Cream Of Chicken Soup

2 Quarts Chicken Broth.

1 Cup Cream.

2 Tablespoons Cornstarch.

Season broth with mace, salt, celery seed and pepper. Dissolve the cornstarch in the cream. Stir slowly into the hot broth and stir till it thickens.

Split Pea Lentil Or Bean Puree

(Dried Legumes)

1 Pint Dried Legumes 1 Onion 1/2 Head Celery.

A Ham Bone if at hand 3 Tablespoons Cornstarch Salt and Pepper 1 1/2 Cups Milk.

Soak the legumes over night in cold water, wash, drain, and simmer in three pints of water, stirring often with a wooden spoon and adding more water as evaporation necessitates. If a ham bone be used, put on to cook at the same time as the legumes. When the vegetables are becoming tender, saute the onion and celery, cut fine, in a little dripping, and add to the soup; when all are tender pass through a sieve, reheat, and stir in the butter and cornstarch creamed together and add the milk to the soup.

Soup A La Reine

1 Left-over Roast Chicken.

2 Quarts Water.

1 Teaspoon Cornstarch 3/4 Cup Boiled Rice 1/2 Cup Cream.

Salt and Pepper to Taste.

Cut all the meat from the carcass of the chicken and chop very fine. Put the bones in the water, and simmer for two hours. Remove the bones and thicken with the cornstarch made smooth with a little cold water. Add the chicken and rice, and when very soft rub through a coarse strainer. Bring to the boiling point again, add the cream, and season to taste.

Cream Soy Bean Soup

1 Cup Green or Yellow Soy Beans.

2 Tablespoons Butter.

3 Tablespoons Barley Flour 1 Quart Milk.

1 Teaspoon Salt 1/8 Teaspoon Pepper 1 Tablespoon Onion.

Soak beans at least twelve hours. Cook in water four hours or until tender, then rub them through a sieve. Brown the chopped onion in the butter, add flour, milk and bean pulp. Boil one minute, stirring constantly. Season and serve.

Clam Chowder

9 Clams.

1 Tablespoon Salt Pork, cut into cubes 1/2 Cup Carrots, cubed 1/2 Cup Onions, sliced 1/2 Cup, Celery, chopped 1/2 Cup Tomatoes.

1 Cup Potatoes, Cubed Pepper.

1 Quart Water.

Brown salt pork and onions together. Clean and pick clams, reserving the liquor, and chopping the hard part fine. Cook potatoes, carrots, and celery in boiling salted water (1 quart) until almost done. Add clam liquor, salt pork, onions, chopped hard part of clams and tomatoes. For last three minutes of cooking add soft part of clams; season with salt and pepper. Add oleomargarine just before serving.

Cream Of Tomato Soup

1 Quart Fresh or Canned Tomatoes.

Pinch of Soda 3 Tablespoons Butter.

1 Quart Milk.

3 Tablespoons Cornstarch Salt and Pepper to Taste.

Make a sauce of the butter, cornstarch and milk, and season well. Heat the tomatoes and strain, adding a bit of soda. When both sauce and tomatoes are very hot, pour the tomatoes into the white sauce and serve quickly. Serve with croutons.

Oyster Soup

1 Dozen Oysters 1 Rounded Teaspoon Butter 1 Cup Milk.

1/2 Teaspoon Cornstarch Salt to Taste.

Drain the oysters and chop very fine. Put back in the liquor and let them boil up three times, skimming each time. When done, strain, and to the liquor add the milk, in which the cornstarch has been cooked. Just before serving add the butter. Clam soup may be made in the same way.