Celery Soup

2 cups celery.

1 quart cold water.

2 slices onion.

4 tablespoons butter 2 tablespoons flour.

2 cups scalded milk 1½ teaspoons salt 1 blade of mace cayenne celery salt.

Chop celery; cook in water until tender. Cook onion and mace in milk twenty minutes; strain. Melt butter; add flour and seasonings. Combine celery and milk mixtures, thicken with butter and flour cooked together, cook five minutes and serve.

Note. - Pieces of celery not suitable for the table may be utilized for this soup. The leaves and root of celery make a very good soup.

Chestnut Soup

2 cups chestnuts shelled and blanched.

3 cups cold water 2 cups scalded milk ⅛ teaspoon celery salt salt cayenne nutmeg.

2 tablespoons onion 4 tablespoons butter 2 tablespoons flour 1 cup cream.

Cook chestnuts in cold water until tender, press through a sieve, and add scalded milk. Cook onion in butter five minutes, add flour, seasonings and chestnut mixture. Cook five minutes, add cream, strain and serve.

Note. - To shell chestnuts, make a cross on either side of the nut with a sharp knife. Put one teaspoon melted butter in dripping pan; add chestnuts and cook in oven until shells come off easily.

Cucumber Soup

4 cucumbers.

4 stalks of celery.

4 cups milk.

2 slices onion.

1 tablespoon chopped pepper.

4 tablespoons butter 4 tablespoons flour salt and pepper cayenne and celery salt 1 cup cream or rich milk.

Chop cucumbers and celery; add onion and pepper; cook in milk in double boiler twenty minutes. Add flour and butter cooked together, and seasonings. Cook five minutes, strain, add cream, reheat and serve.

Corn Soup

1 can corn or 6 ears of corn.

2 cups cold water.

2 tablespoons chopped onion 2 cups scalded milk.

1½ teaspoons salt celery salt and cayenne 3 tablespoons butter 3 tablespoons flour 1 cup beaten cream.

1 cup popped corn.

Cook corn in cold water twenty minutes. Press through a sieve; add scalded milk. Cook onion in butter, add flour and seasonings, corn mixture, cook five minutes, strain, add beaten cream, and serve. Garnish with popped corn.

Onion Soup

6 medium-sized onions 3 cups cold water 2 cups scalded milk salt and cayenne.

3 tablespoons butter.

4 tablespoons flour.

1 egg yolk.

2 tablespoons Parmesan cheese.

1 tablespoon pimento.

Chop onions, cook in two tablespoons butter five minutes; add water, cook thirty minutes, press through a sieve. Melt remaining butter, add flour, scalded milk and seasonings, cook five minutes. Combine mixtures, add egg yolks slightly beaten, Parmesan cheese and pimento.

Pea Soup

1 can peas.

2 cups cold water 1½ teaspoons salt a bit of bay leaf.

3 tablespoons butter.

3 tablespoons flour.

3 cups scalded milk.

1 tablespoon chopped onion cayenne and celery salt.

Cook peas, bay leaf, onion, and cold water twenty minutes. Press through a sieve. Make a white sauce of butter, flour, and milk. Combine mixtures, add seasonings, and serve.

Note. - Cold cooked peas may be used instead of canned peas.