CAULIFLOWER SOUP.
May be made the same as cabbage soup; only substituting cauliflower for cabbage.
CREAM OF ASPARAGUS.
Cut off half inch tips from two bunches asparagus stalks. Cook the stalks until tender in boiling water. Rub through a colander, salt to taste; add three pints of boiling milk; smooth one teaspoonful of butter with one of flour and stir into the soup. Cook fifteen minutes; while this is in course of preparation boil the tips till tender, drain and put in tureen. When soup is done take from stove, add one half cupful of cream and pour over the tips. Serve with croutons.
SUMMER VEGETABLE SOUP.
Pare two medium sized onions and one turnip, place these with one cupful of finely chopped cabbage to cook in three quarts of boiling water. Season to taste with salt and cook till tender, then add one cupful of green corn, cut from cob, bring to a quick boil and cook five minutes, add one half cupful of cream just before serving.
BLACK BEAN SOUP.
Soak one quart of black beans over night; put them in a kettle with a gallon of cold water and two bay leaves; boil slowly until well done, rub through a colander, and return to the kettle; season with salt, white pepper, and, if liked, a little thyme; blend one tablespoonful of butter with one tablespoonful of flour and dissolve in one half cupful of warm water; stir into the soup. Serve with croutons.
CARROT SOUP.
Boil six carrots in water; when thoroughly done drain them and pass them through a fine sieve. Mix the pulp thus obtained with as much clear stock (water will answer, but the soup will not be so good) as will make it of the desired consistency. Add pepper, salt, and a pinch of sugar. Melt one ounce of butter and mix with it a tablespoonful of flour; then gradually add to the carrot purée; let it come to a boil, add a small piece of butter; serve with croutons.