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Classic
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page 274
GREEN PEA SOUP.
Boil three pints shelled pease in three quarts of water; when quite soft, mash
through a colander, adding a little water to free the pulp from the skins;
return pulp to the water in which it was boiled, add a head of lettuce chopped,
and half a pint young pease; boil half an hour, season with salt and pepper, and
thicken with two table-spoons butter rubbed into a little flour. Serve with bits
of toasted bread. The soup, when done, should be as thick as cream.
POTATO SOUP.
To one gallon of water add six large potatoes chopped fine, one tea-cup rice, a
lump of butter size of an egg, one table-spoon flour. Work butter and flour
together, and add one tea-cup sweet cream just before taking from the fire. Boil
one hour.--Miss Lida Canby.
SWISS SOUP.
Five or six gallons water, six potatoes and three turnips sliced; boil five or
six hours until perfectly dissolved and the consistency of pea soup, filling up
as it boils away; add butter size of an egg, season well with salt and a little
pepper, and serve.
A small piece of salt pork, a bone or bit of veal or lamb, and an onion, may be
added to vary this soup.
TOMATO SOUP.
Skim and strain one gallon of stock made from nice fresh beef; take three quarts
tomatoes, remove skin and cut out hard center, put through a fine sieve, and add
to the stock; make a paste of butter and flour, and, when the stock begins to
boil, stir in half a tea-cup, taking care not to have it lumpy; boil twenty
minutes, seasoning with salt and pepper to taste.
When out of season, canned tomatoes will answer, two quarts being
sufficient.--Mrs. Col. Reid, Delaware.
MEATLESS TOMATO SOUP.
One quart tomatoes, one of water; stew till soft; add tea-spoon soda, allow to
effervesce, and add quart of boiling milk, salt, butter, and pepper to taste,
with a little rolled cracker; boil a few minutes and serve.--Mrs. D. C. Conkey,
Minneapolis, Minn.
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