CREAM OF ASPARAGUS Mrs. K. T. Cary
Cook one bunch of asparagus twenty minutes, drain and reserve tops; add two cups of stock and one slice of onion minced; boil thirty minutes. Rub through sieve and thicken with two tablespoonfuls butter and two tablespoonfuls of flour rubbed together. Add salt, pepper, two cups milk and the tips.
CREAM OF BEAN SOUP Mrs. E. D. Kenfield
Put one quart of milk to heat. While it is heating, put the cooked beans through colander. Blend one tablespoonful butter with one of flour; pour over this the hot milk. Season with salt and pepper, stir until smooth, and then add the beans. Pea or asparagus soup can be made in the same way.
CREAM OF CABBAGE
Cut up one small head of cabbage and boil until quite tender. Put it through a colander, add one quart of milk, salt and pepper and thicken with two tablespoonfuls each of butter and flour rubbed together.
CREAM OF CELERY Mrs. W. D. Hurlbut
Cut four heads celery into small pieces and boil it in three pints of water with one-fourth pound of lean ham minced; simmer gently for an hour. Strain through a sieve and return to the pan adding one quart of milk, salt and pepper; thicken with two tablespoonfuls of butter and two tablespoonfuls of flour rubbed to a paste. Serve with whipped cream on top.
CREAM OF CORN Mrs. A. Donald Campbell
Put one can of corn on to simmer with one pint of water and one small onion sliced; cook thirty minutes. Strain, return to the pan, adding one quart of milk, salt and pepper and thicken with two tablespoonfuls of flour and butter. Serve hot with a spoonful of whipped cream on top.
