The soups in the little cook-book began with those made of milk and vegetables, because they were so easy to make, and, when one was learned, all were made in the same way. First there was—
The General Rule
1 pint of fresh vegetable, cut up in small pieces, or one can. 1 pint of boiling water. 1 pint of hot milk. 1 tablespoonful of flour. 1 tablespoonful of butter. 1/2 teaspoonful of salt. 3 shakes of pepper.
After the vegetable is washed and cut in very small pieces, put it in the pint of water and cook it for twenty minutes. Or, if you use a canned vegetable, cook it ten minutes. While it is cooking, make the rule for white sauce as before: Melt one tablespoonful of butter, and when it bubbles put in one tablespoonful of flour, with the salt and pepper; shake well, and rub till smooth and thick with the hot milk. Take the vegetable from the fire and press it through the wire sieve, letting the water go through, too; mix with the sauce and strain again, and it is done.
Almost all soups are better for one very thin slice of onion cooked with the vegetable. When you want a cream soup very nice indeed, whip a cup of cream and put in the hot soup-tureen, and pour the soup in on it, beating it a little, till it is all foamy.
Cream of Corn
1 pint of fresh grated corn, or one can. 1 pint of water. 1 pint of hot milk. 1 tablespoonful of flour. 1 tablespoonful of butter. 1/2 teaspoonful of salt. 3 shakes of pepper. 1 thin slice of onion.
Cook the corn with the water; make the white sauce with the milk; strain the corn and water through the sieve, pressing well, and add the milk and strain again.
Cream of Green Peas
1 pint of peas, or one can. Milk, water, and seasoning, as before; mix by the general rule.