A reference hand-book for nurses

by Amanda K. Beck

PLAIN MILK SOUPS WITH VEGETABLES.

One cup of vegetable pulp, 2 cups of hot milk, 1 teaspoonful of salt, ⅛ teaspoonful of pepper, 1 tablespoonful of butter, 1 tablespoonful of chopped parsley.

Wash vegetables and put through meat grinder. Cook in as little water as possible. Add the cooked vegetable pulp and seasonings to hot milk. Heat and serve.

Note.—String beans, celery, or carrots may be used. A beef cube may be added if desired. This soup may be varied by using a combination of vegetables and its nutritive value may be increased by the addition of a beaten egg yolk.

Shredded fish or clams may be substituted for the vegetables.