Lowney's cook book

3 slices onion few grains cayenne 2 tablespoons flour Chop cabbage, add water, and cook until tender ; press through a sieve. Melt butter, add chopped onion, cook slowly five minutes, add flour, scalded milk, cabbage mixture ; cook five minutes. Add seasonings, strain, and serve. Carrot Soup carrots 1| teaspoons salt 2 slices onion few grains cayenne sprig parsley 2 cups water I cup rice 2 cups scalded milk 4 tablespoons butter 2 tablespoons flour Chop enough carrots to make two cups. Cook in water until tender. Press through sieve, reserving liquor. Cook rice in milk in double boiler. Cook onion in butter ; add flour and seasonings. Mix carrot mixture with rice and milk and pour on to butter and flour; bring to the boiling point, strain, and serve. Garnish with chopped parsley. If this soup seems too thick, thin with cream or milk. Cauliflower Soup 1 medium-sized cauliflower 2 cups scalded milk 4 cups cold water 2 teaspoons salt 4 tablespoons butter 2 slices onion 4 tablespoons flour 1 egg yolk 2 tablespoons grated cheese few grains cayenne Cook cauliflower in cold water until tender ; drain, press through a sieve, add scalded milk. Cook onion in butter, add flour ; when well blended, add cauliflower mixture, seasonings; cook five minutes, strain, add yolk of egg slightly beaten, and cheese. Celery Soup 2 cups celery 2 cups scalded milk 1 quart cold water 1| teaspoons salt 2 slices onion 1 blade of mace 4 tablespoons butter cayenne 2 tablespoons flour celery salt Chop celery ; cook in water until tender. Cook onion and mace in milk twenty minutes ; strain. Melt butter ; add flour and seasonings. Combine celery and milk mixtures, thicken with butter and flour cooked together, and cook five minutes and serve. Note. — Pieces of celery not suitable for the table may be utilized for this soup. The leaves and root of celery make a very good soup. Chestnut Soup 2 cups chestnuts shelled and blanched 3 cups cold water nutmeg 2 cups scalded milk 2 tablespoons onion ^ teaspoon celery salt 4 tablespoons butter salt 2 tablespoons flour cayenne 1 cup cream Cook chestnuts in cold water until tender, press through a sieve, and add scalded milk. Cook onion in butter five minutes, add flour, seasonings, and chestnut mixture. Cook five minutes, add cream, strain, and serve. Note. — To shell chestnuts, make a cross on either side of the nut with a sharp knife. Put one teaspoon melted butter in dripping pan ; add chestnuts and cook in oven until shells come off easily. Cucumber Soup • 4 cucumbers 4 tablespoons butter 4 stalks of celery 4 tablespoons flour 4 cups milk salt and pepper 2 slices onion cayenne and celery salt 1 tablespoon chopped pepper 1 cup cream or rich milk Chop cucumbers and celery; add onion and pepper; cook in milk in double boiler twenty minutes. Add flour and butter cooked together, and seasonings. Cook five minutes, strain, add cream, reheat, and serve. Corn Soup 1 can corn or 1| teaspoons salt 6 ears of corn celery salt and cayenne 2 cups cold water 3 tablespoons butter 2 tablespoons chopped onion 3 tablespoons flour 2 cups scalded milk 1 cup beaten cream 1 cup popped corn