2 cups of lentils
1 ham bone or
1 pound smoked sausage
1 tablespoon flour
1 stalk celery
Very little salt
Wash lentils and soak over night in cold water. Drain and boil with the ham bone or the sausage in three quarts of water. Boil for four to four and a half hours. Add the celery and cook until all is tender. Brown the onion in the flour with a little butter. Add this to the soup and keep hot. Remove the ham bone or the sausage and skim the fat from the top of the soup. Serve very thick, with a piece of sausage sliced in each plate and a piece of rye bread toasted crisp. Use salt sparingly since both ham and sausage contain a good deal of salt.
Beef soup bone
1 cup yellow dried peas
Soup greens Salt
Enough cold water to cover. Cook until tender. Serve with toasted bread cubes.
Boil one can of tomatoes in a pint of water with one stalk celery, chopped, one slice of onion and one tablespoon sugar.
Boil for fifteen minutes.
Brown two tablespoons flour in an equal amount of butter and add to the strained tomato liquid. Serve hot as a clear bouillon. One tablespoon hot dissolved gelatine may be added, the liquid chilled and served jellied.
Wash and cut in small pieces one quart green or wax beans with enough water for soup. Boil till nearly done, then add three or four raw potatoes diced. When tender add a cup of thick sour cream and a tablespoon of butter. Salt and pepper to taste. Boil up once and serve hot.
8 medium size carrots 3 medium size potatoes
1 pound peas 1 quart milk
Cut carrots and potatoes in small pieces. Cover vegetables with water and boil until tender. Add milk and season to taste.
Onion Soup With Cheese
4 medium sized onions
3 tablespoons slightly browned flour
3 tablespoons butter
1 cup water
2 cups milk, scalded
1 1/4 teaspoon salt
Slice onions, add water and cook slowly till tender. Rub through sieve, saving the water. If the water cooks away, add enough to make a cupful. Melt butter, add browned flour and stir in hot milk gradually. Cook until mixture thickens slightly. Add onion pulp and one cup of the water. Season with salt. Serve with grated Parmesan cheese.
2 cups lentils or split peas.
Soak in cold water over night
1/2 cup celery.
Wash and put in kettle with one and one-quarter pounds smoked pork butts and let come slowly to a boil and let simmer for three and one-half to four hours. Fry one small onion cut fine in one and one-half tablespoons butter. Add one tablespoon flour and one tablespoon sugar. Add this gradually to boiling soup.
2 pounds soup bone with marrow 2 stalks celery 4 carrots 2 turnips
1/2 bunch parsley Parsnips when in season
One tablespoon of flour beaten up in pint of water and poured into the soup after it has commenced to boil. Pepper and salt to taste. Cook three hours.