CREAM OF STRING BEANS
One cupful of cold, cooked string beans, chopped very fine. Follow directions given for cream of celery.
CREAM OF SALMON
Three quarters of a cupful of canned salmon freed from fat, skin, and bone, and flaked very fine with a silver fork. Follow directions given for cream of celery.
CREAM OF CARROTS
One half cupful of cooked carrots cut very fine. Follow directions given for cream of celery.
BISQUE OF CRABS
One cupful of finely shredded crab meat. Follow directions given for cream of celery.
BISQUE OF OYSTERS
One cupful of parboiled oysters finely minced. Follow directions given for cream of celery.
BISQUE OF BREAD
Half a cupful of dried and sifted bread crumbs. Cover with cold milk and let stand until the crumbs are soft. Follow directions given for cream of celery, and use any preferred seasoning.
