This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Put the peas in boiling water and boil them twenty minutes. Drain and press them through a colander. Put the stock or water on the fire; when boiling, add the peas. Rub the butter and flour together and stir them into the boiling soup; stir constantly until it thickens, add salt and pepper. Beat the yolks lightly, put them in the soup tureen, add the soup gradually to them, mix well and serve with squares of toasted bread. If you use canned peas, just press them through the colander.
2 tablespoonfuls of butter
3 quarts of cold water
4 even tablespoonfuls of flour 1 tablespoonful of mushroom catsup
1 tablespoonful of Worcestershire sauce
2 hard-boiled eggs
Salt and pepper to taste
Have the butcher unjoint the jaws and take out the brains. Now wash the head well through several cold waters. Pour boiling water through the throat and nasal passages, then wash again in cold water. Now put it in the soup kettle and cover with the cold water; put it over a moderate fire. Skim at the first boil and again in fifteen minutes. Let it simmer until the meat on the head is tender, about two hours. Remove the head, take off the meat and tongue and put on the ice to cool. Put the bones back into the kettle, add the vegetables cleaned and cut into pieces, also the cloves and bay leaf. Let this simmer for two hours longer. Strain and put away over night to cool. Put the liver and heart in the ice-chest with the other meat. In the morning skim all the fat from the surface. Put the butter in a large stewing-pan and stir until a nice brown, then add the flour, mix well, and add the soup; boil and stir five minutes; have ready the meat from the head and half the liver cut into dice, add them to the soup and boil up once; then take from the fire and add the sauces, salt, pepper and, if you use wine, a glass of sherry. Slice the hard-boiled eggs and lemon, put. them into the tureen, pour the boiling soup over and serve.
3 small onions
1 tablespoonful of butter
1 tablespoonful of curry powder
Juice of half a lemon 2 quarts of cold water Salt to taste
Cut the chicken up as for a fricassee; cut the onions into slices. Put the butter in a frying-pan, add the chicken and onions, and stir until a nice brown; now add the curry powder, salt, cloves and lemon juice; mix well. Put into the soup kettle with the water, bring slowly to a boil, skim and simmer gently for two hours. Serve with boiled rice in a separate dish. Three rabbits may be used instead of the chicken, if preferred.