Your diet recipes » CREAM OF SUMMER SQUASH. Peel the squash, slice

CREAM OF SUMMER SQUASH.

Peel the squash, slice thin, put in a saucepan and
add boiling water to come nearly to the top of the
squash. When nearly tender add an onion, a bay
leaf and several sprigs of parsley. When tender mash
through a fine sieve, return to the fire, let it come to
a boil, stir in a heaping tablespoonful of butter, a
heaping teaspoonful of flour, season with salt and
pepper and a tiny pinch of mace. Have almost as
much boiling milk as puree, remove from the fire and
stir together, add two tablespoonfuls of cream, and
serve at once.

CREAM OF LETTUCE.

Take two heads of nice, fresh lettuce, wash and
drain and chop fine with half a small white onion,
put in a saucepan with two heaping tablespoonfuls
of butter, cook for about ten minutes, stirring all the
time, then add two heaping tablespoonfuls of rice
and a quart of milk. Let it boil for twenty minutes
until the rice is perfectly tender, remove from the fire
and press through a puree sieve, using a small potato
masher, then strain and press again through a fine
hair sieve; this will make it smooth. Season with
salt to taste and a dash of cayenne pepper, and a
small half teaspoonful of sugar. Put in a fresh sauce-
pan, rub together two heaping teaspoonfuls of butter
and an even teaspoonful of cornstarch and stir into
the soup. Let it come to the boiling point and
remove from the fire, adding at the last moment a
quarter of a cupful of whipped cream. Serve with or
without fried croutons.