using one cupful of bard-boiled eggs chopped fine, and an extra cupful of milk. Season with grated onion, minced parsley, and Worcestershire sauce.
CREAM OF CORN
Prepare according to directions given above, using a can of corn and sufficient milk to make the two cupfuls. Put a tablespoonful of unsweetened whipped cream into each plate, and garnish with a few kernels of freshly-popped
CREAM OF PEAS
Prepare according to directions given above, using either fresh or canned peas and enough of the water in which they were boiled to make the two cupfuls. Put a tablespoonful of whipped cream into each plate.
CREAM OF CAULIFLOWER
Prepare according to directions given above, using freshly boiled cauliflower mashed fine. Serve with whipped cream in each plate, and season with grated onion and minced parsley.
CREAM OF LENTILS
Prepare according to directions given above, using one cupful of cooked lentils, and an
