tablespoon of flour, and one teaspoon of chopped onion, letting the
onion cook in the butter a few minutes before adding the flour. When
this is cooked add to it a pint of milk, making a thin, white sauce. Add
this to the mashed potato and pass the whole through a strainer. Return
it to the fire for a few minutes to heat and blend it. Season it with
salt and pepper. Sprinkle on the soup chopped parsley and a few
croutons.

*For Fleischig Soup.*--This soup may be made with fat instead of butter,
and the water in which the potatoes have been boiled may be used instead
of the milk; any left-over meat gravy will give the soup a rich flavor.


GREEN PEA PURÉE

Cook one quart of green peas until very tender. Then mash through
colander. To this amount heat one quart of milk in double boiler. Add
butter, salt and pepper to taste, and last the mashed green peas.


LEEK SOUP

Put a small piece of butter in saucepan and then six or eight leeks cut
in small pieces. Keep turning for about five minutes so they will get
brown; add water for amount desired; season with salt and pepper and put
in piece of stale bread. Strain through the strainer. Put in croutons
and serve with grated cheese.


RED WINE SOUP