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Water Cress Soup

(Vaughan’s Vegetable Cook Book)

Look over carefully one large bunch of water cress and chop it fine.

Melt one large tablespoonful of butter in a granite stew-pan, add the

cress and one teaspoonful of lemon juice. Cook about ten minutes, until

the cress is tender. Do not let it burn. Add one egg, well beaten, with

one heaping teaspoonful of flour, also one saltspoonful of salt and two

dashes of pepper. Then pour in three pints of well-flavored soup stock.

Let boil five minutes longer and serve with croutons.

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