Prepare and cook celery as for souffle, drain and rub through sieve.

Add stock and simmer 2 hours, then rub through sieve.

Add this mixture to corn and season with salt, pepper, rub through sieve, heat again.

Dry coral, rub through sieve.

Bone and skin the sardines, then rub through sieve, add cream, Crisco, pulp of tomato and seasonings and mix well.

For cream of celery boil 2 cups cut celery until tender; rub through sieve, add to milk and proceed as above.

Another method, is to cook 1 quart can of tomatoes with 1 quart of water twenty minutes, then rub through sieve.

Rub through sieve, add remaining Crisco and flour rubbed together, then heat to boiling point, add seasonings.

Rub through sieve, add cream, yolks of eggs, and seasonings, reheat, but take care not to boil soup.

For cream of fish soup add to milk about one pound of boiled fish, rubbed through sieve and proceed as above.