The school kitchen textbook

Wash and pare the potatoes, put them into boiling water and cook till very soft. Cook the onion in the milk in a double boiler. When the potatoes are done, drain and mash them. Add the boiling milk and the seasoning. Rub them through a strainer, and put them back into the double boiler to boil again. Melt the dripping in a small pan, add the flour, and stir till it thickens. Stir it into the boiling soup. Let it boil five minutes. Add one teaspoon finely chopped parsley, and serve very hot, with croutons. If the soup be too thick add a little more hot milk or water. Recipe, No. 100. Baked Bean Soup Take cold baked beans, add twice the quantity of cold water, and let them simmer until soft. When nearly done add half as much tomato. Rub them through a puree strainer. Add more water till the right consistency, season to taste with salt, pepper, and mustard. Heat again and serve with toasted crackers or fried dice of bread. Recipe, No. 101. Cream of Chestnuts 1 pt. chestnuts. I tsp. salt. 1 pt. milk or white stock. I tsp. pepper. 1 c. cream. 1 egg. Remove the shells from the chestnuts, then cover with boiling water, let them stand five minutes ; drain, and cover again with boiling water, and blanch them by removing the thin, brown skin. Cook them in boiling salted water to cover, until very soft. Mash them with a wooden potato masher, in the water left in the pan, and rub them through a fine strainer into the milk or stock and cream. Heat again and let it simmer ten minutes, add salt and pepper to taste, add a little sugar if you desire. Remove from the fire and stir in the beaten egg quickly and serve at once. If the soup be too thick add more hot milk, and if too thin, before adding the egg let it reduce by longer simmering. Serve with toasted or fried croutons. Recipe, No. 102. CRotfTONS Cut stale bread in half -inch slices. Remove the crusts and cut into half-inch cubes. Put them on a shallow pan and bake until brown. Use them in the place of toast, or as a garnish, or in soups and stews. [illustration: VEGETABLE SOUPS 181] Recipe, No. 103. Canned Corn Soup Empty the corn from a can and turn over it one quart of milk. Stir it well ; then turn into a colander to drain. Put the milk on to boil in the double boiler and turn the drained corn, which should be as dry as possible, into a pan in which you have melted two tablespoons of butter. Let the corn cook in the butter, stirring it frequently until it is dry and browned slightly ; season it highly with salt and pepper, and if it forms a glaze on the pan scrape it off and let as much of it glaze as will. This will give something of the roasted corn flavor. When well cooked turn it into the milk, taking all the browned part, and let it simmer until the milk is well flavored with the corn. Turn again into a strainer and press as much of the corn through as will go ; re-heat ; add more salt and pepper if needed ; stir in one cup of white sauce. Recipe, No. 104. Tomato Cream Soup 1 pt. stewed tomatoes. 1 qt. milk. i tsp. soda. I c. butter. 1 tsp. salt. 1 tbsp. corn-starch. J tsp. white pepper. 6 crisped crackers.