Cream Soups are made in the proportion of one quart of vegetables, (such as corn, peas, beans, tomatoes, celery or asparagus) to one pint of water and a pint of milk. Cook the vegetables thoroughly in water and mash through a colander. To this water and pulp add a cream sauce made in the proportion of 4 tablespoonsful of flour, 4 tablespoonsful of butter and a pint of milk for vegetables poor in starch or protein. Add 2 tablespoonsful of flour, 2 tablespoonsful of butter and a pint of milk for those rich in protein. Season to taste.
Tomato acid should be counteracted by the addition of one-eighth tablespoonful of soda before the milk is added.
Potato soup may be flavored with onion or celery, or both.
SEMI-SOLID FOODS.
The following lists of foods are given for ready reference.[15]
Jellies.
(a) Meat Jellies and gelatin; veal, beef, chicken, mutton.
(b) Starch Jellies, flavored with fruit; cornstarch, arrowroot, sago, tapioca.
(c) Fruit jellies and gelatin.
Custards.