Heat the peas in their own water, or cook them in boiling salted water until tender. Put the milk to heat in a double boiler. When the peas are tender, rub them, with the cooking liquid, through a strainer into the scalded milk. Add the butter and flour rubbed to a smooth paste and stir until thickened. Season and cover until required. (Will serve six pupils generously.)

Cream of Tomato Soup

1 pt. or 1 can tomatoes

1 qt. milk

2 tbsp. butter

Sprig of parsley

3 tbsp. flour

¼ tsp. white pepper

1 tsp. sugar

½ tsp. soda

1 tsp. salt

Cook the tomatoes slowly with the seasonings for ten minutes and rub through a strainer. Scald the milk, thicken with the flour and butter rubbed to a paste, re-heat the tomatoes, and add the soda, mix with the milk, and serve at once. (Will serve six pupils generously.)

Cream of Corn Soup

2 pt. cans corn

2 slices onion

1 pt. cold water

2 qt. of thin white sauce

Seasonings

The process is that used in making Cream of Pea Soup. When making the thin white sauce, place the onion in the milk and leave it until the milk is scalded. Then remove the onion to the other mixture and make the sauce. This gives sufficient onion flavour. (Will serve eighteen.)

Lima-bean Soup

1 c. Lima beans

3 tbsp. butter

2 qt. water

2 tbsp. flour

2 whole cloves

3 tbsp. minced onion

1 bay leaf

1 tbsp. " carrot

1 tsp. salt

1 tbsp. " celery

¼ tsp. pepper

Soak the beans overnight in soft water or in hard water which has been boiled and cooled. If cold, hard water is used, add ¼ tsp. baking-soda to 1 qt. of water. In the morning, drain and put on to cook in 2 qt. of water. Simmer until tender. It takes 2 hours. Cook the minced vegetables in the butter for 20 minutes, being careful not to brown them. Drain out the vegetables and put them into the soup. Put the flour and butter into a pan and stir until smooth. Add this mixture to the soup. Add the cloves, bay leaf, and seasonings, and simmer for 1 hour. Rub through a sieve. One cup of milk may be added. Bring to the simmering point and serve. (Will serve eighteen.)
Note.—If desired, the vegetables may be used without browning and the cloves and bay leaf omitted.