The following recipes, all requiring the use of a spoon either by serving or consuming, were taken from the cookbook, "A ‘Day’ In Your Kitchen," featuring recipes from cooks written up in the Gazette-Journal over the years.

CURRIED CREAM OF PEA SOUP

The Café, July 24, 1980

1 c. fresh shelled or frozen peas

1 medium onion, sliced

1 carrot, sliced

1 celery stalk with leaves, sliced

1 medium potato, peeled and sliced

2 garlic cloves

1 tsp. curry powder or to taste

Salt and freshly ground pepper to taste

2 c. chicken stock

1 c. half-and-half

Combine vegetables and seasoning with 1 cup stock in saucepan. Bring to a boil, reduce heat, cover and simmer 15 minutes. Pureéin batches in processor or blender. Pour into a bowl and whisk in remaining stock and half-and-half. Serve chilled or at room temperature. Serves 6.

CREAM SPINACH BISQUE

Gaylia Hudgins, Jan. 19, 1980

½ c. chopped onion

2 Tbs. margarine

1/3 c. flo...