Cookery for Little Girls

it is not necessary to clarify the stock. It takes common sense to make good soup, as well as time and patience, and one must learn to be guided by the taste if trying to use up left-overs instead of following a regular recipe. Cream soups, however, do not require any stock, and so are easily and quickly made. They are delicious, too, and something any bright girl could make while her mother got up the rest of the dinner. They take the name of the kind of vegetable used, but all are put together in about the same way. CREAM OF CELERY For cream of celery take two cupfuls of diced celery, using the leaves, ends and coarse pieces not good enough to send to the table uncooked. Cover with two cupfuls of cold water, season with salt and allow to cook until tender--about twenty minutes. While this is boiling the little maid mixes in another pan two tablespoonfuls of melted butter with two tablespoonfuls of flour. Placing it over the fire, she adds three cupfuls of milk and stirs for five minutes while it boils. After seasoning with salt and pepper and a dash of red pepper, pour in the strained water from the cooked celery and boil all gently on the back of the stove for five minutes before serving. PEA AND ASPARAGUS For cream of pea soup, simply substitute two cupfuls of cooked peas that have been pressed through a colander. For cream of asparagus boil up first two cupfuls of the tough ends of the asparagus that would not do for the table, or take two cupfuls of the water used in cooking the asparagus for dinner and put with the thickened milk. But in order to avoid giving the family the same vegetable twice at a meal, it is best to save the asparagus water or the celery ends until another time, putting in the ice-box to keep fresh. We all like variety, and in this way it can be had without extra expense. CREAM OF POTATO Cream of potato soup is made by