Chop cabbage, add water, and cook until tender; press through a sieve. Melt butter, add chopped onion, cook slowly five minutes, add flour, scalded milk, cabbage mixture; cook five minutes. Add seasonings, strain and serve.
Carrot Soup
- carrots
2 slices onion
sprig parsley
¼ cup rice
4 tablespoons butter
1½ teaspoons salt
few grains cayenne
2 cups water
2 cups scalded milk
2 tablespoons flour
Chop enough carrots to make two cups. Cook in water until tender. Press through sieve, reserving liquor. Cook rice in milk in double boiler. Cook onion in butter; add flour and seasonings. Mix carrot mixture with rice and milk and pour on to butter and flour; bring to the boiling point, strain and serve. Garnish with chopped parsley. If this soup seems too thick, thin with cream or milk.
Cauliflower Soup
- 1 medium-sized cauliflower
4 cups cold water
4 tablespoons butter
4 tablespoons flour
2 tablespoons grated cheese
2 cups scalded milk
2 teaspoons salt
2 slices onion
1 egg yolk
few grains cayenne
Cook cauliflower in cold water until tender; drain, press through a sieve, add scalded milk. Cook onion in butter, add flour; when well blended, add cauliflower mixture, seasonings; cook five minutes, strain, add yolk of egg slightly beaten, and cheese.
Celery Soup
- 2 cups celery
1 quart cold water
2 slices onion
4 tablespoons butter
2 tablespoons flour
2 cups scalded milk
1½ teaspoons salt
1 blade of mace
cayenne
celery salt