CREAM OF POTATO
Three quarters of a cup of cold, mashed potatoes. Fill the cup with cold milk and set aside, then follow directions given for cream of celery. Season with salt, pepper, and grated onion.
CREAM OF CORN
One cupful of cooked corn, either fresh or canned, rubbed through a coarse sieve. Follow directions given for cream of celery. This soup may be made suitable for a formal occasion by adding a tablespoonful of unsweetened whipped cream to each plate. A few kernels of freshly popped corn may also be added to each serving of the soup.
CREAM OF LIMA BEANS
One cupful of cooked lima beans rubbed through a sieve. Follow directions given for cream of celery.
CREAM OF CAULIFLOWER
One cupful of cooked cauliflower chopped very fine. Follow directions given for cream of celery. This soup may be seasoned with grated Parmesan cheese.
