SPINACH SOUP

Wash, pick over and cook two quarts of spinach for twenty minutes;
drain, chop and rub through a sieve and return to the water in which it
was cooked, add one-half cup of chopped onions, cook until thoroughly
done, thicken with a white sauce made by melting two tablespoons of
butter to which is added two tablespoons of flour; stir until smooth,
add two cups of milk; season with one-half teaspoon of salt and pepper
and add the spinach mixture.


CREAM OF LETTUCE SOUP

Proceed as with spinach, substituting lettuce for spinach.


CREAM OF TOMATO SOUP

Cook one quart tomatoes (fresh or canned) with one pint water until
done, and strain through a sieve. Meanwhile melt two tablespoons of
butter, add two tablespoons of flour, add gradually one and one-half
cups of milk (or half cream and half milk), one teaspoon of salt, one
teaspoon of sugar, one-quarter teaspoon of pepper; add a little chopped
parsley and celery, and let this boil for fifteen minutes. Just before
ready to serve add one-fourth teaspoon of baking soda to the hot
strained tomatoes, pour gradually into the cream sauce stirring
constantly and serve at once.