SOUPS
Two varieties of soups are given children. In the early months of childhood, from six years to eighteen months, the soups are usually strained, but after eighteen months, soups may be thickened with flour and rich milk making a cream soup of it. Most vegetables make good soups. The pulp from such vegetables as asparagus, carrots, beans, peas, tomatoes, and potatoes are made into cream soups by the addition of a little flour, rich milk, butter, and a dash of salt.