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
1/3 cup rice
1 tablespoon butter
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
4 tablespoons sago
1 tablespoon butter
1 egg yolk
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 will lump. Add butter and egg yolk beaten with sugar.
Oatmeal Soup
1 cup oat flakes
1 pint boiling water
2 tablespoons sugar
1 pint milk
1 tablespoon butter
Add oat flakes to water and boil one-half hour. Add milk and
boil one-half hour, add sugar and butter.
