Put the empty pods of a half peck of peas into a gallon of water, and boil for an hour. Then strain, put in four pounds of chopped beef, and boil slowly an hour and a half. Then add the peas ; boil half an hour, adding ten minutes before serving a half cup of rice flour, salt, pepper, and chopped parsley. Strain into a hot tureen.
One gallon of water, one quart of soaked peas; boil slowly for two hours. Then press the peas through a cullender with a wooden spoon, and return to the pot, adding a small head of celery, chopped, and a little parsley or summer savory. If the soup becomes too thick add more water. Place in the bottom of the tureen small pieces of toasted bread, or scatter bread that has been fried in butter until brown on the surface of the soup, after it has been poured into the tureen.
Shell the peas and put the pods on to boil, cooking about an hour. Drain off the water, and put it over the fire; add the peas, some potato cut in small pieces, a bunch of pot-herbs, and a small onion. When these are well cooked add a quart of milk, and thicken with flour and butter rubbed together, and salt and pepper to taste. Small dumplings are an addition, if liked.
Cook three pints soup or marrowfat beans, with one and one half pounds of fresh pork. When done remove the meat. Take out a dish of beans to serve for dinner. Take a pint of beans and run them through a sieve. Have as much water as necessary, for the amount of soup desired to make, add the pulp and a table-spoonful of butter, make thickening of one tablespoonful of flour and one-half cup sweet milk, one well-beaten egg, and one onion cut fine.
Take one cup black beans, soak several hours or over night; put to boil in one quart cold water. Slice half a small onion, and fry it in a table-spoonful of butter. Add it to the beans, and simmer four or five hours, or until the beans are soft, adding cold water so as to keep the quantity one quart. Cook together one tablespoonful each flour and butter, and add to the soup after it is strained. Season with a tablespoonful salt and a sprinkle of pepper and mustard. Any other dried beans may be used in making this soup.
Stew one-half can or two cups corn with one half cup water until soft. Scald one pint milk, with salt and pepper added, in the top of a double boiler; add one-half tablespoonful of sugar. Pour in the corn, and strain it if desired.
Chicken Corn Soup - Take a large chicken, cut into pieces, and boil with the cobs of the corn in a gallon of water till tender. Then put into the pot the green corn cut from a dozen ears, and stew gently for an hour longer. Remove the chicken and the cobs, season the soup with pepper, salt, and parsley, thicken with rice or wheat flour, boil up again, and serve. There is no need to strain if the corn is young.
The chicken, unless boiled to rags, may be served in a fricasee. For this, beat up an egg and a tablespoonful of butter, adding some liquor from the soup, and boil for a moment. Thicken with flour, season, and pour hot over the chicken. Garnish dish with parsley and slices of hard-boiled egg.
Graham Soup - Chop up finely three onions, three carrots, four turnips, and a 376 bunch of celery. Put on the fire in about three quarts of water. Simmer half an hour, then add a small cabbage, which has been parboiled and cut up. In fifteen minutes more put in a pint of stewed tomatoes and a bunch of sweet herbs, and boil briskly for twenty minutes. Then rub through a cullender, and boil again, adding pepper and salt and a tablespoonful of butter. Some cream, thickened with corn starch, may be added, if convenient. Give it a brief boil, and it is ready to serve.