SOUPS

General Rules

Cook vegetables until soft. Press through a sieve.
Make a thin white sauce and add the vegetable pulp.
Use 4 to 4% c. pulp to 1 c. liquid.

Pe OR:

4. In Cream of Tomato Soup use Vp tsp. Boga to 1 qt. of
tomato to neutralise the acid. |

CREAM OF PEA SOUP

1 can peas. 1g tsp. pepper.
3c. water. | 1 tsp. sugar.

2c. milk. : 2 tbsp. flour.

1 tsp. salt. 2 tbsp. fat.

Follow general rule.

CREAM OF CORN SOUP

1 can corn. 1, tsp. pepper.
2c. water. 2 tbsp. flour.
2c. milk. | 2 tbsp. fat.

1 tsp. salt.

Follow general rule.

- CREAM OF POTATO SOUP

11% ¢ riced potato. ° 1, tsp. celery salt.
1 qt. milk. | - 1 tsp. salt.
1 slice onion. 1 tsp. chopped parsley.
2 tbsp. flour. 1, tsp. pepper.
2 tbsp. fat. . :

Follow general rule.

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