Soak a large cup of split peas all night, then put them over the fire with two quarts of water and bring to a boil. Simmer gently until the peas are soft. Rub through a colander, return to the fire, thicken with a tablespoonful of flour rubbed into two of butter and season with pepper, celery salt and onion juice. Stir to a smooth puree, pour into the tureen and throw a handful of dice of fried bread upon the surface of the soup.
Drain the liquor from a can of peas, cook them' until very soft, then rub through a colander. Thicken a quart of milk with a tablespoonful of flour rubbed into two of butter, stir the mashed peas into this, boil up once, stirring steadily; season with salt and a teaspoonful of sugar, and serve.
Drain a can of peas and lay the peas in cold water for one hour. Add two cupfuls of cold water, one teaspoonful of sugar, and one slice of onion; boil twenty minutes and rub through a vegetable press. Heat two tablespoonfuls of butter, add one of flour, mixed with one teaspoonful of salt and one-eighth of a teaspoonful of pepper. Stir into the boiling mixture and add two cupfuls of scalded milk heated with a bit of soda. Strain before serving.
Pick over and wash one cupful of lentils, soak three hours, and put them on to cook in one quart of boiling water. Let them cook very slowly until soft, and the water reduced one-half. Rub the pulp through a strainer, add one pint of milk and when boiling thicken with one tablespoonful of flour cooked in a tablespoonful of butter. Season with paprika, salt and a little sugar, and serve with croutons.
One quart of shelled peas, two cupfuls of milk, two tablespoonfuls of butter and one of flour, one-half teaspoonful, each, of salt and white sugar, and half as much white pepper, one quart of boiling water.
Wash the pods well when you have shelled the peas and put the pods over the fire in the boiling water; cook fifteen minutes, strain and press the softened pods into the water and return to the fire with the raw peas. Cook until soft, when run through your vegetable press back into the saucepan with the water. Have ready a roux made by heating the butter and stirring into it in the frying-pan the flour. Have the milk hot in another vessel, add the roux, cook two minutes. Season the pea-broth and pour into the tureen. Stir in the thickened milk and serve, pouring upon croutons of fried bread.
One cupful of cold boiled squash, run through a colander, one quart of milk, heated, with a pinch of soda, one teaspoonful, each, of salt and of sugar, a quarter as much pepper and a pinch of mace, two tablespoonfuls of butter and one of flour, one table-spoonful of onion juice and two of minced celery.
Make a roux of butter and flour, and stir into the hot milk. Beat together the squash, celery and seasoning until light; heat quickly in a saucepan, stirring all the time. When very hot, put into the tureen, turn in the milk, stirring all well together, and serve.