Purées are made from vegetables or fish, forced through a strainer and retained in soup, milk, and seasonings. Generally thicker than cream soup. Sometimes White Stock is added. Bisques are generally made from shell-fish, milk, and season- ings, and served with fish dice; made similarly to purées. Chowders are really a kind of stew, but are usually classed as soups. When served as a main course they should be fairly thick. Cream Soups—Delicious cream of vegetable soups can be made from almost any of the common vegetables by combining, in general, $ of a cup of the vegetable pulp with a cup of thin white sauce. Press the vegetable, cooked until soft, through a strainer; heat it, and pour it into the hot thin white sauce. Let the mixture come to the boiling point, remove the pan from the heat, and whip the soup for a minute with an egg beater. Serve it at once. Cream of Celery Soup—Outer stalks and green leaves, or dried celery leaves may be used instead of fresh celery. Boil, force through coarse sieve, use } to 1 cup pulp to 1 cup thin white sauce. Cream of Carrot Soup—Press cooked carrots through coarse sieve. Use 3 to 1 cup pulp ✪ Cream of Celery Soupto 1 cup thin white sauce. Cream of Corn Soup—Made same as above. Sprinkle with finely chopped parsley. Cream of Baked Bean Soup—Put beans through sieve. Add thin white sauce. Cream of Pea Soup—Made like Cream of Carrot Soup. Rule for Thin White Sauce—To 1 tablespoon of melted butter, add 1 tablespoon of flour, 4 teaspoon of salt, and a dash of Pure Gold pepper. Add 1 cup heated milk slowly. Bring to boil, stirring constantly, and let cook in double boiler for 10 minutes. Potato Soup—2 cups hot riced or mashed potatoes, 1 quart milk, 2 slices onion, 3 tablespoons butter, 3 tablespoons flour, 13 teaspoons salt, dash of Pure Gold pepper and cayenne, | teaspoon chopped parsley. Scald the milk with the onions; remove the onion; add the milk slowly to the potatoes. Melt the butter, add to it the dry ingredients; stir the mixture until it is well blended. Add the liquid mixture to this, stirring it constantly, and boil the soup for 1 minute. Strain it if necessary, add the parsley, 24 Blue Ribbon Cook Book and serve it hot. Water saved from cooking celery or carrots is a good addition to potato soup. Cream of Tomato Soup—2 cups tomatoes, 1 teaspoon sugar, ; teaspoon baking soda, 3 tablespoons butter, 3 tablespoons flour, 3 cups milk, seasoning. Cook tomato and sugar for a few minutes. Rub through sieve, and add soda to neutralize acid in tomatoes. Add slowly to white sauce made of milk, flour and butter. Have tomatoes and white sauce at same temperature or soup may curdle. Serve immediately. Vegetable Purée—4 cups diced, fresh vegetables, 1 small onion, sliced, 1 tablespoon salt, { teaspoon Pure Gold pepper, 2 tablespoons fat, 9 cups water. Put everything except the fat into the kettle. Simmer until tender. Press through sieve, add fat, reheat and serve. Soup stock may be used instead of all or part of the water. Split Pea Soup—Purée—1 cup dried split peas, 2 quarts cold water, 1 pint milk, } onion, 2 tablespoons butter, 2 table- spoons flour, 13 teaspoons salt✪ Potato Soup, § teaspoon Pure Gold pepper, 2 inch cube fat salt pork. Pick over peas and soak several hours, drain, add cold water, pork, and onion. Simmer 3 or 4 hours, or until soft; rub through a sieve. Add butter and flour cooked together, salt, and pepper. Dilute with milk, adding more if necessary. The water in which a ham has been cooked may be used; in such case omit salt. Note—Always use Pure Gold white pepper instead of black for cream soups and sauces. Oyster Bisque—1 quart oysters, 1 quart milk, 3 tablespoons butter, } cup cracker crumbs, 1 teaspoon salt, § teaspoon Pure Gold pepper.✪ Oyster Bisque Remove any shells; cook oysters in their own liquor until the edges curl (about 5 minutes), drain, chop fine or pound to a pulp.

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Purées are made from vegetables or fish, forced through a strainer and retained in soup, milk, and seasonings. Generally thicker than cream soup. Sometimes White Stock is added. Bisques are generally made from shell-fish, milk, and season- ings, and served with fish dice; made similarly to purées. Chowders are really a kind of stew, but are usually classed as soups. When served as a main course they should be fairly thick. Cream Soups—Delicious cream of vegetable soups can be made from almost any of the common vegetables by combining, in general, $ of a cup of the vegetable pulp with a cup of thin white sauce. Press the vegetable, cooked until soft, through a strainer; heat it, and pour it into the hot thin white sauce. Let the mixture come to the boiling point, remove the pan from the heat, and whip the soup for a minute with an egg beater. Serve it at once. Cream of Celery Soup—Outer stalks and green leaves, or dried celery leaves may be used instead of fresh celery. Boil, force through coarse sieve, use } to 1 cup pulp to 1 cup thin white sauce. Cream of Carrot Soup—Press cooked carrots through coarse sieve. Use 3 to 1 cup pulp to 1 cup thin white sauce. Cream of Corn Soup—Made same as above. Sprinkle with finely chopped parsley. Cream of Baked Bean Soup—Put beans through sieve. Add thin white sauce. Cream of Pea Soup—Made like Cream of Carrot Soup. Rule for Thin White Sauce—To 1 tablespoon of melted butter, add 1 tablespoon of flour, 4 teaspoon of salt, and a dash of Pure Gold pepper. Add 1 cup heated milk slowly. Bring to boil, stirring constantly, and let cook in double boiler for 10 minutes. Potato Soup—2 cups hot riced or mashed potatoes, 1 quart milk, 2 slices onion, 3 tablespoons butter, 3 tablespoons flour, 13 teaspoons salt, dash of Pure Gold pepper and cayenne, | teaspoon chopped parsley. Scald the milk with the onions; remove the onion; add the milk slowly to the potatoes. Melt the butter, add to it the dry ingredients; stir the mixture until it is well blended. Add the liquid mixture to this, stirring it constantly, and boil the soup for 1 minute. Strain it if necessary, add the parsley, 24 Blue Ribbon Cook Book and serve it hot. Water saved from cooking celery or carrots is a good addition to potato soup. Cream of Tomato Soup—2 cups tomatoes, 1 teaspoon sugar, ; teaspoon baking soda, 3 tablespoons butter, 3 tablespoons flour, 3 cups milk, seasoning. Cook tomato and sugar for a few minutes. Rub through sieve, and add soda to neutralize acid in tomatoes. Add slowly to white sauce made of milk, flour and butter. Have tomatoes and white sauce at same temperature or soup may curdle. Serve immediately. Vegetable Purée—4 cups diced, fresh vegetables, 1 small onion, sliced, 1 tablespoon salt, { teaspoon Pure Gold pepper, 2 tablespoons fat, 9 cups water. Put everything except the fat into the kettle. Simmer until tender. Press through sieve, add fat, reheat and serve. Soup stock may be used instead of all or part of the water. Split Pea Soup—Purée—1 cup dried split peas, 2 quarts cold water, 1 pint milk, } onion, 2 tablespoons butter, 2 table- spoons flour, 13 teaspoons salt, § teaspoon Pure Gold pepper, 2 inch cube fat salt pork. Pick over peas and soak several hours, drain, add cold water, pork, and onion. Simmer 3 or 4 hours, or until soft; rub through a sieve. Add butter and flour cooked together, salt, and pepper. Dilute with milk, adding more if necessary. The water in which a ham has been cooked may be used; in such case omit salt. Note—Always use Pure Gold white pepper instead of black for cream soups and sauces. Oyster Bisque—1 quart oysters, 1 quart milk, 3 tablespoons butter, } cup cracker crumbs, 1 teaspoon salt, § teaspoon Pure Gold pepper. Remove any shells; cook oysters in their own liquor until the edges curl (about 5 minutes), drain, chop fine or pound to a pulp.

Blue Ribbon and Pure Gold cook book