and add the milk and strain again.


Cream of Green Peas

1 pint of peas, or one can.
Milk, water, and seasoning, as before; mix by the general rule.

In winter-time you can make a nice soup by taking dried peas,
soaking them overnight, and using them as you would fresh.

All pea soup should have dropped in it just before serving
what are called croutons; that is, small, even cubes of bread
toasted to a nice brown in the oven, or put in a frying-pan
with a tiny bit of butter, and browned.


Cream of Lima Beans

1 pint of fresh or canned beans, or those which have been soaked.

Use milk, water, thickening, and seasoning as before. Add a slice
of onion, as these beans have little taste, and beat the yolk of
an egg and stir in quickly, after you have taken the soup from
the fire, just before you strain it for the second time.


Cream of Potato

This is one of the best and most delicate soups.