CREAM OF SPINACH
Boil spinach until tender, then drain it. Chop it and rub it through a purée sieve. To two cupfuls of vegetable pulp add a quart of soup stock, or a quart of milk, or half stock and half milk. Rub together a tablespoonful of butter and two tablespoonfuls of flour. Put this into the soup on the fire and stir all together until the soup is a little thickened. Season it with pepper and salt and add a half or a whole cupful of cream. Beat it well with an egg-whip and serve at once. If the soup is too thick dilute it with a little stock or milk. It should have the consistency of cream.
CREAM OF CELERY
This is prepared in the same manner as the Cream of Spinach, using celery pulp instead of spinach. The roots of the celery as well as the stalks should be boiled to make the pulp.
