Thin White Sauce

1 pt. milk, or milk and cream or stock 1 tsp. salt 2 Tb. butter 2 Tb. flour

Heat the liquid, salt, and butter in a double boiler.
Stir the flour and some of the cold liquid that has been reserved to a perfectly smooth, thin paste and add to the hot liquid.
Stir constantly after adding the flour, so that no lumps will form. When the sauce becomes thick, it is ready for the addition of any flavoring material that will make a palatable soup. If thick material, such as any vegetable in the form of a puree, rice, or potato, is used without additional liquid, only half as much flour will be required to thicken the sauce.

Cream-Of-Potato Soup (Serves Four)

2 slices of onion 1 sprig parsley 2 medium-sized potatoes 1 c. milk 1 c. potato water 1 Tb. flour 2 Tb. butter 1 tsp. salt 1/8 tsp. pepper

Cook the onion and parsley with the potatoes, and, when cooked soft, drain and mash. Make a sauce of the milk, potato water, flour, and butter. Season with the salt and pepper, add the mashed potato, and serve.

Cream-Of-Corn Soup (Serves Four)

1 pt. milk 1 Tb. butter 1 Tb. flour 1 c. canned corn 1 tsp. salt 1/8 tsp. pepper

Make a white sauce of the milk, butter, and flour. Force the corn through a colander or a sieve, and add the puree to the white sauce. Season with the salt and pepper, and serve.

Cream-Of-Asparagus Soup (Serves Four)

1 pt. milk 2 Tb. flour 2 Tb. butter 1 c. asparagus puree 1 tsp. salt 1/8 tsp. pepper

Make white sauce of the milk, flour, and butter.
Add to it the cup of puree made by forcing freshly cooked or canned asparagus through a sieve. Season with the salt and pepper, and serve.

Cream-Of-Spinach Soup (Serves Four)

1 pt. milk 2 Tb. flour 2 Tb. butter 1/2 c. spinach puree 1 tsp. salt 1/8 tsp. pepper

Make white sauce of the milk, flour, and butter.
Add the spinach puree, made by forcing freshly cooked or canned spinach through a sieve. Season with the salt and pepper, heat thoroughly, and serve.

Cream-Of-Pea Soup (Serves 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.

Cream-Of-Tomato Soup (Serves 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.

Cream-Of-Onion Soup (Serves Four)

4 medium-sized onions 4 Tb. butter 2 Tb. flour 2-1/2 c. milk 1 tsp. salt 1/8 tsp. pepper

Slice the onions and brown them in a frying pan with 2 tablespoonfuls of the butter. Make white sauce of the flour, the remaining butter, and the milk.
Add to this the browned onions, salt, and pepper. Heat thoroughly and serve.