ether, add some of the soup to this,
then mix all together, turn into the tureen, add the flowerettes and
serve at once.

CREAM OF CELERY.

Take of the coarser parts of celery as much as will make two heads, wash
and cut in pieces, put in a saucepan with half an onion cut in slices
and cover with boiling water. Cook until tender and press through a
sieve with the water in which it was boiled. Make a roux of butter and
flour as in other cream soups, add the puree to it and as much boiling
milk as will make it the proper consistency. Season with salt and
pepper, and finish with a beaten egg yolk and two tablespoonfuls of
cream, adding this after the soup has been removed from the fire.

CREAM OF CHESTNUTS.

Shell and blanch a pint of large French chestnuts. Put them in a
saucepan and almost cover them with boiling water, cook until tender.
Before they are quite done add a little salt. When done remove from the
fire, rub through a puree sieve with the water they were boiled in. Melt
a generous heaping tablespoonful of butter with an even tablespoonful of
flour and add to it by degrees a pint of boiling milk, let it cook until
thick, then stir in the chestnut puree and salt and pepper to taste. Let
it come to a boil and serve.

CREAM OF CUCUMBERS.

Peel and cut into slices four cucumbers and one small white onion, put
in a saucepan with enough boiling water to cover them, cook until
tender, press through a fine sieve and pour into a saucepan, stand
where it will keep hot without cooking. Have a cream sauce ready, made
by melting two heaping tablespoonfuls of butter in a saucepan with two
tablespoonfuls of flour, let them cook together until the mixture no
longer adheres to the pan, then add gradually a quart of milk, an even
teaspoonful of white pepper, a heaping teaspoonful of salt, let it boil
for a few minutes until thick and pour into the cucumber puree, add two
tablespoonfuls of rich cream, let it come to the boiling point, and
serve at once. This is a very delicate soup, and cooking or standing on
the stove after it is done will spoil it. Groult's potato flour is nicer
for thickening cream soups than the common flour, but, if used, only
half the quantity called for in the recipes is needed.

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. Wh