The Institute cook book

2 quarts pea pods 1 cup shredded lettuce 1 quart water 1 pint cream stock Put the pea pods in the water over the fire, adding the lettuce if you have it, although this is not necessary. Boil down to one pint; strain and add to the cream sauce. Left-over cooked peas, pressed through a colander to remove the skins, may be added if desired. CREAM OF CELERY 1 stalk celery V2. tablespoon chopped onion 1 pint boiling water V2 bay leaf 14 teaspoon salt 3 cups cream stock Wash and scrape the celery; cut it into half-inch pieces and cook with the water, salt, onion and bay leaf until thoroughly tender. Mash in the water in which it has boiled; add the cream sauce and serve. CREAM OF ASPARAGUS Proceed as with cream of celery soup, substituting one halt bundle of fresh asparagus or an equal amount of canned for the C[illustration: Soups Planned for a Family of Four]r stalk of celery. Or, the tips of a bundle of asparagus may be cut off for table use and the remainder used for soup. In either case the asparagus still be better if mashed through a colander, thus removing the woody portions. CREAM OF CORN No. 1 3 ears corn 1 bay leaf Water to cover the com 1 pint cream stock Run a sharp knife down through the center of each row of kernels, and with the back of a knife press out the pulp, leaving the husk on the cob. Break the cobs and put them on to boil in sufficient cold water to cover them. Boil thirty minutes and strain the liquor. Return the Hquor to the fire, and when boiling add the corn pulp and bay leaf. Cook fifteen minutes ; add the cream sauce and serve. CREAM OF CORN No. 2 1 pint canned com 1 bay leaf 1/2 tablespoon chopped onion 1 pint cream stock Cook the corn, onion and bay leaf for fifteen minutes; add the cream sauce and serve. CREAM OF SPINACH 1 quart spinach 1½ tablespoon chopped onion 1 pint cream stock Wash the spinach thoroughly; throw it into a dry kettle and place over the fire, stirring until the spinach is wilted. Drain the spinach, saving the water; chopit very fine; return it to the water; add the onion and cook until thoroughly done, adding a little more water if necessary. Mash in the same water; strain and add the juice to the hot cream sauce. CREAM OF LETTUCE Follow the recipe for cream of spinach, substituting one head of lettuce for the quart of spinach. Pl[illustration: Soups Planned for a Family of Four] MOCK TURTLE SOUP 1 calf's head 1 lemon 3 quarts water 1 tablespoon Worcestershire sauce 6 potatoes 2 tablespoons butter 2 hard-boiled eggs Vi tablespoon sweet marjoram Salt and pepper Clean the calf's head thoroughly and boil it in the water until tender; then pick the meat from the bones and cut it into small pieces. Add the potatoes cut into small dice, the eggs, chopped, the lemon juice, Worcestershire sauce and butter: season with salt, pepper and sweet marjoram; use drop dumplings if desired. GUMBO SOUP 1 poxmd beef 1 small carrot 1 quart okras 1 large tomato 1 small onion Pinch of cloves 1 sprig parsley Salt and pepper 2 quarts cold water