Cream soups are made in the proportion of 1 quart of vegetables (such as corn, peas, beans, tomatoes, celery, or asparagus) to 1 pint of water and adding 1 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 tablespoonfuls of flour, 4 tablespoonfuls of butter, and 1 pint of milk, for vegetables poor in starch or protein. Add 2 tablespoonfuls of flour, 2 tablespoonfuls 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:[17] _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 of milk, or milk and egg (rennet curdled), flavored with nutmeg, etc. (b) Egg, milk custard, boiled or baked. (c) Cornstarch, tapioca, boiled custard. (d) Frozen custard (New York ice cream.) _Gruels._ (Farinaceous.) (a) Milk gruels. (b) Water gruels. _Jellies.—Meat Jellies_ are made in two ways: (1) Cook soup meat (containing gristle and bone) slowly for a long time in just enough water to cover. Strain and set the liquid away in a mold to cool and set. If desired, bits of shredded meat may be added to the liquid before molding. (2) Use meat broth and gelatin in the proportion of 1 tablespoon gelatin to three-quarters of a cup of hot broth. Pour into mold and set on ice. _Starch Jellies._ Starch jellies are made by cooking in a pint of fruit juice or water until clear, 2 tablespoonfuls of tapioca, arrowroot, sago, cornstarch, or flour. Sweeten to taste. If water is used, fresh fruit may be used either in the jelly or in a sauce poured over the jelly. _Fruit Jellies._ These are made: (1) Of fruit juice and sugar in equal quantities, cooked until it will set when cooled; (2) Of fruit juice and gelatin in the proportion of 1 tablespoon of gelatin to three-fourths of a cup of fruit juice, or one-half box gelatin to 1-1/2 pints of juice. Sugar to taste. Made tea or coffee, or cocoa or lemonade may be used in the same proportion. _Custards._ These are made with (1) milk, (2) milk and eggs, (3) milk, egg, and some farinaceous substances as rice, cornstarch, tapioca. In the first the coagulum is produced by the addition of rennet, in the other two by the application of heat.