Copyright 1894 by Mrs S T Rorer

Printed by
George H Buchanan and Company
Philadelphia

CONTENTS

PAGE
Cream of Asparagus[ 9]
Cream of Corn[ 10]
Cream of Lettuce[ 11]
Cream of Beets[ 12]
Tomato Soup[ 13]
Clear Tomato with Sago[ 14]
Brown Broth[ 15]
Cheese Balls[ 16]
Bisque of Clam[ 17]
Club Clam Soup[ 18]
Mock Oyster Soup[ 19]
Cucumber Tapioca Soup[ 21]
Quick Clear Soup[ 22]
A la Royal[ 24]
Bisque of Salmon[ 25]
Currant Soup[ 26]
Chocolate Soup[ 28]
Cream of Chestnut Soup[ 29]
Pistachio Soup[ 30]
Ye Food for ye Gods[ 31]
Oatmeal Soup[ 32]

CREAM OF ASPARAGUS

Wash one bundle of asparagus, cut off the tips and throw them into a pint of boiling water, add a teaspoonful of salt, and simmer gently for fifteen minutes. Strain them and save the water; to this water add the remaining part of the bundle, cut into small pieces. Cook fifteen minutes and press through a colander. Put one quart of milk into a double boiler; rub together two tablespoonfuls of butter and two tablespoonfuls of flour. Add a little of the hot milk to this and work until perfectly smooth, then stir into the milk and cook five minutes. Heat the asparagus mixture, turn the milk quickly into it, season, add the asparagus tips, and serve. This cannot be boiled or it will curdle.