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Classic
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page 34
boil, some of which pour in the beaten eggs and return to the kettle; work flour
with the butter, with pepper and salt to taste; stir into the soup and then
serve.
CREAM OF CELERY SOUP
E. D. P.
1 quart of chicken soup,
1 dessertspoonful of butter,
1 dessertspoonful of cornstarch,
3 heads of celery,
1 quart of milk or cream.
Take the white part of the celery and chop it as fine as possible. Put it to
boil with the milk, and let it cook until it can be rubbed through a sieve. If
too thick, after it has been rubbed through, add a little more milk. Return it
to the pot, and add the chicken soup. When it has boiled about 10 minutes, rub
the butter and cornstarch together, and stir in until it thickens; then season
to the taste with salt and white pepper.
GUMBO SOUP
1 chicken,
2 pints okra,
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