The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

boil up, thicken with a little flour and butter rubbed together, add the whole peas, heat to boiling and serve. CREAM AND MILK SOUPS Cream soups do not necessarily contain cream, though the addition of a little improves their flavor. The simplest ones consist of milk thickened to the consistency of very thin cream, salt, and a vegetable or some other ingredient. If the vegetable is mashed, or is one that does not break to pieces easily, the milk may be added to it, and the whole brought to the boiling point and thickened. In a few exceptional cases the ingredient may be cooked in the milk; nice tender green corn, for instance. A richer sauce is made by making a roux of 2 level tablespns. of butter, and 1-1½ level tablespn. flour, with a pint of milk, put together in the regular way for sauces; but you will be surprised to see how much better soups (with few exceptions) are without thickening, being free from the porridgy taste of those thickened a trifle too much. A little cream with the water in which the vegetable was cooked often gives a finer flavored soup than milk and is no more expensive. Sour cream makes a delightful as well as wholesome substitute for sweet cream in corn, cabbage, tomato, in fact, nearly all vegetable soups. _The following is a list of soups in which the general directions are understood when no exceptions are noted. Salt is understood in all._ =★ Cream of Asparagus=--Cook tougher parts and rub through colander. Throw cooked tips in last unless desired for some other dish. The very toughest parts only make a nice, delicate flavored soup. This is one which favors cream and water instead of milk. =Cream of Bean=--Lima, common white, or colored. Cook as for water bean soup, rub through colander or leave in broken pieces. Milk, or cream and water, no flour. 1 cup beans to 1½-2 qts. soup. =Cream of Bouillon=--¼-½ cup cream salted and whipped, to each quart bouillon just before serving, either stirred in, or laid on top of each