CREAM-OF-PEA SOUP
(Sufficient to Serve Four)
1 pt. milk
1 Tb. flour
2 Tb. butter
1/2 c. pea puree
1 tsp. salt
1/8 tsp. pepper
Make white sauce of the milk, flour, and butter. Put enough freshly
cooked or canned peas through a sieve to make 1/2 cupful of puree. Then
add the pea puree, the salt, and the pepper to the white sauce. Heat
thoroughly and serve.
57. CREAM-OF-TOMATO SOUP.--As a rule, cream-of-tomato soup is popular
with every one. Besides being pleasing to the taste, it is comparatively
high in food value, because its basis is cream sauce. However, the
tomatoes themselves add very little else besides flavor and
mineral salts.
CREAM-OF-TOMATO SOUP
(Sufficient to Serve Four)
1 c. canned tomatoes
1 pt. milk
3 Tb. flour
3 Tb. butter
1/8 tsp. soda
1 tsp. salt
1/8 tsp. pepper
Force the tomatoes through a sieve and heat them. Make white sauce of
the milk, flour, and butter. Add the soda to the tomatoes, and pour them
slowly into the white sauce, stirring rapidly. If the sauce begins to
curdle, beat the soup quickly with a rotary egg beater. Add the salt and
pepper and serve.
58. CREAM-OF-ONION SOUP.--Many persons who are not fond of onions can
often eat soup made of this vegetable. This is probably due to the fact
that the browning of the onions before they are used in the soup
improves the flavor very decidedly.
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