Pea and Tomato. ✠
This is made according to either of the foregoing receipts, in summer with green—in winter with dried and split peas. Just before straining the soup, add a quart of tomatoes, which have already been stewed soft; let the whole come to a good boil, and strain as above directed. If the stewed tomato be watery, strain off the superfluous liquid before pouring into the pea soup, or it will be too thin.
Bean (dried.) ✠
The beans used for this purpose may be the ordinary kidney, the rice or field bean, or, best of all, the French mock-turtle soup bean. Soak a quart of these over night in soft lukewarm water; put them over the fire next morning, with one gallon of cold water and about two pounds of salt pork. Boil slowly for three hours, keeping the pot well covered; shred into it a head of celery, add pepper—cayenne, if preferred—simmer half an hour longer, strain through a cullender, and serve, with slices of lemon passed to each guest.
Mock-turtle beans, treated in this way, yield a very fair substitute for the fine calf’s-head soup known by the same name.