Water, 2 cups
Flour, 4 tablespoons
Soup greens
Onion, 2 slices
Sprigs of parsley
Milk, 1-1/2 cups
Carrot, 1
Fat, 1-1/2 tablespoons
Salt and pepper
Stalk of celery

Wash and pare potatoes. Cook in boiling salted water until they are soft.
Rub through colander. Use water in which potatoes were cooked to make up
the two cups of water for the soup. Cook carrot cut in cubes in boiling
water until soft; drain. Scald milk with onion, celery, and parsley. Add
milk and water to potatoes. Melt fat in sauce pan, add flour, and cook for
three minutes. Slowly add soup, stirring constantly. Boil for one minute,
season with salt and pepper. Add cubes of carrots and serve.



Salmon en Casserole (1)

Cook one cup of rice. When cold line baking dish. Take one can of salmon
and flake. Beat two eggs, one-third cup of milk, one tablespoon of butter,
pinch of salt, dash of paprika. Stir into the salmon lightly, cover
lightly with rice. Steam one hour, serve with white sauce. (This may also
be made with barley instead of rice.)