if mashed through a colander, thus removing the woody portions.


CREAM OF CAULIFLOWER SOUP

Take a solid head of cauliflower, scald it to take away the strong
taste; separate the flowers and proceed as with cream of celery soup.


CREAM OF CORN SOUP

Take a can of corn or six ears of corn. 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 liquor to the fire, and when boiling
add the corn pulp and bay leaf. Cook fifteen minutes; add the cream
sauce and serve.


CREAM OF HERRING SOUP (RUSSIAN STYLE)

Place two cups of milk, two cups of water, one small onion, salt and
pepper to taste in a saucepan, and boil for ten minutes, add two
herrings which have been previously soaked and cut in small pieces; cook
until herring is tender.


MILK, OR CREAM SOUP