Cream Of Celery Soto (For The Diabetic), 226 Calories

(Three Servings).

6 stalks celery.

1 slice onion.

1 cup water.

1 cup hot milk.

Speck cayenne pepper, salt.

½ teaspoon butter.

½ teaspoon Gum Gluten Flour.

Boil, mash and strain the first three ingredients, add the hot milk or cream. Melt the butter, add the flour and pour on gradually the hot soup stock; season and cook thoroughly.

Cream Of Pea Soup, 215 Calories

(Individual Rule).

¼ can peas. ½ teaspoon sugar. 1/3 cup cold water. Salt and pepper.

½ cup milk.

½ tablespoon butter.

½ tablespoon flour.

(a) Drain peas from their liquor, rinse thoroughly, add sugar and cold water and simmer twenty minutes. Rub through a sieve; reheat.

(b) Scald milk. Melt butter, add flour and pour on gradually the scalding milk. Cook thoroughly, stirring carefully.

Note

Peas that are too old to serve as a vegetable may be used for soup. One-half slice onion may be cooked in the milk.

Cream Of Onion Soto, 297 Calories

(Individual Rule.) 1 onion. ¾ tablespoon butter.

1 cup milk. ¾ tablespoon flour.

Cut onion in small pieces and scald in milk. Melt butter, add flour and add gradually the milk mixture and cook well. Season with salt and pepper and strain.

Onion Soup (Fob, The Diabetic), 30 Calories

One Bermuda or three green onions boiled until tender in stock or water; mash and strain. Add one-half teaspoon Gum Gluten Flour, one-half teaspoonful butter and a little chopped parsley. One tablespoon of cream, if desired.

Cream Of Potato Soup, 220 Calories

(Individual Rule).

¾ cup milk.

¼ slice onion.

¼ cup mashed potatoes.

½ tablespoon butter.

½ tablespoon flour. ¼ teaspoon salt. Pepper.

(a) Scald milk with onion in it, remove onion and add milk slowly to potatoes. (b) Melt butter, add flour and pour on gradually the hot mixture. Cook thoroughly and season to taste. A little celery salt may be added if desired. A little finely-chopped parsley may be sprinkled over top of soup.

Cream Of Rice Soup, 302 Calories

(Individual Rule).

1 tablespoon rice. 1 cup milk. ¾ tablespoon butter. 1/8 small onion.

Stalk celery. 1/8 bay leaf. Salt. Pepper.

Scald the milk, add the well-washed rice and cook in double boiler thirty minutes, covered closely.

Melt butter in saute pan, add the sliced onion and cook till tender, but not brown. Add celery sliced, and turn into scalded milk; add the bay leaf, cover and let stand on back of stove fifteen minutes. Strain, season with salt and pepper, reheat and serve.

Note

If soup is too thick, add a little heated milk.

Tomato Soup (With Broth), 110 Calories

(Individual Rule).

½ cup strained tomatoes. ½ tablespoon butter. ½ slice onion. 1 tablespoon flour.

1 cup water or stock. ¼ teaspoon salt. Speck pepper.

(a) Cook and strain tomatoes, obtaining one-half cup juice.

(b) Melt butter, add the onion and brown slightly; add the flour; pour on gradually the boiling water or stock.

Blend (a) and (b); cook thoroughly, season with salt and pepper, strain and serve.

Note

Two tablespoons of cream may be added.

Beef or mutton broth strained may be used in place of water if desired.