Press the vegetables through a sieve or chop finely; put the vegetable water on to heat. Mix the flour smoothly with an equal measure of milk and thin it with a little more of the milk. Stir into the steaming liquid, stirring constantly until it thickens. Stir in the butter, vegetable pulp, and remaining milk. Season to taste and serve hot. Serves six.
Cream of Potato Soup
| 1 pt. milk or milk and water | 1 tbsp. flour | |
| 2 tsp. chopped onions | 1 tsp. salt | |
| 3 potatoes | ⅛ tsp. pepper | |
| 1 tbsp. butter | 2 tsp. chopped parsley |
Put the milk to heat in a double boiler. Boil the potatoes and onion together until soft, then rub the liquid and pulp through a strainer into the hot milk. Bind with the flour, add the seasonings, and serve hot. Serves four.
Pea Soup
| 1 | c. split peas | 3 | tbsp. flour |
| 2½ | qt. water | 1½ | tsp. salt |
| 2 | tbsp. chopped onion | ⅛ | tsp. pepper |
| 3 | tbsp. butter | 1 | pt. milk |
Wash the peas and soak them overnight in cold water, drain and rinse thoroughly, add 2½ quarts of cold water and the onion, cook slowly until soft, rub the liquid and pulp through a strainer, and bind with the flour. Add the milk and the seasonings and serve hot. Serves six to eight.
Toast
Cut stale bread into slices one quarter of an inch thick; put on the toaster or fork, move gently over the heat until dry, then brown by placing near the heat, turning constantly. Bread may be dried in the oven before toasting. Hot milk may be poured over dry toast.
Croutons