Page:The Boston cooking-school cook book (1910).djvu/175

 Celery Soup II

3 stalks celery 3 cups milk 1 slice onion 3 tablespoons butter 3 tablespoons flour Salt and pepper 1 cup cream

Break celery in one-inch pieces, and pound in a mortar. Cook in double boiler with onion and milk twenty minutes. Thicken with butter and flour cooked together. Season with salt and pepper, add cream, strain into tureen, and serve at once.

Corn Soup

1 can corn 1 pint boiling water 1 pint milk 1 slice onion 2 tablespoons butter 2 tablespoons flour 1 teaspoon salt Few grains pepper

Chop the corn, add water, and simmer twenty minutes; rub through a sieve. Scald milk with onion, remove onion, and add milk to corn. Bind with butter and flour cooked together. Add salt and pepper.

Halibut Soup

3/4 cup cold boiled halibut 1 pint milk 1 slice onion Blade of mace 3 tablespoons butter 1-1/2 tablespoons flour 1/2 teaspoon salt Few grains pepper

Rub fish through a sieve. Scald milk with onion and mace. Remove seasonings, and add fish. Bind with half the butter and flour cooked together. Add salt, pepper, and the remaining butter in small pieces.

Pea Soup

1 can Marrowfat peas 2 teaspoons sugar 1 pint cold water 1 pint milk 1 slice onion 2 tablespoons butter 2 tablespoons flour 1 teaspoon salt 1/8 teaspoon pepper

Drain peas from their liquor, add sugar and cold water, and simmer twenty minutes. Rub through a sieve, reheat, and thicken with butter and flour cooked together. Scald milk with onion, remove onion, and add milk to pea mixture,