CREAM SOUP STOCK

This is the foundation or sauce for many fish and vegetable cream soups.

1 quart milk
1 teaspoon salt
1 teaspoon white pepper
2 tablespoons flour
1 tablespoon butter
1 cup boiling water

Scald milk and add seasoning; thicken with flour and butter rubbed to a cream with boiling water and boil two minutes.

For potato soup use 6 large or 10 medium-sized potatoes boiled and mashed fine. Stir into milk, proceed as above, and strain. Add tablespoon chopped parsley just before serving.

For pea soup boil and mash 2 cups green peas and add to sauce.

For cream of celery boil 2 cups cut celery until tender; rub through sieve, add to milk and proceed as above.

For corn soup use same foundation, adding a can of corn, or corn cut from 6 ears boiled fresh corn and boil 15 minutes.

For cream of fish soup add to milk about one pound of boiled fish, rubbed through sieve and proceed as above.