MALTED MILK CHOCOLATE OR COCOA _230-300 calories_ 1 tbs. malted milk 1 tbs. cocoa or grated chocolate 6 oz. milk 2 oz. water 1-2 tsp. sugar 4-5 drops vanilla extract Mix cocoa or chocolate with water and boil 2-3 minutes. Pour milk into a double boiler and heat, mix malted milk with a little water and stir into the hot milk, add the cocoa paste, sugar, and vanilla, mix thoroughly, beat the mixture briskly to mix ingredients thoroughly, and serve with or without cream. ~Milk or Cream Soups~ MILK OR CREAM SAUCE FOR SOUPS _599-1229 calories_ 2 tbs. flour 2 tbs. butter 1 pt. milk or thin cream 1/2 tsp. salt Cream butter and flour to a smooth paste, heat milk in double boiler on an asbestos mat over the flame; when it is scalding hot, stir in the butter and flour paste, stir until smooth and the mixture begins to thicken, cover and allow to cook without boiling for 15 minutes; strain. The sauce may be used at once or put into a glass jar in the ice-box until needed. CREAM OF ASPARAGUS (1) _213 calories_ 2/3 cup cream sauce 1/3 cup asparagus puree Heat sauce and puree in separate saucepans, and when about ready to serve, stir them together, strain carefully, season with salt, and serve with or without croutons of toast or whipped cream. If the sauce is made from the cream instead of milk, the fuel value will be much higher (302.7 calories). CREAM OF ASPARAGUS (2) _216 calories_ 8 medium stalks of asparagus 1 qt. water 1 tsp. salt 1 tbs. flour 1/2 cup cream sauce Cut off the tips of the asparagus in 1-inch pieces, and place with the rest in a saucepan, and cover with water; add salt and cook until the tips are tender; lift out and put aside to be used instead of the toast croutons. After the water in which the asparagus is cooked is of sufficiently strong flavor, strain and add the extra spoonful of flour, mixed in a tablespoonful of water; cook 15 minutes, measure 1/2 cupful, and proceed as directed above. CREAM OF POTATO _259 calories_ Boil and cream the potato. Make sauce and add potato puree; stir until well blended and serve with toast croutons. When boiling potato if a sprig of parsley is added and strained out, and a little of the potato water is used to make the puree smooth, the soup will have more character. CREAM OF SPINACH, CELERY, PEAS OR CARROTS _224-461 calories_ 3/4 cup cream sauce 1/3 cup vegetable puree Proceed as in making other cream soups. OYSTER SOUP _179 calories_ 6 oysters 1 cracker (soda) or 8 oyster crackers 3/4 cup milk 1/4 tsp. salt A dash of pepper Put oysters (and their liquor) into a saucepan, and heat gently; skim thoroughly. Heat milk in separate pan; when very hot add to oysters. Roll the cracker and add to soup just before it is served. Add salt and pepper at the same time. ~Eggs~