Cucumber Soup

Found in 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 Food coloring.

Also, a few spoons of Whipped Cream over the top would be

especially appropriate for a green and white luncheon.

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3 c. Cucumbers, -{sliced

4 c. Chicken Stock

1 large slice Onion

1/4 c. Butter

1/4 c. Flour

some Salt

some Pepper

1 pt. Milk

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Pare Cucumbers by taking off the ends,

which may be bitter.

Cut into slices and then

parboil the Cucumbers for 10 minutes.

Drain and add to Chicken Stock with a slice of Onion.

Cook until soft.

Rub through a sieve and thicken with

Butter and Flour rubbed together.

Season with Salt & Pepper,

then add hot Milk.

Strain and serve.

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