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Classic
Cook Books
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page 36
PEA SOUP.
Put a quart of dried peas into five quarts of water; boil for four hours; then
add three or four large onions, two heads of celery, a carrot, two turnips, all
cut up rather fine. Season with pepper and salt. Boil two hours longer, and if
the soup becomes too thick add more water. Strain through a colander and stir in
a tablespoonful of cold butter. Serve hot, with small pieces of toasted bread
placed in the bottom of the tureen.
NOODLES FOR SOUP.
Beat up one egg light, add a pinch of salt, and flour enough to make a very
stiff dough; roll out very thin, like thin pie crust, dredge with flour to keep
from sticking. Let it remain on the bread board to dry for an hour or more; then
roll it up into a tight scroll, like a sheet of music. Begin at the end and
slice it into slips as thin as straws. After all are cut, mix them lightly
together, and to prevent them sticking, keep them floured a little until you are
ready to drop them into your soup, which should be done shortly before dinner,
for if boiled too long they will go to pieces.
FORCE MEAT BALLS FOR SOUP.
One cupful of cooked veal or fowl meat, minced; mix with this a handful of fine
bread-crumbs, the yolks of four hard-boiled eggs rubbed smooth together with a
tablespoon of milk; season with pepper and salt; add a half teaspoon of flour,
and bind all together with two beaten eggs; the hands to be well floured, and
the mixture to be made into little balls the size of a nutmeg, drop into the
soup about twenty mintues before serving.
EGG BALLS FOR SOUP.
Take the yolks of six hard-boiled eggs and half a tablespoonful of wheat flour,
rub them smooth with the yolks of two raw eggs and a teaspoonful of salt; mix
all well together; make it in balls, and drop them into the boiling soup a few
minutes before taking it up.
Used in green turtle soup.
EGG DUMPLINGS FOR SOUP.
To half a pint of milk put two well-beaten eggs, and as much wheat flour as will
make a smooth, rather thick batter free from lumps; drop this batter, a
tablespoonful at a time, into boiling soup.
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