Your diet recipes » CREAM OF CELERY. Take of the coarser parts

CREAM OF CELERY.

Take of the coarser parts of celery as much as
will make two heads, w r ash and cut in pieces, put in
a saucepan with half an onion cut in slices and cover
with boiling water. Cook until tender and press
through a sieve with the water in which it was
boiled. Make a roux of butter and flour as in other
cream soups, add the pure”e to it and as much boiling
milk as will make it the proper consistency. Season
with salt and pepper, and finish with a beaten egg
yolk and two tablespoonfuls of cream, adding this
after the soup has been removed from the fire.

CREAM OF CHESTNUTS.

Shell and blanch a pint of large French chestnuts.
Put them in a saucepan and almost cover them with
boiling water, cook until tender. Before they are
quite done add a little salt. When done remove from
the fire, rub through a puree sieve with the water
they were boiled in. Melt a generous heaping table-
spoonful of butter with an even tablespoonful of
flour and add to it by degrees a pint of boiling milk,
let it cook until thick, then stir in the chestnut puree
and salt and pepper to taste. Let it come to a boil
and serve.

CREAM OF CUCUMBERS.

Peel and cut into slices four cucumbers and one
small white onion, put in a saucepan with enough
boiling water to cover them, cook until tender, press
through a fine sieve and pour into a saucepan, stand
where it will keep hot without cooking. Have a
cream sauce ready, made by melting two heaping
tablespoonfuls of butter in a saucepan with two
tablespoonfuls of flour, let them cook together until
the mixture no longer adheres to the pan, then add
gradually a quart of milk, an even teaspoonful of
white pepper, a heaping teaspoonful of salt, let it boil
for a few minutes until thick and pour into the
cucumber puree, add two tablespoonfuls of rich
cream, let it come to the boiling point, and serve at
once. This is a very delicate soup, and cooking or
standing on the stove after it is done will spoil it.
Groult’s potato flour is nicer for thickening cream
soups than the common flour, but, if used, only half
the quantity called for in the recipes is needed.