The Swedish, French, American cook book

How to Make It. Peel mushrooms; cut in fours and stew with a half cup sherry and three cups water for fifteen minutes. Put butter in a pan; add flour, mushroom juice, and milk; beat until creamy; add three tablespoons sherry, and, last, the cream. Serve with the pieces of mushroom in it. Cream of Pea Soup (Pot age a la Creme de Pois ) Soak two cups of peas overnight; put them on in water with carrots, onions, a pinch of baking soda, and half pound of good smoked bacon — no salt. Let boil. When the peas are cooked, add pepper and salt; then mash through a sieve. To thicken, add to the quart of soup one tablespoon cornstarch that has been dissolved in one cup milk. Add two cups hot milk, one tablespoon finely chopped parsley, and, last, some cream. Pea Soup (Pot age aux Pois ) a l’Americaine One can peas, three cups milk, two tablespoons butter, pepper, salt, one tablespoon flour, four tablespoons cream. How to Make It. Mash the peas with their liquid through a fine sieve. Heat the milk. Put butter in a saucepan; add the flour; then the three cups of milk, pepper, salt, and the peas. Just before serving add the cream. Serve with bread croutons. Chicken Asparagus Soup (Pot age au Poulet et aux Asperges ) One bunch of asparagus. Cut the tips off and cook very green for the garnishing. Cut the remainder in pieces; put on the stove with two cups water. Cook for about twenty to twenty-five minutes in some water, salt, and a small pinch of baking soda. Put through a meat grinder, then through a fine sieve; add one quart of chicken stock. Put one tablespoon butter in a pan; add one tablespoon flour; add the puree of asparagus, beat until smooth; Put on the stove to boil; season with pepper and salt to taste; garnish with the asparagus tips, and add half cup cream just before serving. Cream of Asparagus Soup a la Joel Potage a la Creme d’ Asperge, a la Joel Cook the asparagus tips and stems separately. Mash the stems through a sieve with their own stock. Put one tablespoon butter in a pan; add one tablespoon flour, the mashed asparagus, one cup milk; last, add some cream. Garnish with asparagus tips. If served in cups for lunch or supper, put one tablespoon whipped cream on each. Serve with croutons of bread. Russian Beet Soup (Potage au Betterave, a la Russe) Made from a rich consomme, flavored with carrots, onions, and different vegetables, and colored pink with beets. Garnish with some pearl sago, well cooked, and some fancy shapes from the beets. Just before serving add one cup of cream to the quart of soup. Corn Cream Soup (Potage a la Creme de Ma'is ) a la Fritz Press the corn through a strainer and add to one can of corn two cups milk — put in a double boiler, when boiling, thicken with a small tablespoon cornstarch dissolved in half cup milk and when thickened, just before serving, mix one yolk of egg with half cup cream. Beat into the soup; add half tablespoon butter, pepper, and salt. Serve with croutons of bread. Cream Barley Soup a la Ericsson Hammond Potage a la Creme d'Orge, a la Ericsson Hammond