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.
Soak peas over night in water enough to cover them three or four inches. Drain, and put into a saucepan with the tomatoes, water, sliced onion, and celery tops. Cook until the peas are tender. Mash through a sieve. Season with salt and pepper. Bind with a roux made of the flour and butter, and serve, garnished with a thin slice of tomato or lemon and a few canned peas if available. Serve with bread croutons.
2 quarts water
1 tablespoon flour
1 teaspoon onion-juice
2 tablespoons butter or other fat Salt and pepper Celery salt
Soak peas or beans all night, then put them over the fire with water and bring to a boil. Cook slowly, until soft. Rub through a sieve, heat, and thicken with roux of flour and fat. Season with salt, pepper, celery salt, and onion-juice. Stir or beat until smooth and serve with croutons.
In hot weather, cold fruit purees are sometimes preferred to hot soups. They are always served in cups, usually of glass, and with a few pieces of the fruit floating on the surface. They should be thoroughly chilled. The trays of the mechanical refrigerator are excellent for this purpose. These fruit purees are really as closely related to the appetizers as to the soups.
Juice from 1 quart of tart cherries, freshly stewed or canned
2 teaspoons arrowroot Grated rind of 1 lemon
Heat the juice from the cherries. Add arrowroot moistened with cold water, stirring the mixture rapidly to prevent the forming of lumps. Flavor with the grated lemon-rind. Serve very cold, with a whole cherry floating on each portion.
2 cups orange-juice
1 teaspoon corn-starch
2 tablespoons cold water
1/2 cup sugar
1 teaspoon grated orange-rind
Place orange-juice in saucepan and when it is thoroughly heated add the corn-starch mixed with the cold water. Cook slowly until clear. Add sugar and grated orange-rind. Serve ice-cold in glass sherbet cups.
1/2 cup granulated tapioca
6 cups water
1/2 cup currant-juice
2 cups raspberries Sugar
Boil tapioca in water and currant-juice. When tapioca is transparent, add raspberries and sugar to taste. Set aside to cool. Serve ice-cold in sherbet-glasses.
24 clams in the shell
2 cups rich milk or white stock or part of each 1 tablespoon butter 1 tablespoon flour
2 cups water
1 tablespoon chopped celery 1 teaspoon chopped parsley Salt and pepper
Make a white sauce of the milk, flour, and butter. Scrub the clams thoroughly, then pack into pot with a tight-fitting lid, using 1/2 cup water to steam. When all have popped open, l82 remove, cool in their own liquor. Detach clams from shells, put through food chopper and add strained liquor. Add water, chopped celery and parsley and cook ten minutes. Press through a sieve and add to the white sauce. Season, beat with an egg-beater, and serve.