WATKINS COOK BOOK CREAM OF PEA SOUP 1 can peas 1 teaspoon sugar 1 pint water 1 pint milk 2 tablespoons butter 2 tablespoons flour 4 teaspoon Watkins Onion Seasoning lg teaspoon Watkins Black Pepper. Drain peas from liquor, add sugar and water and simmer 20 minutes. Rub through a sieve, add milk, reheat and thicken with flour and butter creamed together. Season. TOMATO BISQUE 1 pint canned tomatoes 2 teaspoons sugar Yf teaspoon soda 1 quart milk 4 teaspoon Watkins Onion Seasoning 1 teaspoon salt lg teaspoon Watkins Black Pepper 4 tablespoons flour 2 tablespoons butter Scald milk, cook tomatoes with sugar 15 minutes. Thicken milk with the flour and butter rubbed together, letting it boil. up once; add soda to tomatoes, rub through a sieve, combine mixtures, add seasoning and serve without reheating. CREAM OF CELERY SOUP Trim a head of celery and boil in one pint of water for 35 minutes; boil a small onion, finely cut, in one pint of milk. Mix one tablespoon of flour with two tablespoons of milk, add to the onion and milk and cook in a double boiler for ten minutes. Mash celery in the «5» water in which it has been cooked, mix it into the boiling milk; add one tablespoon of but- ter, one cup of rich cream and season with salt and pepper to taste. Strain and serve im- mediately. SPLIT PEA SOUP 1 cup dried split peas 2% quarts cold water 1 pint milk 3 tablespoons butter 2 tablespoons flour 1% teaspoons salt 14 teaspoon Watkins Onion Seasoning lg teaspoon Watkins Black Pepper 2-inch cube fat salt pork Pick over peas and soak over night, drain, add cold water, pork and seasoning. Simmer 3 or 4 hours, or until soft; rub through a sieve. Add butter and flour rubbed together, more salt and pepper if needed. Dilute with milk, adding more if necessary. POTATO SOUP 3 potatoes 1 quart milk 3 tablespoons butter 2 tablespoons flour 11% teaspoons salt 14 teaspoon Watkins Celery Salt 14 teaspoon Watkins Onion Seasoning ly teaspoon Watkins Black Pepper 1 teaspoon chopped parsley Cook potatoes in boiling salted water; when soft, rub through a strainer. Scald milk and add to potatoes. Melt butter, add dry ingredients, stir until well mixed; then stir into boiling soup; cook 1 minute, strain, and sprinkle with parsley.