are used for the making of this soup.

Celery Soup I

3 cups celery (cut in one-half inch pieces) 1 pint boiling water 2-1/2 cups milk 1 slice onion 3 tablespoons butter 1/4 cup flour Salt and pepper

Wash and scrape celery before cutting in pieces, cook in boiling water until soft, and rub through a sieve. Scald milk with the onion, remove onion, and add milk to celery. Bind with butter and flour cooked together. Season with salt and pepper. Outer and old stalks of celery may be utilized for soups. Serve with croûtons, crisp crackers, or pulled bread.