CATFISH SOUP.
Take one large catfish, clean it well, cut off the head; then cut the fish in half; put it in a pot with two onions, and a bunch of parsley cut up fine, and some pepper and salt; put in a quart of water, and stew slowly till the fish is tender; then add a pint of milk and a quart of water; let this all simmer for half an hour; roll a piece of butter in a little flour: in twenty minutes after the butter and flour go in, it will be sufficiently done.
DRIED PEA SOUP.
Wash a quart of dried peas well; put them in four quarts of water to soak over night; early in the morning place it over the fire in your soup kettle; when it has boiled three hours, put in a small piece of salt pork; add some salt, pepper, and two chopped onions; after it has boiled some time take out the pork; mash the peas, and strain the liquor through a sieve into a kettle; put the pork in again; skim off the fat; let it boil one hour; serve up hot with toast.
GREEN PEA SOUP.
Shell a quart of green peas; wash them, and put them down to boil with three quarts of water and a little salt; when it has boiled slowly an hour and a half, season with pepper and a little butter rolled in flour: boiling a few of the pods with the peas is an improvement.
BEAN SOUP.
Wash the beans and soak them over night; in the morning throw off the water, and put down the beans with five quarts of water and a small piece of salt pork; let it boil till the beans are perfectly soft; then take out the pork and either strain the soup, or send it to table with the beans in, as preferred.
CLAM SOUP.
Wash the shells of a peck of clams carefully; put them to boil in two quarts of cold water; when the shells have opened, take off the liquor; return it to the soup kettle; take the clams out of the shells, put them in the pot with the seasoning; a little salt and pepper; rub in a small piece of butter, a dessert spoonful of flour; stir constantly till boiling hot; add some parsley chopped fine, and a pint of milk.