Cream Soups

Ingredients

• 1/4 cup butter or meat fat
• 1/4 cup flour
• 1 quart milk
• 2 teaspoons salt
• Vegetable pulp and stock

Instructions

1. Melt the fat and stir it into the flour. When these are thoroughly mixed, add the cold milk and salt, and heat until the flour is cooked, stirring constantly until the milk boils. Add mashed vegetables to the thickened milk, together with enough of the water in which the vegetables were cooked, to reduce again to the consistency of the thickened milk. A desirable flavor can be obtained with as small a quantity as one-half cup of strongly flavored stock and pulp. As much as one quart of the more delicately flavored vegetables may be used. Servings, 6.