Shell two quarts of peas and leave in cold water. Wash the pods and put them over the fire to boil in a quart of veal or mutton stock. Boil for twenty minutes, then drain out the pods and return the stock to the fire. Drain the water from the peas, and when the stock boils again, turn them into this. Add a pinch of soda and boil until the green pellets are reduced to a soft mass. Rub the pulp and liquid through a colander, return to the fire and thicken with a tablespoonful of flour rubbed into one of butter. Have heated in another saucepan a half pint of rich milk. Pour this slowly into a bowl containing a beaten egg; whip all together, and gradually add the peas-puree. Do not return the soup to the fire after it has been poured upon the milk and egg, or it may curdle.
Boil a quart of shelled peas tender in salted hot water with a young onion, a few sprigs of parsley and six mint leaves. Rub through a colander and return to the fire, adding half a cupful of good stock, salt, pepper and a lump of sugar. When it has boiled two minutes stir in a tablespoonful of butter rolled in flour, cook one minute longer and pour upon croutons of fried bread-dice in the tureen.
Crack a good marrow-bone well and put over the fire with three pints of cold water, a small sliced carrot, a stalk or two of celery and a grated onion. Cook slowly until boiled down to one-half the original quantity. Set aside until cold; remove the fat, take out the bones, and rub the vegetables through a colander back into the soup. Heat quickly to a boil, and pour upon your mashed potato, gradually, working in smoothly as you go on. Turn into a double boiler and when again hot put in a great spoonful of chopped parsley. Have ready in another saucepan a good cupful of hot water, in which has been dropped a pinch of soda. Stir into this a teaspoonful of butter, rubbed up in one of corn-starch. Cook three minutes, add to the potato soup, stir briskly for half a minute and put into the tureen. If properly seasoned this is a delicious family broth.
Peel and cut into quarters twelve potatoes, put three tablespoon-fuls of beef dripping in a soup pot and fry in it the potatoes and a sliced onion. When brown, add two quarts of water and simmer until the potatoes are soft and broken. Rub through a colander, return the puree to the pot, thicken with two tablespoonfuls of browned flour rubbed to a paste with a great spoonful of butter, stir until smooth, add a tablespoonful of chopped parsley, salt and pepper to taste and serve.
It is very good.
Boil half a cupful of well-washed rice in boiling water for twelve minutes; drain off the water, pour over it one quart of stock and cook until the rice is tender; then rub through a strainer and return to the fire; beat the yolks of two eggs, add to them half a cup of cream, and this to the soup and stir for one minute; do not allow it to boil; add more seasoning if necessary, and serve.