Cream Soup

Ingredients

• 1/2 cup milk
• 1/2 tablespoonful butter
• 1/2 tablespoonful flour
• 1/8 teaspoonful salt
• 1 shake pepper
• 1 tiny slice of onion
• 1/2 cup of any hot cooked vegetable; measure after thoroughly mashing it

Method

1. 1

   Scald the milk with the onion in it; then take out the onion and slowly mix the milk and vegetable.

2. 2

   Melt the butter, rub the flour into it and stir till smooth; then pour gradually on the hot milk.

3. 3

   Add seasoning, bring it to almost boiling, strain it and put it into a hot cup.

As published

This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 43. The excerpt below is the record exactly as published.

cream soup for to-day and start a meat soup for to-morrow; it takes two days to make that kind, you know. And — ^let me see — ^with cream soup you might have an eggy I think, and per- haps junket; that is the very softest thing in the world. Then by night perhaps she can have 182 THE FUN OF COOKING cream toast; that is perfectly delicious; if my throat feels sore toward night, Mildred, will you please make enough for two! I just love it/' Mildred laughed and promised that she would. **And soft boiled custard in a pretty glass cup ; and tea, I suppose. By to-morrow she will be so much better that I think she can have ever so many other things. Shall I write out the re- ceipts for you now t Here is a good one for the soup« CEEAM SOUP (This makes one eupfoL) % cup milk. % tablespoonful butter. Yz tablespoonful flour. y^ teaspoonf ul salt. 1 shake pepper. 1 tiny slice of onion. y^ cup of any hot cooked v^etable; measure after thoroughly mashing it.

Cook this with the app: pantry check, scaling, and the assistant.