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

a colander and add a teaspoonful of granulated sugar. Thicken a pint of rich milk with a teaspoonful of flour rubbed into one of butter, and stir the pea purée into this. Cook for a minute, season to taste, and turn into a heated tureen. Have ready a handful of dice of fried bread to throw upon the surface of the soup just before it is sent to the table. Tapioca cream soup Soak two tablespoonfuls of tapioca in a gill of cold water for six or eight hours. Heat a pint of well-seasoned mutton stock to boiling and stir the tapioca into this. Boil until the tapioca is clear, then slowly add a pint of scalding milk, in which a pinch of soda has been dissolved. Season to taste, and pour the soup very gradually upon the beaten yolks of three eggs. Turn into a heated tureen and serve. Cream cheese soup Boil an onion for fifteen minutes in a pint of veal stock, then strain it out and return the stock to the fire. Heat a pint of milk to scalding, thicken with two tablespoonfuls of flour rubbed into one of butter, season with white pepper and celery salt, and add to the veal stock. Stir in slowly the beaten yolks of two eggs, then four tablespoonfuls of grated Parmesan cheese and serve. Cream of lettuce soup Make as you would cream of spinach soup, but boil ten minutes only. It is very good and more delicate than spinach. Cream of sago soup Soak half a cupful of sago for three hours in enough tepid water to cover it. Pour a cupful of boiling water upon it, and simmer in an inner boiler until very soft. Now add three cupfuls of hot milk, into which two tablespoonfuls of butter rolled in flour have been stirred. Beat up well, put in celery salt, pepper and a little onion juice; stir up and beat from the bottom for two minutes; pour gradually upon two beaten eggs; set in boiling water for two minutes, and pour out. VEGETABLE SOUPS WITH MEAT