Quick Soups
21
CREAM OF PEAS
Use one cupful of cooked peas, either fresh or canned, and follow directions given for cream of celery.
CREAM OF ASPARAGUS
Use one cupful of cooked asparagus, rub through a sieve, and follow directions given for cream of celery.
CREAM OF CUCUMBER
Use one cupful of stewed cucumber, pressed through a sieve, and follow the directions given for cream of celery.
CREAM OF SPINACH
Use one cupful of cooked spinach, rub through a sieve, and follow directions given for cream of celery.
CREAM OF PEANUTS
Three quarters of a cupful of salted peanuts, chopped very fine. Fill the cup with cold milk and set aside, then follow directions given for cream of celery.
