CREAM OF CHICKEN SOUP
3 cups of chicken stock,
Salt,
1 slice onion,
⅛ teaspoon pepper,
¼ cup celery tops,
2 tablespoons chicken fat or butter,
1 cup hot milk,
3 tablespoons flour.
Cook stock, onion, and celery for fifteen minutes, and strain; add hot milk and seasonings, and thicken with chicken fat and flour blended together. The amount of salt will depend upon the quantity in the stock. Celery salt may be used in place of celery tops.
OATMEAL SOUP
¾ cup cooked oatmeal,
2 cups hot milk,
½ onion sliced,
1 teaspoon salt,
2 cloves,
⅛ teaspoon celery salt,
½ bay leaf,
½ teaspoon pepper,
2 cups boiling water,
½ tablespoon butter.
Cook oatmeal, onion, cloves, and bay leaf in boiling water for twenty minutes, and press through a sieve; add milk, seasonings, and butter, and serve with croutons.
