CREAM OF LIMA BEANS Mrs. A. J. Atwater
If dried beans are used, soak them over night; in the morning drain and add three pints of cold water; cook until soft and run through a sieve. Slice two onions and a carrot and cook in two tablespoonfuls of butter; remove vegetables, add two tablespoonfuls flour, salt and pepper, stirring until very smooth; add to this one cup of milk or cream and put into the strained soup; reheat and add two tablespoonfuls more of butter in small pieces.
CREAM OF MUSHROOM SOUP Mrs. J. H. Harris
One-half pound of mushrooms, cleaned and chopped fine, add to four cups of chicken broth, cook twenty minutes; thicken with two tablespoonfuls butter and two of flour blended with one cup of boiling water. When the boiling point is reached add one cup of cream and the well beaten yolks of two eggs.
MUSHROOM SOUP Mrs. Harry Freeman
One-half pound mushrooms, washed and peeled and chopped very fine; cover with one pint of water and boil one-half hour slowly; one quart milk scald in double boiler; season with one tablespoonful butter, salt and pepper; add mushrooms and let come to a boil. Just before serving, add finely chopped parsley. Thicken milk with one tablespoonful flour mixed with cold water and put through a strainer.
CREAM OF RICE SOUP Mrs. W. I. Clock
One cup rice; one large onion; one quart milk; one tablespoonful butter. Boil rice in salted water until tender, press through sieve, and add milk slowly, stirring constantly until all is well mixed, lastly add butter and season to taste.
CREAM OF SPINACH
Wash and cook enough spinach to make a pint; chop it fine and put in a pan with two tablespoonfuls of butter, one teaspoonful salt and a few gratings of nutmeg; cook and stir it about ten minutes; add three pints of soup stock, let it boil up and put it through a strainer. Set it on the fire again and when at the boiling point remove and add one tablespoonful of butter and one teaspoonful of sugar. Thicken with flour mixed with milk or water.