| ½ cup leeks | 1 cup half-inch potato cubes |
| ½ cup carrots | 1 cup hot milk |
| 1 cup cabbage | 1 teaspoon salt |
| 2 tablespoons beef drippings | ¼ teaspoon pepper |
| 3 cups boiling water | 1 tablespoon chopped parsley |
Cut leeks into slices, carrots and cabbage into small pieces, or put through the food chopper, and cook in beef drippings for ten minutes, stirring often; add boiling water and potatoes, and cook twenty minutes, or until vegetables are tender; add milk and seasonings, and serve with croutons.
CHAPTER VI
SOUPS AND STEWS WITH MEAT OR FISH
55.—CREAM OF CHICKEN SOUP
| 3 cups chicken stock | Salt |
| 1 slice onion | 1/8 teaspoon pepper |
| ¼ cup celery tops | 2 tablespoons chicken fat or butter |
| 1 cup hot milk | 3 tablespoons flour |
Cook stock, onion, and celery for fifteen minutes, and strain; add hot milk and seasonings, and thicken with chicken fat and flour blended together. The amount of salt will depend upon the quantity in the stock. Celery salt may be used in place of celery tops.
56.—CHICKEN AND OKRA SOUP
| 1 quart chicken stock | 1 cup tomatoes |
| 1 tablespoon grated onion | ½ can okra |
| 1/8 teaspoon celery salt | 2 tablespoons rice |
| ½ green pepper chopped |