BEAN SOUP
2 cupfuls beans 3 quarts water Baking soda 1 piece of celery root or 1/2 teaspoonful celery salt or Dried celery leaves l 1/2 tablespoonfuls butter or substitute 2 slices onion Cayenne 1/8 teaspoonful pepper 2 teaspoonfuls salt 1/4 teaspoonful mustard 2 tablespoonfuls flour
Soak the beans overnight; add soda, onion, and celery. Cook slowly until the beans are soft. Add more water, if more than one quart evaporates. Press through a strainer. Use the remainder of the ingredients in making a sauce. The strained beans should be used as the liquid for the sauce (see Thick Soups).
Slices of lemon and of hard-cooked eggs may be used as a garnish for this soup.
SPLIT PEA SOUP
1 cupful split peas 2 1/2 quarts water Baking soda 2 slices onion 1 pint milk 1/8 teaspoonful pepper l 1/4 teaspoonfuls salt 3 tablespoonfuls flour 2 tablespoonfuls butter or substitute
Soak the peas overnight; add soda and onion; and cook slowly until the peas are soft. Press through a strainer. Make a White Sauce of the remainder of the ingredients. Add the strained peas, heat, and serve.
Cooking a ham bone with the split peas changes the flavor.
GREEN PEA SOUP
1 pint or can of peas 1/2 teaspoonful sugar 1 pint liquid round peas and water Pepper 1 teaspoonful salt 1 1/2 tablespoonfuls butter or substitute 1 pint milk 2 tablespoonfuls flour
Turn the peas into a saucepan; add the liquid, water, and sugar; and cook until very soft. Press the peas through a strainer. Make a White Sauce of the remaining ingredients. Add the strained peas, heat, and serve.
Peas too old to serve as a vegetable may be used for soup. Some of the pods of fresh peas may be cooked with the peas.
CRISP CRACKERS
Spread thin crackers very lightly with butter. Brown in the oven and serve with soup.