age cheese and the pudding for the school lunch.

LESSON X: SOUPS

_Cream soups. Cream of carrot, potato, or onion soup, green pea soup.
Toast, croutons, or crisp crackers to serve with soup._

SUBJECT-MATTER

_Cream soups._--The strained pulp of cooked vegetables or legumes, with
an equal portion of thin white sauce, is the basis for cream soups. The
liquid for the soup may be all milk, part vegetable water and part milk,
or all vegetable water.

A binding of flour is used to prevent a separation of the thicker and
the thinner parts of the soup. This is combined as for white sauce and
is stirred into the hot liquid just before the soup is to be served. The
soup should be made in a double boiler and kept in this utensil until it
is served.

Four tablespoons of flour to each quart of soup is a good proportion to
use for thickening all vegetable soups that are not of a starchy nature;
half that amount will be sufficient for soup prepared from a very
starchy vegetable.

The value of the vegetable water should be impressed upon the pupils,
and it should be pointed out that these soups are an excellent way of
using the cooking water and any left-over vegetables. From these,
attractive cream soups may be prepared, and a combination of flavours
often gives good results.

_Accompaniments._--Crisp crackers, croutons, soup sticks, or bread
sticks are served with cream soups, and are valuable because they
necessitate thorough mastication, thus inducing the flow of saliva and
aiding in the digestion of the starchy ingredients of the soups.

PRELIMINARY PLAN

As a basis for the soup, the teacher should secure a vegetable that the
pupils use in their own homes, and crackers or bread to serve with the
soup.

If dried peas are used, they should be allowed to soak overnight and be
put on to cook early in the morning.

It will be well to have the cooking of the carrots begun before the
lesson period. If the carrots are cut up in small pieces, they will cook
more quickly.

RECIPES

_Cream of Carrot Soup_

1 c. cooked carrots
2 c. vegetable water
2 c. milk
4 tbsp. flour
2 tbsp. butter
Salt and pepper to taste

Press the vegetables through a sieve or chop finely; put the vegetable
water on to heat. Mix the flour smoothly with an equal measure of milk
and thin it with a little more of the milk. Stir into the steaming
liquid, stirring constantly until it thickens. Stir in the butter,
vegetabl