Mary Jane's cook book

After asparagus is boiled till very soft, press through a sieve, then measure. Dilute with the stock. Melt the butter, blend in flour and seasoning and add to soup. Place on fire and add the cream. Beat with an egg beater and serve very hot. CARROT SOUP. Carrots, 6. Sugar, a pinch. Onions, 2. Flour, 1 tablespoon. Celery, a few stalks. Butter, 1 tablespoon. Milk, 1 quart. Cream, 1 gill. Salt and pepper. Clean and slice carrots and onions, chop outside stalks of 1 bunch of celery and place all in kettle with milk, add seasoning and sugar. Simmer till vegetables are very soft, then put through a sieve. Add flour and butter blended till very smooth. Cook a few moments, then add cream and serve. CREAM OF CHESTNUT SOUP. Chestnuts, 1 pint. Salt and pepper. Cream, 1 pint. Sugar, 1 teaspoon. Butter, 1 tablespoon. Egg, 1. Shell chestnuts, cover with boiling water and parboil 5 minutes. Drain and throw into cold water, when the skins can easily be removed. Cook until tender in boiling salted water to cover. Mash with a wooden potato masher in the water in which they have been cooked, then rub all through a sieve into the cream. Season with butter, salt and pepper and sugar and bring to the boiling point. Cook 5 minutes, remove from fire and stir in the well beaten egg. Serve at once. BISQUE OF CLAMS. Clams, 2 dozen. Mace, 1 blade. Onion, 1. Milk, 1 quart. Cloves, 2. Cornstarch, 2 tablespoons. Parsley, 1 sprig. Whipped cream. Salt. Chop clams and add to their strained liquor, add also sliced onion, cloves, parsley and mace. Cook 20 minutes. Thicken the milk with the cornstarch blended in a little cold water, cook in double boiler for 10 minutes, then strain clam mixture into this. Season with salt and serve in cups with unsweetened whipped cream. TOMATO SOUP. Tomato juice, 1 pint. Butter, 1 dessertspoon. Milk, 1 quart. Salt and cayenne. Soda, 14 teaspoon. Whipped cream. Stew tomatoes in a little water till soft and mushy, strain and measure juice. Bring to a boil and add soda, then add gradually while stirring constantly the scalded milk. Add seasoning and beat in butter. Just before serving add a spoonful of unsweetened whipped cream to each dish of soup. CHICKEN BROTH. Fowl. Chopped parsley, 1 teaspoon. Salt, 1 teaspoon. Nutmeg, y2 teaspoon. Egg, 1. Cold water, 2 quarts. Use wings, back bone, neck, gizzard and heart of 1 fowl. Cover with cold water, bring slowly to a boil and simmer for 2 hours or until meat and bone fall apart. Strain stock. Beat the egg in a cup and add enough of the stock to fill cup, then pour slowly into rest of stock, stirring rapidly, add salt, parsley and nutmeg. CREAM OF RICE SOUP. Rice, % cup. Salt, l1/^ teaspoons. I .oiling water, 2 cups. Milk, 3 cups. Onion, 2 slices. Butter, 1 tablespoon. Almond extract, y± teaspoon. Add rice and onion to boiling water. Cook till tender, then rub through colander, add butter and milk, which should be scalding. Reheat, season and flavor with almond. OYSTER CELERY SOUP. Diced celery, 1 cup. Milk. Oysters, 1 pint. Butter and flour. Salt and paprika.