Cucumber Soup

From an
1897
cook book
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.
.

Cucumber Soup has a peculiar appetizing
flavor of it's own.
It might be given a green tint by the addition of
a little green coloring,
such as is used for Cake and Frosting,
and with a few spoons of Whipped Cream over the top
would be especially appropriate for
a green and white luncheon.

.

Pare Cucumbers, taking off the ends,
which may be bitter.
Cut into slices and then parboil
3 cups for 10 minutes.
Drain and add to 4 cups of Chicken Stock
with a slice of Onion,
cook until soft.
Rub through a sieve and thicken with
1/4 cup each of Butter and Flour
rubbed together.
Season with Salt & Pepper,
then add 1 pint of hot Milk.
Strain and serve.
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