Cream Of Asparagus

From a bunch of asparagus break off the tough ends, using the tops and tender parts for stewing; put the tough portions into two quarts of water and simmer gently until the water is well flavored with the asparagus; make a cream sauce of two tablespoonfuls of butter, two tablespoonfuls of flour, two cupfuls of rich milk and one level teaspoon-ful of salt; put the butter into a saucepan and melt; add the flour and cook together, being careful not to allow it to brown; add the milk cold, stirring constantly until it thickens; then add the water, flavored with the asparagus; season with salt and pepper, and serve.

Cream Of Celery

Make a celery broth by stewing some tough bits of celery in water until the water is nicely flavored; cook together one tablespoonful of butter and two tablespoonfuls of flour; then add two cupfuls of celery broth, cold; stir until it thickens; add another cupful of the broth and a cupful of rich milk; heat to the boiling point; season with salt and pepper, and serve.

Cream Of Salsify

Cook together one tablespoonful of butter and one of flour; add two cupfuls of salsify broth, made by stewing the salsify in water until the water is well flavored; stir constantly until it makes a smooth sauce; add two more cupfuls of the broth and simmer five minutes; then add one cupful of milk and half a cupful of cream; heat boiling hot; season to taste, and serve.

Cream Of Chicken

Two tablespoonfuls of butter,

One cupful of milk,

Three cupfuls of chicken broth,

Two tablespoonfuls of flour.

One cupful of cream.

Salt, pepper and celery salt.

Cook together the butter and flour; add chicken broth, cold, stirring constantly until it thickens; add milk and cream; season to taste; heat boiling hot, and serve.

Cream Of Tomato, Or Mock Bisque

One quart can of tomatoes. Four cloves,

One tablespoonful of sugar. One tablespoonful of butter, One and one-half cupfuls of rich milk.

One pint of stewed and strained tomatoes, One pint of water, Four pepper corns, A pinch of soda. One tablespoonful of flour.

Stew the tomatoes, water, cloves, pepper corns, sugar and soda together until the tomatoes are tender; then strain, removing the skin and seeds; cook the butter and flour together; then add the milk cold, stirring constantly until it form a smooth sauce; add one pint of the stewed and strained tomatoes; season with pepper, salt and cayenne; heat scalding hot, and serve immediately; if allowed to stand the soup will curdle; should it curdle beat with a Dover egg-beater until smooth.

Puree Of Pea

One tablespoonful of butter, One and one-half cupfuls of water, Two cupfuls of green peas,

Two cupfuls of white stockveal or chicken, Two tablespoonfuls of flour.

Cook the peas in the water until tender; drain and rub through a puree sieve; cook together the butter and flour; add the stock and stir until thickened; add the peas and the water in which they have been cooked; simmer five minutes; season with salt and pepper, and serve.

Note. - To make a puree of any vegetable, cook the vegetable until very tender; rub through a puree sieve, and use to thicken the soup. Always use a small quantity of cornstarch, arrow root or flour in puree to keep the vegetable from settling and to make the soup smooth.

Clam Chowder

Two dozen clams, One-fourth pound of salt pork, One tablespoonful of butter, One quart of milk, One-half teaspoonful of pepper,

Six potatoes,

One onion,

One teaspoonful of salt,

Six crackers.

Buy the clams in the shell; scrub the shell until clean; put clams into a pan with one cupful of water and cook until the top ones open; take the clams from the shell and cut off the neck with a pair of scissors; chop the necks fine, leaving the soft part whole; save the clam broth; Pare and cut the potatoes into thin slices and soak in cold water one hour; cut the pork in small pieces and fry in a pan; add the onion, chopped fine, and cook until lightly browned; put the sliced potatoes into a kettle; strain the pork fat into it and add enough boiling water to cover the potatoes; cook until the potatoes are tender, or about ten minutes; add the clam broth and the same amount of water; add salt and pepper and clams, and lastly add the hot milk and butter; put the crackers into the tureen and pour in the chowder; serve very hot.

Fish Chowder

Remove the bones from a fresh white fish; cut the fish into two-inch pieces; cover the bones with water and let simmer for fifteen minutes; proceed the same as for clam chowder, using the water in which the bones have been boiled instead of the clam juice.