Cream Of Corn Soup

6 ears (or 1 can) corn

1 slice onion

2 tablespoonfuls butter

2 tablespoonfuls flour

1 quart milk

1 teaspoonful salt

1 saltspoonful pepper

Score each row of grains through the centre and with a dull knife press out the pulp. Put the milk in a double boiler; when hot, add the corn, onion and the butter and flour, rubbed together; stir until the milk begins to thicken; cover and cook fifteen minutes. Add the salt and pepper, remove the onion, and serve with croûtons.

Soup Crêcy

Save the water in which you have boiled cabbage, cauliflower, or brussels sprouts; put it aside to use for soup Crécy. To each quart allow two medium-sized carrots, one grated onion, two tablespoonfuls of butter, two tablespoonfuls of flour, a half pint of milk, a teaspoonful of salt and a saltspoonful of pepper. Scrape and grate the carrots; cook for thirty minutes in the cabbage water; then add the onion, the salt and pepper, and the butter and flour, rubbed together. When this is perfectly smooth and boiling hot, add the milk and serve with good-sized squares of dry toast.

Cream Of Tomato Soup

1 quart milk

1 pint strained tomatoes

1 bay leaf

1 blade mace

1 teaspoonful sugar

1/4 teaspoonful baking soda

2 tablespoonfuls butter

2 tablespoonfuls flour

1 teaspoonful salt

1 saltspoonful pepper

Put the tomatoes in a saucepan; add bay leaf, salt, pepper and mace; simmer gently ten minutes. Put the milk in a double boiler; add the butter and flour, rubbed together; stir constantly until smooth and creamy. Strain the tomatoes into the tureen; add the sugar and soda and pour in quickly the hot thickened milk. Serve immediately. This soup cannot be kept long and cannot be reheated.

Cardinal Soup

4 red beets

1 tablespoonful cornstarch

1 slice onion

1 bay leaf

2 tablespoonfuls butter

1 quart milk

1 pint water

1 teaspoonful salt

1 saltspoonful pepper

Scrape the beets and grate them into the water; cover and cook slowly twenty minutes. Put the milk in a double boiler; add the onion and bay leaf. Moisten the cornstarch in a little cold milk; add it to the milk in the double boiler; cook at least ten minutes. Then add the beet pulp, salt and pepper; remove the onion and the bay leaf; add the butter. As soon as the butter is melted, strain the soup into the tureen.

Mock Oyster Soup

1 bunch (12 roots) salsify

1 pint milk

1 quart water

1 slice onion

1 bay leaf

1 tablespoonful butter

1 tablespoonful flour

1 teaspoonful salt

1 saltspoonful pepper

Scrape the salsify; throw it at once into cold water to prevent discoloration; cut it into slices about half an inch thick; throw these into a kettle, with the water, onion and bay leaf; cook slowly half an hour. Put the milk in a double boiler; add the butter and flour, rubbed together; stir until the milk is thick and smooth. Then add it to the salsify and water in the saucepan; add the seasonings, and serve with oyster crackers.

Soup Soubise

1 large Spanish onion, 3 Bermuda, or 3 white or brown-skinned onions

1 quart milk

1 pint water

2 tablespoonfuls butter

2 tablespoonfuls flour

1 teaspoonful salt

1 saltspoonful pepper

Peel the onions; cut them into slices and put in a saucepan with the salt and water; cook half an hour, until tender, and press through a sieve; add the milk, then the butter and flour, rubbed together, taking up a little of the soup and mixing it until smooth; add the pepper. Press the whole through a sieve, reheat and serve.

Soup à la Mousquetaire

1 pint green peas, or 1 can peas

2 tablespoonfuls olive oil

1 handful sorrel

1 quart water

6 tablespoonfuls thick cream

Yolks of 2 eggs

1 teaspoonful salt

1 saltspoonful pepper

Put the peas, the water and the sorrel in a soup-kettle; cover and simmer gently one hour; press through a sieve; reheat, then add the salt, pepper and cream. Beat the eggs; add a little of the soup. Take the kettle from the fire and turn the eggs into the soup; stir, and serve with large squares of toasted bread.

Cream Of Peanut Soup

1/2 pint peanut butter

1 quart milk

1 teaspoonful onion juice

1 tablespoonful cornstarch

1 saltspoonful pepper

1 saltspoonful celery seed or a little chopped green celery

1 bay leaf

1/2 teaspoonful salt

Put the milk, celery seed, peanut butter, onion and pepper in a double boiler; stir and cook until hot. Moisten the cornstarch in a little cold milk and add it to the hot milk; stir until smooth and thick; strain through a fine sieve. Add the salt and serve at once with croûtons. This soup has, of course, meat value.

Cream Of Oatmeal Soup

1 pint cold oatmeal

1 tablespoonful butter

1 tablespoonful chopped onion

1 bay leaf

Yolk of 1 egg

1 quart milk

1 teaspoonful salt

1 saltspoonful pepper

Put the butter and the onion in a soup kettle. Push the kettle to one side of the fire and let the onion cook without browning, until soft; then add the oatmeal, milk, bay leaf, salt and pepper; stir carefully until the ingredients reach the boiling-point. Strain through a fine sieve, reheat, and pour while hot into the tureen over the beaten yolk of the egg. Corn-meal mush or any cold cooked breakfast cereal may be substituted for the oatmeal.