A Little Cook-Book for a Little Girl

Cook the corn with the water ; make the white sauce with the milk ; strain the corn and water through the sieve, pressing well, and add the milk and strain again. Cream of Green Peas 1 pint of peas, or one can. Milk, water, and seasoning, as before; mix by the general rule. In winter-time you can make a nice soup by taking dried peas, soaking them overnight, and using as you would fresh. All pea soup should have dropped in it just before serving what are called croutons ; that is, small, even cubes of bread toasted to a nice brown in the oven, or put in a frying-pan with a tiny bit of butter, and browned. Cream of Lima Beans 1 pint of fresh or canned beans, or those which have been soaked. Use milk, water, thickening, and seasoning as before. Add a slice of onion, as these beans have little taste, and beat the yolk of an egg and stir in quickly, after you have taken the soup from the fire, just before you strain it for the second time. Cream of Potato This is one of the best and most delicate soups. 5 freshly boiled potatoes. 1 slice of onion. 1 quart of hot milk. 1 small teaspoonful of salt. 1 teaspoonful chopped parsley. This soup has no water in it, because that which has had potatoes boiled in it is always spoiled for anything else and must always be thrown away. This is why you must take a quart of milk instead of a pint. There is no thickening in the soup, because the potatoes will thicken it themselves. Put the parsley in at the very last, after the soup is in the tureen. The yolk of an egg beaten and put in before the second straining is nice sometimes in this soup, but not necessary. Cream of Almonds This was what Margaret called a Dinnerparty Soup, because it seemed almost too good for every day, but, as her mother explained, almonds cost no more than canned tomatoes or peas, and the family can have the soup as well as guests, provided one has plenty of cream. 1 cup of chopped almonds. 1 quart of thin cream. Small half-teaspoonful of salt. Get ten cents' worth of Jordan almonds, and put them in boiling water for one minute ; then pour off the water and put on cold, till they are well chilled. Turn this off, and push the almonds out of their skins, one by one. If they stick, it is because they were not in the hot water long enough, and you must put them back into it, and then into the cold. Chop them while the cream heats in the double boiler, and then put them in with the salt, and simmer ten minutes and then strain. This soup is especially delicious if whipped cream is either mixed with it at the end, or served on top. You can also make good almond soup by using the regular rule ; cooking the chopped nuts in a pint of water, adding the thickened pint of milk and the seasoning, and straining twice. Then, after it is in the tureen, you must put in the egg-beater and whip well, to make it light. Cream of Spinach 1 pint cold cooked spinach. 1 quart of milk. Heat the spinach, using a little of the quart of milk with it, and press through the sieve; thicken the rest of the milk and the seasoning, and strain again. It is better to use cayenne pepper instead of black with spinach. Cream of Tomato Soup, Called Tomato Bisque