Boil a pint of split peas in two quarts of water until quite tender, then add two turnips, one carrot, a stick of celery and some potatoes, all cut in pieces. When tender pulp it through a sieve. Cut a large onion in slices and fry it in butter and flour to thicken the soup. Season to taste.
Mrs. Lucy Ford.
Prepare one quart of green peas that have been cooked and passed through a wire sieve. Put in a saucepan with one quart of milk. Boil separately two ounces of large white vermicelli for ten minutes in salted water. Drain, put with the soup, boil ten minutes longer, skim and serve.
Mrs. Mary Howe.
A fine soup can be made by rubbing a can of peas through a colander to remove the skins, then adding water to a tablespoonful of Nut Butter so as to form an emulsion. Add this to the sifted peas, and enough additional water to make the soup of the proper consistency; season with salt and serve. Potato, bean, tomato, and other vegetable soups may be prepared in like manner and seasoned with Nut Butter. (Nut Butter can be procured at the grocers.) Mrs. Mina Covert.
Wash one teacupful of rice, put it into a granite kettle and allow it to boil gently until tender. Put one pint of young green peas into another saucepan and stew until tender. When both the above vegetables are cooked, throw them together and add one pint of hot water. Let boil, remove the pan to the side of the fire and stir in quickly the yolk of an egg beaten with one pint of cream. Season to taste with salt and pepper and a pinch of sugar. Pour over toasted brown bread cut in small squares.
Mother of Healthy Children.
Put one quart of full-grown peas in the saucepan with three pints of boiling water and a little mint. Leave the cover off the pan and boil rapidly until peas are tender. Remove the scum as it rises, press the whole through a coarse sieve and return to the fire, letting it boil up once more. To this add a lump of sugar and salt and pepper. Serve as hot as possible. Mrs. Margeret Eustis.
Take a pint of dried peas and three quarts of water, six large onions, outside sticks of two heads of celery, a small bunch of sweet herbs, two carrots. Boil all these vegetables together till they are soft and tender. Strain them through a hair sieve, pressing the carrot pulp through it. Then boil the soup well for an hour with the best part of the celery, a teaspoonful of pepper, add a little dried mint and fried bread with a little spinach. Mrs. Elsie Schultz.
Add one quart of dried peas to five of water and boil four hours. Cut up three large onions, two heads of celery, one carrot and two turnips and add to the boiled peas and water. Season with salt and pepper. Boil two hours more, thinning with water if necessary. Strain and add one tablespoonful of butter. Serve hot with dice of toast.
Mrs. Mary Covert.
Take a large can of corn and about three pints of water and two slices of onion and let it boil until the corn can easily be passed through a colander. Have ready two and one-half cupfuls of boiling milk into which has been stirred one tablespoonful each of butter and flour creamed together, salt and pepper, celery salt if you like, and one teaspoonful of sugar. Mash the corn through the colander and add it to the milk. Let all cook a few minutes and then serve. R. E.
Boil one pint of unripe green corn in water, until sufficiently tender, then pass through a sieve and mix it with a quart of nut-meal stock. Let all boil up together and serve in a tureen with toasted bread. A few young spinach leaves may be boiled with the corn to make it a brighter green. Mrs. A. Wolcott.
Turn the contents of a can of sweet corn into a graniteware pan and mash thoroughly with a potato masher until every kernel is broken. Then rub through a colander. To the pulp thus left add sufficient nut soup stock liquor to make about three pints in all. Add a little salt and serve hot. Mrs. Jennie Boyd.
To one can of grated corn, one tablespoonful of salt, one-fourth tea-spoonful of pepper add two quarts of sweet milk, butter the size of an egg, one cupful of mashed cold boiled potatoes and boil five minutes; serve with toast cut in dice. Mrs. B. Yeomans.
Scrape one dozen ears of sweet corn from the cob and put it in a granite kettle with enough water to cover; let boil twenty minutes, skimming off the corn as it floats on the top; pare one-half dozen potatoes, cut into slices, then mash and put into water to scald. Fry an onion in a piece of butter and put into a saucepan with the corn water. Now put the potatoes and corn, first seasoning with salt and pepper, on the fire and let simmer for fifteen minutes or until the vegetables are tender. Put in one tablespoonful of butter and one pint of milk and boil up again. Serve hot with salt wafers. Mrs. C. I. Addison.