MILK COOKERY 157 



bisque, and oyster and clam stews, the foundation of 

 which is also milk. Plenty of good recipes for them 

 can be found in any standard cook book. 



Cereal Cream Soups. — There is another class of soups 

 used much in Europe but, unfortunately, little known 

 here. They are very nourishing, easy of preparation, 

 and delicious. 



A few recipes will suffice to introduce the housewife 

 to this class of soups and she can then easily add to the 

 varieties herself. Her family will enjoy the new dishes 

 for their good taste and their novelty. Croutons, 

 crackers, zwieback, or toast may be served with any 

 of them. They should always be prepared in a double 

 boiler. 



Rice Soup 



1 qt. milk 1 tablespoon butter 



1/3 cup rice 1 " sugar 



Heat the milk in a double boiler, add the rice and cook two hours. 

 Add sugar and butter. Sprinkle cinnamon on each plate of soup 

 when serving. 



Sago Soup 



1 qt. milk 1 tablespoon butter 



4 tablespoons sago 1 egg j^olk 



2 tablespoons sugar 



Heat the milk in a double boiler, add sago and cook one-half hour. 

 Care must be taken to stir the mixture often when the sago is first 

 added or it ^siW liunp. Add butter and egg yolk beaten with sugar. 



Oatmeal Soup 



1 cup oat flakes 1 pint milk 



1 pint boihng water 1 tablespoon butter 



2 tablespoons sugar 



Add oat flakes to water and boil one-half hour. Add milk and 

 boil one-half hour, add sugar and butter. 



