156 THE STORY OF MILK 



Spinach Soup 



4 cups broth 34 cup butter 



2 qts. spinach H " Aour 



3 cups boiUng water Salt and pepper 

 2 " milk 



Wash the spinach and cook thirty minutes in boiling water to 

 which 1/8 teaspoon soda has been added. Drain and chop fine. 

 Add stock and butter and flour cooked together, milk and seasoning. 



Cauliflower, mushrooms, lettuce, string beans, onions 

 and other vegetables may be used for soups in the 

 same way. In all of these recipes milk may he substituted 

 for the stock. The soups will be more nourishing, many 

 like them better, and they are more easily prepared. 



If canned vegetables are used they may be added to 

 the thickened milk, which should be made in the pro- 

 portions of one quart of milk to two tablespoons butter 

 or substitute and two tablespoons flour. One can of 

 beans, peas, asparagus, or corn, may be added to three 

 pints of thickened milk. 



If fresh vegetables are used, they should be boiled 

 in as little water as possible and this water added with 

 the vegetables to the hot, thickened milk. The addi- 

 tion of one-half to one cup of cream to these soups im- 

 proves their taste but is not necessary. If the cream 

 is whipped and added just before serving, the appear- 

 ance is also much improved. The vegetables may be 

 pressed through a sieve or not, as preferred. If the 

 soup is to be served in cups it is better to do this or 

 chop the vegetables very flne, but if the soup is to be 

 served in soup plates it looks attractive and is more 

 substantial if the vegetables are cut in inch pieces and 

 left in the soup. 



All cooks are familiar with cornlet soup, tomato 



