In eating soup, the side of the spoon farthest from you should be dipped into the soup, the spoon should then be raised to the mouth and the soup silently sipped from the side of the spoon. Value of Cream Soups. Cream soups are nourishing, easily digested and economical. The tough, ihdigestible parts of the vegetables are strained out, leaving only the finely divided tender portion to be com- bined with milk, butter, flour, etc. Vegetables too old or tough to be served in the usual way can be cooked for a long time and after straining used in cream soups. The tender parts of celery or asparagus may be served as a vegetable at one meal and the tougher portions used in a cream soup at another. The celery leaves may be washed, dried and put away to use as seasoning for soup when celery is scarce or high in price. LABORATORY EXERCISES. Cracker Soup. 5 T. powd. crackers 1 C. boiling water i t. salt 1 C. milk 1 slice onion 1 t. butter✪ Cracker Soup 92 POOD AND COOKEKY 1. Scald milk and onion in double boiler. 2. Stir boiling water into the powdered crackers and boil two minutes. 3. Remove onion and add milk to crackers and water. 4. Return to double boiler and cook ten minutes. 5. Add butter and salt and serve hot. Note — If soup seems too thick, add more milk. Cream of Corn Soup. 2 C. corn 2 T. butter 2 C. boiling water 2 T. flour 2 C. milk li t. salt 2 slices onion spk. pepper✪ Cream of Corn Soup 1. Chop corn, add water and simmer fifteen minutes, then rub through strainer. 2. Mix flour with 2 T. cold water and stir into strained vegetable pulp. Boil two minutes, stirring constantly. 3. Scald milk with onion. Remove onion and add milk t*. tiii'-ikened corn pulp. 4. Reheat but do not boil. 5. Add butter and serve hot. Potato Soup. 3 medium sized potatoes 1^ t. salt 4 C. milk spk. pepper 3 T. butter 2 slices onion 3 T. flour 1 t. chopped parsley✪ Potato Soup 1. Make white sauce.of butter, flour, salt, pepper and milk. 2. Boil potatoes and onion together. When soft, drain and press through a ricer. 3. Add white sauce gradually to the mashed potato. CREAMED SOUPS 93 4. Reheat but do not boil. 5. Sprinkle chopped paTsley over the top and serve hot. Cream of Tomato Soup. 1 qt. tomatoes 6 T. butter 1 T. sugar 8 T. flour 2 slices onion 1^ t. salt 1 qt. milk spk. pepper✪ Cream of Tomato Soup 1. Cook tomato, sugar and onion together, then rub through a strainer. 2. Melt butter, add flour, salt and pepper and cook until it bubbles. Add strained tomato and boil two minutes, stirring constantly. 3. Scald milk and add to tomato just before serving. Cream of Asparagus Soup. 1 can of asparagus 2 C. milk 2i C. of water 4 T. butter 1 slice onion 4 T. flour spk. pepper 1^ t. salt✪ Cream of Asparagus Soup 1. Remove tips of asparagus and save to use as garnish for soup. 2. Cook stalks, water and onion together for twenty min- utes then rub through a strainer. 3. Make white sauce of flour, butter and milk and add to strained asparagus. 4. Season with salt and pepper, add asparagus tips and reheat, but do not boil. 5. Serve hot with toast fingers. 94 FOOD AND COOKEKV Cream of Salmon Soup. 1 C. canned salmon 4 C. milk li t. salt 2 T. butter spk. pepper 4 T. flour✪ Cream of Salmon Soup 1. Remove bones and skin and pick sabnon to pieces. Put tbrougb meat grinder or rub to a paste witb a wooden spoon. 2. Make a white sauce of butter, flour, salt and pepper and add gradually to the salmon. - 3. Reheat and serve hot with croutons. Croutons, 1, Irtj'r; jIoo'^ ■^iiiiQui ^late bread into one-third inch cubes. Put in pan and bake until a light brown. Stir occasionally so that they will brown„9j^^if]^. ^.. Toast Fingers or Imperial Sticks. Cut stale bread into one-third inch slices. Cut slices into one-third inch striggj^ind brown in oven. Bread Sticks. .

AI-modernized reading of the original text

In eating soup, the side of the spoon farthest from you should be dipped into the soup, the spoon should then be raised to the mouth and the soup silently sipped from the side of the spoon. Value of Cream Soups. Cream soups are nourishing, easily digested and economical. The tough, indigestible parts of the vegetables are strained out, leaving only the finely divided tender portion to be combined with milk, butter, flour, etc. Vegetables too old or tough to be served in the usual way can be cooked for a long time and after straining used in cream soups. The tender parts of celery or asparagus may be served as a vegetable at one meal and the tougher portions used in a cream soup at another. The celery leaves may be washed, dried and put away to use as seasoning for soup when celery is scarce or high in price. Cracker Soup. 5 T. powd. crackers 1 C. boiling water i t. salt 1 C. milk 1 slice onion 1 t. butter 1. Scald milk and onion in double boiler. 2. Stir boiling water into the powdered crackers and boil two minutes. 3. Remove onion and add milk to crackers and water. 4. Return to double boiler and cook ten minutes. 5. Add butter and salt and serve hot. Note — If soup seems too thick, add more milk. Cream of Corn Soup. 2 C. corn 2 T. butter 2 C. boiling water 2 T. flour 2 C. milk li t. salt 2 slices onion spk. pepper 1. Chop corn, add water and simmer fifteen minutes, then rub through strainer. 2. Mix flour with 2 T. cold water and stir into strained vegetable pulp. Boil two minutes, stirring constantly. 3. Scald milk with onion. Remove onion and add milk to thickened corn pulp. 4. Reheat but do not boil. 5. Add butter and serve hot. Potato Soup. 3 medium sized potatoes 1^ t. salt 4 C. milk spk. pepper 3 T. butter 2 slices onion 3 T. flour 1 t. chopped parsley 1. Make white sauce.of butter, flour, salt, pepper and milk. 2. Boil potatoes and onion together. When soft, drain and press through a ricer. 3. Add white sauce gradually to the mashed potato. 4. Reheat but do not boil. 5. Sprinkle chopped parsley over the top and serve hot. Cream of Tomato Soup. 1 qt. tomatoes 6 T. butter 1 T. sugar 8 T. flour 2 slices onion 1^ t. salt 1 qt. milk spk. pepper 1. Cook tomato, sugar and onion together, then rub through a strainer. 2. Melt butter, add flour, salt and pepper and cook until it bubbles. Add strained tomato and boil two minutes, stirring constantly. 3. Scald milk and add to tomato just before serving. Cream of Asparagus Soup. 1 can of asparagus 2 C. milk 2i C. of water 4 T. butter 1 slice onion 4 T. flour spk. pepper 1^ t. salt 1. Remove tips of asparagus and save to use as garnish for soup. 2. Cook stalks, water and onion together for twenty minutes then rub through a strainer. 3. Make white sauce of flour, butter and milk and add to strained asparagus. 4. Season with salt and pepper, add asparagus tips and reheat, but do not boil. 5. Serve hot with toast fingers. Cream of Salmon Soup. 1 C. canned salmon 4 C. milk li t. salt 2 T. butter spk. pepper 4 T. flour 1. Remove bones and skin and pick salmon to pieces. Put through meat grinder or rub to a paste with a wooden spoon. 2. Make a white sauce of butter, flour, salt and pepper and add gradually to the salmon. - 3. Reheat and serve hot with croutons. Croutons. 1. Cut stale bread into one-third inch cubes. Put in pan and bake until a light brown. Stir occasionally so that they will brown evenly. Toast Fingers or Imperial Sticks. Cut stale bread into one-third inch slices. Cut slices into one-third inch strips and brown in oven. Bread Sticks. .

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Cracker SoupMilk and Onion SoupCream of Corn SoupPotato SoupCream of Tomato SoupCream of Asparagus SoupCream of Salmon Soup

Student's manual in household arts