Cream Of Canned Peas

1 can peas. 1 pint hot water. 1 qt. milk. 1 teasp. salt.

1 saltsp. pepper. teasp. sugar. 1 tbsp. butter. 1 tbsp. flour.

Turn the peas from the can into a colander and pour cold water over them to remove the taste of the tin. Drain and heat slightly in quarter of a cup of water. Rub them through a puree strainer, gradually adding the pint of hot water, which will help to separate the pulp from the skins. Put the pea pulp and milk on to boil; add the seasoning; then the butter and flour, which have first been cooked together. Stir as it thickens, and, as the pea pulp will vary in thickening quality, it may be necessary to add more milk or water if too thick, or to let it cook longer if too thin. Remember that all vegetable cream soups become thicker as they cool, and should be served very hot.

Clam Bouillon

Select clams in the shell, wash and scrub thoroughly and change the water until clean. Put them in a kettle with a pint of cold water for half a peck of clams. Cover tightly and let them cook until the shells open. Skim out the clams, pour off the liquor carefully into a pitcher, and let it stand until clear. Then pour off again from the sediment, and if too strong dilute it with water as desired, and to each quart of liquid, add the white and crumbled shell of one egg, and a little pepper.

Place over the fire and let it boil five minutes, constantly stirring until the egg has thickened. Draw it back, and when it is clear, strain it carefully. Serve hot or cold, in cups with whipped cream and wafers.

Gombo Soup

Cut up a chicken as for a fricassee, and dredge it thickly with flour. Fry a sliced onion in bacon fat, remove the onion and brown the chicken; brown also one quart of sliced okra pods. Place the chicken, onion, and okra in a kettle, cover with boiling water, add one quart of sliced tomatoes. Simmer until the chicken is tender. Remove the larger bones and all the fat. Add salt, cayenne, and a very little sugar. Serve it without straining and with boiled rice.

Pepper Pot

Cover two pounds of tripe and four calves' feet, or a knuckle of veal, with cold water and heat slowly, remove the scum, add one red pepper, and cook till the feet are tender, then remove the meat, let the liquor cool, skim off the fat, heat the liquor again and add seasoning to taste, salt, cayenne, and sweet herbs. Cut the tripe and the meat in small pieces, and slice about an equal amount of potatoes, add them and cook until the potatoes are done. When nearly done, add either egg balls or very small flour dumplings, and cook ten minutes.