This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Reserve one-half cup of peas, and to the stock and water add the rest of the peas, the celery stalk, onion and turnip cut into pieces, and the mint. Stew until the mass is tender. Strain through a sieve or coarse cheese-cloth. Thin with stock or water, if necessary; bind with a roux of flour and fat and season with salt, pepper, and a little sugar. Add the half cup of whole peas, stew for a few minutes, and serve.
This recipe provides the main part of a dinner, since the ham end will serve as the meat dish. A ham bone, left over from a boiled or baked ham, will flavor pea soup quite as well as a piece bought especially for the purpose.
2 or 3 pounds ham end 1 carrot
3 quarts boiling water
1 cup split peas Salt and pepper
2 tablespoons catchup
Put the end of a moderately lean smoked ham into a kettle with carrot and peeled onion, whole potatoes, and boiling water. Boil one hour and strain. Now rinse the ham thoroughly in hot water and return to the strained stock, together with split peas which have been soaking all night, and boil for one hour. Season with salt and white pepper and add catchup. Serve at once. Thin with boiling water if too thick.
3 tablespoons butter
3 pints beef stock
3 tablespoons grated cheese
Slice onions and put them into a stew-pan with butter. Stir and fry slowly until softened and slightly browned. Add beef stock, boil ten minutes, skim, season, and add parsley and garlic. Cut the bread into thin slices, dry in the oven a few minutes, pour soup into a low earthen casserole, put bread on top, sprinkle with grated cheese, and set in a very hot oven (450°-500° F.) just long enough to brown the cheese.
5 tablespoons butter 3 cups cold water 1 egg-yolk
3 tablespoons flour 2 cups scalded milk Salt and cayenne
Chop the onions and cook them in two tablespoons of the butter for five minutes, then add water and cook thirty minutes. Press through a sieve. Make a roux of the remaining butter and the flour, combine it with the scalded milk and add seasoning. Cook five minutes, stirring constantly. Add this milk mixture to the onion mixture. Mix thoroughly and add the egg-yolk, slightly beaten. Serve individually in Dutch bowls and place one teaspoon of grated Edam cheese on the top. Set for a few minutes in a hot oven to melt the cheese.
Cream soups are made by combining a very thin white sauce, see page 308, with a suitable quantity of cooked, mashed, strained vegetable, fish or meat pulp. Irradiated evaporated milk used instead of white sauce will greatly increase the food value and when used for making white sauce will increase the flavor. Flavor is improved, too, by the use of some highly flavored vegetables or the addition of a proportion of soup stock.