Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

the mixture a quart of scalding milk, to which a pinch of soda has been added. Tomato cream soup (No. 2) Cook a quart of tomatoes soft and rub them through a colander, or drain the liquid from a can of tomatoes. Heat it over the fire, cooking with it a pinch of soda and a teaspoonful of onion juice. Cook together in another saucepan a tablespoonful, each, of butter and flour until they bubble, and then pour upon them a pint of hot milk. Stir until it thickens, salt and pepper the tomato to taste, and mix with it the thickened milk. Add half a teaspoonful of Worcestershire sauce and serve at once. Cream of celery soup Cut a bunch of celery into small bits and put it over the fire in enough water to cover it. Stew until very tender; rub through a colander, and stir into it a pint of hot veal or other white stock. Cook together two tablespoonfuls of butter and the same of flour, and pour slowly upon them a pint of hot milk in which a pinch of soda has been dissolved. When thick and smooth, add gradually, stirring constantly, the celery and stock. Season with pepper and celery salt, and serve. Onion cream soup Into a quart of mutton stock slice six large onions and simmer for an hour. Rub through a colander, return to the fire, and thicken with two tablespoonfuls of flour, rubbed to a paste with two of butter. Bring a half pint of milk to the boiling point and stir it into the soup. Season with salt, white pepper and a tablespoonful of minced parsley. Potato cream soup (No. 1) Mash ten large boiled potatoes, beat them to a soft mass with a half pint of cream, and season to taste with salt, pepper and a teaspoonful of onion juice. Heat a pint of milk to scalding, stir it into a quart of heated veal stock and thicken with a white roux. Now beat in the mashed potato, boil up once, stirring constantly, add a handful of chopped