Cream soups and purées are so nutritious that with bread and butter,
they furnish a satisfactory meal.


CREAM OF ALMOND SOUP

Blanch, and grind or pound one-half pound almonds, let simmer slowly in
one pint of milk for five minutes. Melt one tablespoon of butter, blend
with one of flour. Do not allow to bubble. Add one cup of milk and
thicken slightly. Then add the almond mixture and simmer again until
creamy. Remove from fire and add one cup of cream. Season with salt and
pepper to taste. Cream may be whipped or left plain.


CREAM OF CELERY SOUP

Break three stalks of celery in one-inch pieces and pound in a mortar.
Cook in double boiler with one slice of onion and three cups of milk for
twenty minutes. Remove onion, heat two tablespoons of butter, add two
tablespoons of flour, one-fourth teaspoon of pepper, one teaspoon of
salt; first two-thirds of a cup, and gradually the rest of the celery
broth, add one cup of cream; cook until smooth and serve at once.


CREAM OF ASPARAGUS SOUP

Proceed as with cream of celery soup, substituting one-half bundle of
fresh asparagus or an equal amount of canned for the 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 will be better