_Cream of Carrot Soup_
1 c. cooked carrots
2 c. vegetable water
2 c. milk
4 tbsp. flour
2 tbsp. butter
Salt and pepper to taste
Press the vegetables through a sieve or chop finely; put the vegetable
water on to heat. Mix the flour smoothly with an equal measure of milk
and thin it with a little more of the milk. Stir into the steaming
liquid, stirring constantly until it thickens. Stir in the butter,
vegetable pulp, and remaining milk. Season to taste and serve hot.
Serves six.
_Cream of Potato Soup_
1 pt. milk or milk and water
2 tsp. chopped onions
3 potatoes
1 tbsp. butter
1 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
2 tsp. chopped parsley
Put the milk to heat in a double boiler. Boil the potatoes and onion
together until soft, then rub the liquid and pulp through a strainer
into the hot milk. Bind with the flour, add the seasonings, and serve
hot. Serves four.
_Pea Soup_
1 c. split peas
2-1/2 qt. water
2 tbsp. chopped onion
3 tbsp. butter
3 tbsp. flour
1-1/2 tsp. salt
1/8 tsp. pepper
1 pt. milk
Wash the peas and soak them overnight in cold water, drain and rinse
thoroughly, add 2-1/2 quarts of cold water and the onion, cook slowly
until soft, rub the liquid and pulp through a strainer, and bind with
the flour. Add the milk and the seasonings and serve hot. Serves six to
eight.
_Toast_
Cut stale bread into slices one quarter of an inch thick; put on the
toaster or fork, move gently over the heat until dry, then brown by
placing near the heat, turning constantly. Bread may be dried in the
oven before toasting. Hot milk may be poured over dry toast.
_Croutons_
Cut stale bread into one-half-inch cubes and brown in the oven.
_Crisp Crackers_
Put the crackers into the oven for a few minutes, or split and butter
thick crackers, and brown in a hot oven; serve with soup.