This
recipe makes a sauce of medium consistency. To make a thick white sauce,
use 3 or 4 tablespoonfuls of flour to one cup of milk.

_Cocoa_

6 tbsp. (18 tsp.) cocoa
6 tbsp. (18 tsp.) sugar
6 c. milk
6 c. boiling water
1/2 tsp. salt

Scald the milk in a double boiler. Mix the cocoa, sugar, and salt, then
stir in the boiling water and boil for 3 minutes. Add this mixture to
the scalded milk. If a scum forms, beat with a Dover egg-beater for one
minute. The preparation should begin at half-past eleven, to have the
cocoa ready at twelve o'clock. (Will serve eighteen.)

_Potato Soup_

1 qt. peeled potatoes cut
in thin slices
3 qt. milk
2 tsp. salt
4 tsp. butter
4 tbsp. flour
1/8 tsp. black pepper
1 small onion
1/2 tsp. celery seed or a stock of celery

Before the opening of school, the potatoes should be pared and put into
cold water; and the butter, flour, salt, and pepper should be thoroughly
mixed. At eleven o'clock, the potatoes, onion, and celery should be put
on to boil gently and the milk put into a double boiler to heat. When
the vegetables are tender, they should be strained with the cooking
liquid into the hot milk and the mixture bound with the flour. The soup
should be closely covered until required. (Will serve ten.)

_Cream of Pea Soup_

1 can peas or 1 qt. fresh peas
1 pt. milk
2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper

Heat the peas in their own water, or cook them in boiling salted water
until tender. Put the milk to heat in a double boiler. When the peas are
tender, rub them, with the cooking liquid, through a strainer into the
scalded milk. Add the butter and flour rubbed to a smooth paste and stir
until thickened. Season and cover until required. (Will serve six pupils
generously.)

_Cream of Tomato Soup_

1 pt. or 1 can tomatoes
2 tbsp. butter
3 tbsp. flour
1 tsp. sugar
1 qt. milk
Sprig of parsley
1/4 tsp. white pepper
1/2 tsp. soda
1 tsp. salt

Cook the tomatoes slowly with the seasonings for ten minutes and rub
through a strainer. Scald the milk, thicken with the flour and butter
rubbed to a paste, re-heat the tomatoes, and add the soda, mix with the
milk, and serve at once. (Will serve six pupils generously.)

_Cream of Corn Soup_

2 pt. cans corn
1 pt. cold water
2 slices onion
2 qt. of thin white sauce Seasonings

The process is that used in making Cream of Pea Soup.