Cream of Vegetable Soup

CREAM OF VEGETABLE SOUP

1 quart milk (skim milk)
1 teaspoon salt
2 cups left-over vegetables
2 1/2 tablespoons flour or cornmeal warmed in a small quantity
2 tablespoons butter substitute.
a sieve.
Spinach, peas, or other fat beans, potatoes celery, oys-
ter plant, or asparagus make good soups

Stir flour into melted fat and mix with the cold milk.
Add the cooked vegetables and stir over the fire until thickened.
If soup is too thick, add a little water or milk.