Allow the white and shell of one egg for two quarts of strained stock. Beat the Avhite, add crushed shell and the cold stock, pour into kettle, set over the fire, and stir constantly until the boiling point is reached ; boil three minutes without stirring, then simmer for ten minutes, strain through sieve, then through a cheese cloth ; reheat and serve. If these directions are followed, an absolutely clear soup will be the result. To keep Soup Stock When the stock is ready to strain, strain into several receptacles ; a coating of fat will form on the top, which serves to keep out the air. This fat must be removed be- fore clearing the stock. Stock with a coating of fat will keep a week in summer and several weeks in winter. If the weather is very warm, scald the stock, then cool quickly. 42 LOWNEY'S COOK BOOK Asparagus Soup 1 can of asparagus or 2 teaspoons salt 1 bunch of asparagus a few grains cayenne 4 cups cold water 1 cup cream 3 tablespoons butter 2 slices onion 3 tablespoons flour \ teaspoon white pepper 2 cups milk✪ Asparagus Soup Wash asparagus if fresh and break off tips; break re- mainder of stalks into small pieces. Cook tips and stalks in cold water separately. When tender, drain; reserve water. Keep tips for garnishing soup. Press stalks through a puree sieve. Scald milk with onion, remove onion, add asparagus water, and thicken with flour and butter cooked together. Bring mixture to boiling point ; add cream and seasonings. Pour over tips and serve. Note. — If canned asparagus is used, drain, add water and cook in milk in a double boiler t\yenty minutes. Then drain and proceed as with fresh asparagus. Artichoke Soup 2 cups scalded milk 1 egg 1 teaspoon salt 1 slice onion few grains cayenne✪ Artichoke Soup Cook artichokes and onion in water till tender. Drain, press through sieve, and return to water. Melt butter ; add flour and scalded milk. Cook until mixture thickens. Combine mixtures, add seasonings, and just before serving pour on to beaten Qgg. _ Bean Soup 1 can artichokes 3 cups cold water 2 tablespoons butter 2 tablespoons flour 1 cup Lima beans 4 cups cold water 2 tablespoons chopped onion 1 s|)rig parsley 1 stalk celery 2 tablespoons carrot 4 tablespoons butter 2 tablespoons flour 3 cups milk salt and cayenne 1 teaspoon Worcestershire sauce✪ Bean Soup \ teaspoon pepper SOUPS 43 Soak beans over night. Cook beans, onion, parsley, celery and carrot in cold water ; when tender rub through a sieve. Melt butter ; add flour, milk and seasonings ; cook five minutes. Combine mixtures and serve. One cup stewed tomatoes added to this soup makes a pleasant variation. Kidney Bean Soup Use recipe for bean soup, substituting kidney beans for Lima beans and adding one tablespoon vinegar✪ Kidney Bean Soup. Baked Bean Soup 2 cups baked beans 4 tablespoons butter 2 tablespoons onion 2 tablespoons flour 2 cups tomatoes salt, pepper, and celery salt 2 cups water 2 tablespoons chopped pickle✪ Baked Bean Soup Cook beans in water ten minutes ; press through a sieve. Cook onion in butter five minutes ; add flour and season- ings. When well blended, add tomato, cook five minutes, strain, add bean mixture, reheat, and serve with chopped pickles. • If beans are very sweet, it may be necessary to add one to two tablespoons of lemon juice or vinegar. Cabbage Soup 1 small cabbage 4 tablespoons butter 2 cups water 1 teaspoon salt 2 cups milk | teaspoon pepper ✪ Cabbage Soup

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Allow the white and shell of one egg for two quarts of strained stock. Beat the Avhite, add crushed shell and the cold stock, pour into kettle, set over the fire, and stir constantly until the boiling point is reached ; boil three minutes without stirring, then simmer for ten minutes, strain through sieve, then through a cheese cloth ; reheat and serve. If these directions are followed, an absolutely clear soup will be the result. To keep Soup Stock When the stock is ready to strain, strain into several receptacles ; a coating of fat will form on the top, which serves to keep out the air. This fat must be removed be- fore clearing the stock. Stock with a coating of fat will keep a week in summer and several weeks in winter. If the weather is very warm, scald the stock, then cool quickly. 42 LOWNEY'S COOK BOOK Asparagus Soup 1 can of asparagus or 2 teaspoons salt 1 bunch of asparagus a few grains cayenne 4 cups cold water 1 cup cream 3 tablespoons butter 2 slices onion 3 tablespoons flour \ teaspoon white pepper 2 cups milk Wash asparagus if fresh and break off tips; break re- mainder of stalks into small pieces. Cook tips and stalks in cold water separately. When tender, drain; reserve water. Keep tips for garnishing soup. Press stalks through a puree sieve. Scald milk with onion, remove onion, add asparagus water, and thicken with flour and butter cooked together. Bring mixture to boiling point ; add cream and seasonings. Pour over tips and serve. Note. — If canned asparagus is used, drain, add water and cook in milk in a double boiler t\yenty minutes. Then drain and proceed as with fresh asparagus. Artichoke Soup 2 cups scalded milk 1 egg 1 teaspoon salt 1 slice onion few grains cayenne Cook artichokes and onion in water till tender. Drain, press through sieve, and return to water. Melt butter ; add flour and scalded milk. Cook until mixture thickens. Combine mixtures, add seasonings, and just before serving pour on to beaten Qgg. _ Bean Soup 1 can artichokes 3 cups cold water 2 tablespoons butter 2 tablespoons flour 1 cup Lima beans 4 cups cold water 2 tablespoons chopped onion 1 s|)rig parsley 1 stalk celery 2 tablespoons carrot 4 tablespoons butter 2 tablespoons flour 3 cups milk salt and cayenne 1 teaspoon Worcestershire sauce \ teaspoon pepper SOUPS 43 Soak beans over night. Cook beans, onion, parsley, celery and carrot in cold water ; when tender rub through a sieve. Melt butter ; add flour, milk and seasonings ; cook five minutes. Combine mixtures and serve. One cup stewed tomatoes added to this soup makes a pleasant variation. Kidney Bean Soup Use recipe for bean soup, substituting kidney beans for Lima beans and adding one tablespoon vinegar. Baked Bean Soup 2 cups baked beans 4 tablespoons butter 2 tablespoons onion 2 tablespoons flour 2 cups tomatoes salt, pepper, and celery salt 2 cups water 2 tablespoons chopped pickle Cook beans in water ten minutes ; press through a sieve. Cook onion in butter five minutes ; add flour and season- ings. When well blended, add tomato, cook five minutes, strain, add bean mixture, reheat, and serve with chopped pickles. • If beans are very sweet, it may be necessary to add one to two tablespoons of lemon juice or vinegar. Cabbage Soup 1 small cabbage 4 tablespoons butter 2 cups water 1 teaspoon salt 2 cups milk | teaspoon pepper

Lowney's cook book