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Classic
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page 13
they boil up your soup is ready to serve. This is an excellent spring soup, and
is improved by adding lettuce heads, but they must be taken out before the
dumplings are put in, as they give a dark color if left in too long.
CLEAR PEA SOUP
Take two quarts of good beef or veal soup stock--which is better for being
boiled the day before; into this put a quart of young green peas, heads of
lettuce, and a sprig of mint; add salt and pepper to taste.
DRIED SPLIT-PEA SOUP
Take a good beef marrow-bone of one or two pounds weight, or the remains of
roast beef-bones and gravy; add a slice of ham. Put these in a pot with a gallon
of cold water; throw in the pot two cups of split peas or small white beans, two
carrots, two turnips, two large onions or three small ones, a stalk of celery
cut in pieces, a bunch of thyme, and a teaspoonful of mixed black and red
pepper. When the vegetables are quite soft, which will be in about two hours,
take the soup from the fire, strain it through a sieve or coarse cloth; add
salt, and put on the fire again and boil for a few moments; then pour it over
toasted bread.
GREEN CORN SOUP. VERY DELICATE
Cut corn from the cob until you have at least a pint; cover it with a quart of
sweet milk. Let it boil half an hour, add a teaspoonful of salt, skim it
carefully, then throw into it a piece of butter the size of a hen's-egg and
pepper to suit your taste. Serve with rolls or toasted bread.
2--Jan. 22.
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