Note.—Cold cooked peas may be used instead of canned peas.
Rice Soup
- 1 cup rice
6 cups cold water
1 small onion
1 green pepper
1 teaspoon chopped parsley
2 cups cream
4 tablespoons butter
2 tablespoons flour
salt, cayenne and nutmeg
1 teaspoon Worcestershire sauce
Cook rice, onion and pepper in cold water until rice is tender. Press through a sieve. Melt butter, add flour, cream and seasonings; boil five minutes. Combine mixtures. Add parsley and serve.
Sorrel Soup
- 1 cup chopped sorrel
1 pint cold water
2 tablespoons butter
1 cup milk
4 tablespoons flour
salt and cayenne
1 tablespoon tomato catsup
2 eggs
1 cup cream
2 slices onion
Cook onion and sorrel in butter five minutes, add water, cook thirty minutes. Cook milk and flour in double boiler twenty minutes, add cream, beaten eggs, catsup and strained sorrel mixture. Season and serve.
Spinach Soup
- 2 quarts spinach
6 cups cold water
bit of bay leaf
1 teaspoon salt
3 tablespoons butter
2 cups milk
1 clove of garlic or
2 tablespoons chopped onion
cayenne pepper and celery salt
3 tablespoons flour
½ cup cream