Cream Soups are made in the proportion of one quart of vegetables, (such as corn, peas, beans, tomatoes, celery or asparagus) to one pint of water and a pint of milk. Cook the vegetables thoroughly in water and mash through a colander. To this water and pulp add a cream sauce made in the proportion of 4 tablespoonsful of flour, 4 tablespoonsful of butter and a pint of milk for vegetables poor in starch or protein. Add 2 tablespoonsful of flour, 2 tablespoonsful of butter and a pint of milk for those rich in protein. Season to taste. Tomato acid should be counteracted by the addition of one-eighth tablespoonful of soda before the milk is added. Potato soup may be flavored with onion or celery, or both. SEMI-SOLID FOODS. The following lists of foods are given for ready reference.[15] =Jellies.= (a) Meat Jellies and gelatin; veal, beef, chicken, mutton. (b) Starch Jellies, flavored with fruit; cornstarch, arrowroot, sago, tapioca. (c) Fruit jellies and gelatin. =Custards.= (a) Junkets, milk or milk and egg (rennet curdled), flavored with nutmeg, etc. (b) Egg, milk custard, boiled or baked. (c) Corn starch, tapioca, boiled custard. (d) Frozen custard (New York Ice cream.) =Gruels.= (Farinaceous) (a) Milk gruels. (b) Water gruels. =Toasts.= (a) Cream toast. (b) Milk toast. (c) Water toast. =Creams.= (a) Plain. (b) Whipped. (c) Ice cream. =Oils.= (a) Plain olive, cotton seed, or nut. (b) Butter. (c) Emulsion, as mayonnaise. (d) Cod liver oil, plain or emulsified. SOLID FOODS. (Suitable for Invalids.) =Cereals.= (a) Porridges and mushes—Oatmeal, cornmeal, wheat, rice, etc. (b) Dry preparations—Shredded wheat biscuit, corn flakes, puffed rice, puffed wheat, triscuit. =Breads.= (a) Plain—White, graham, nutri-meal, whole wheat, brown, rye, etc. (b) Toasts—Dry, buttered, zwieback. (c) Crackers—Soda, graham, oatmeal, Boston butter, milk. (d) Biscuits—Yeast biscuits (24 hours old), baking powder biscuit, beaten biscuit. =Egg Preparations.= (a) Boiled, poached, scrambled, baked. (b) Omelets. (c) Souffles of meat and of potatoes. =Meats.= (a) Beef or mutton—Broiled or roasted. (b) Chicken, turkey or game—Broiled or roasted. (c) Fish—Broiled, boiled or baked. (d) Oysters—Canned, stewed, etc. (e) Clams—Chowder, broiled or baked. =Vegetables.= (a) Potatoes—Baked, boiled, creamed and escalloped. (b) Sweet potatoes, baked and boiled. (c) Green peas, plain and creamed. (d) Lima beans, plain and creamed; string beans, plain and creamed; cauliflower, plain and creamed; carrots, parsnips. =Fruits.= (a) Fresh—Oranges, grapes, melons, etc. etc. (b) Stewed apples, plums, apricots, pears, berries, etc. (c) Baked apples, bananas, pears. (d) Canned peaches, apricots, plums, pears. (e) Preserved peaches, plums. SEMI-SOLID FOODS. =JELLIES.= =Meat Jellies= are made in two ways: