| ¾ cup cooked oatmeal | 2 cups hot milk |
| ½ onion sliced | 1 teaspoon salt |
| 2 cloves | 1/8 teaspoon celery salt |
| ½ bay leaf | 1/8 teaspoon pepper |
| 2 cups boiling water | ½ tablespoon butter |
Cook oatmeal, onion, cloves, and bay leaf in boiling water for twenty minutes, and press through a sieve; add milk, seasonings, and butter, and serve with croutons.
45.—POTATO SOUP
| 3 potatoes sliced | ¼ teaspoon pepper |
| ¼ cup celery tops | 2 cups hot milk |
| ½ onion | 1 tablespoon butter |
| 2 cups boiling water | 2 tablespoons flour |
| 1¼ teaspoons salt |
Cook potatoes, celery, onion, and water twenty minutes; press through a sieve; add seasonings and hot milk, and thicken with butter and flour blended together.
46.—CREAM OF PEA SOUP
| 1 can peas | 1/8 teaspoon pepper |
| 1 slice onion | 2 cups boiling water |
| Bit of bay leaf | 2 cups hot milk |
| Sprig of parsley | 1 tablespoon butter |
| 1 teaspoon sugar | 2 tablespoons flour |
| 1¼ teaspoons salt |
Rinse the peas with cold water, and reserve one-fourth cup; simmer the remainder with seasonings and hot water for twenty minutes, and press through a sieve; thicken the milk with butter and flour blended together, and add to peas. Add the whole peas just before serving.
47.—PURÉE OF SPLIT PEAS
| ½ cup split peas | 1/8 teaspoon pepper |
| 4 cups water or ham stock | 1 tablespoon bacon fat |
| 2 slices onion | 1 tablespoon flour |
| 1 cup hot milk |