Cream "Of Anything" Soup Stock

This is the foundation or sauce for many fish and vegetable cream soups.

1 qt milk
1 tsp salt
1 tsp white pepper
2 Tbs flour
1 Tbs butter
1 cup boiling water

Scald milk and add seasoning; thicken with flour and butter rubbed to a cream with boiling water and boil two minutes.

For a potato soup, use 6 large or 10 medium-sized potatoes boiled and mashed fine. Stir into milk, proceed as above, and strain. Add tablespoon chopped parsley just before serving.

For a pea soup, boil and mash 2 cups green peas and add to sauce.

For a cream of celery, boil 2 cups cut celery until tender; rub through sieve, add to milk and proceed as above.

For a corn soup, use same foundation adding a can of corn, or corn cut from 6 ears boiled fresh corn and boil 15 minutes.

For a cream of fish soup, add to milk about one pound of boiled fish, rubbed through sieve and proceed as above.

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