Kirmess cook book

Heat one can of Franco-American soup in saucepan, add two scant tablespoonfuls of flour, mix well with half a cup of milk, add this to the soup, stirring all the time to prevent the flour from getting into lumps. As the soup thickens to a puree, take it off the fire. After it is in the tureen add one cup of whipped cream. To this add, or serve separately, the croutons of toast. ASPARAGUS SOUP. Mrs. Charles C. Thomas. One bunch of asparagus, one pint of milk, one-half onion, one tablespoonful, each, of butter and flour, salt and pepper to taste. Cut the heads from the asparagus and cook for twenty minutes in boiling salted water, cook the stalks and onion in one pint of water for twenty minutes. Put this through a sieve, blend butter and flour, add one pint of boiling milk, pepper and salt, mix with the cooked asparagus, and boil for five minutes. Strain again, add the asparagus heads, and serve. GREEN GUMBO SOUP. Miss Hinds. Three pounds of beef, two quarts of gumbo, six large tomatoes or one quart can, two large onions, two slices of cooked ham, add a little sugar to the tomatoes, pepper and salt to season. For winter use one pint of dry gumbo soaked one night in one gallon of water. Cook slowly for four hours. CORN SOUP. Miss Hellerman. One can of corn drained and chopped fine, one pint of milk, one quart of boiling water, two tablespoonfuls of butter rolled in one of flour, two eggs, one teaspoonful of sugar, pepper and salt to taste. Put com over fire in boiling water and cook one hour, work through a colander, return to pot with sugar, pepper and salt, stir in floured butter, have milk scalded, and add gradually to beaien eggs. When butter is melted stir eggs and milk into soup. TOMATO SOUP. Miss Munsen, Rye, N Y, One can tomatoes, three pints water, 3-4 cup of oatmeal, onion chopped, celery or parsley, tablespoonful sugar, salt and pepper, boil three-quarters of an hour, add one-half teaspoonful soda, strain, then add tablespoonful butter, boil up once and serve. POT-AU-FEU SOUP. Mrs. Seely, New York, For a large pot-au-feu take six pounds of good fresh beef, cut it up and pour on it four quarts of fresh cold water, set it over the fire, skim it when it simmers, and after it has come to a boil add a teaspoon of salt, some pepper, and half a pound of liver cut in pieces. Then add two or three large carrots, either sliced or grated, four turnips pared and quartered, eight young onions peeled and sliced in thin slices, two of the onions roasted whole, a head of celery cut up, a parsnip well cut up, six potatoes hand-sliced and quartered, tomatoes in season, and in short any appetizing vegetable. A bunch of sweet herbs cut small and absorbed by the dish or boiled and removed on serving also adds much to the savory compound. Let the whole continue to boil slowly and steadily for six hours. Serve by laying slices of bread in a tureen or deep platter, pour the stew on soup upon them including not only the broth but the meat and vegetables. What is left in the tureen may go into the pot-au-feu for the next day. Grated Parmesan cheese should be served with this soup. TOMATO SOUP. Mrs. Geo. Wilkinson.