Cook spinach in water thirty minutes. Press through a sieve, scald milk with onion and bay leaf, add butter and flour cooked together, strain, add seasonings and spinach mixture; cook five minutes and serve. Garnish with beaten cream.
Squash Soup
- 2 cups cooked and strained squash
4 cups milk
2 slices onion
bit of bay leaf
3 tablespoons butter
3 tablespoons flour
salt and cayenne
½ cup cream
2 tablespoons butter
1 teaspoon Liebig’s beef extract
Cook onion in butter five minutes, add flour, extract, seasonings, and milk in which bay leaf has been scalded, cook five minutes; add squash, strain, add two tablespoons of butter and serve. Garnish with beaten cream.
Potato Soup
- 5 potatoes, boiled
2 tablespoons onion
2 tablespoons carrot
¼ teaspoon celery salt
salt, pepper and cayenne
3 tablespoons butter
2 tablespoons flour
1 quart milk
Cook onion and carrot in butter five minutes, add flour, milk, seasonings; cook in double boiler twenty minutes; add mashed potato, and serve after straining. One cup stewed and strained tomatoes or one fourth cup tomato catsup may be used to vary this soup.
Tomato Soup
- 1 can tomatoes
2 slices onion
2 sprigs parsley
bit of bay leaf
few gratings of nutmeg
3 tablespoons butter
2 tablespoons flour
4 cups water
3 cloves
salt and cayenne