Cream soups are made in the proportion of 1 quart of vegetables (such as corn, peas, beans, tomatoes, celery, or asparagus) to 1 pint of water and adding 1 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 tablespoonfuls of flour, 4 tablespoonfuls of butter, and 1 pint of milk, for vegetables poor in starch or protein. Add 2 tablespoonfuls of flour, 2 tablespoonfuls 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:[17]
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.