The liquor that turkey or chicken is boiled in makes a good soup, with half a tea cup of rice, and a lb. of pork boiled in it. If you do not like it very fat, let it stand till the next day after the turkey is boiled, skim off the fat, season it with salt, pepper, and sweet herbs. If you like vegetables in soup, boil them by themselves, slice them up when done and put them in the turreen with toasted bread, cut in small pieces; or toasted crackers. When the soup is hot, turn it on them.
[58.] Oyster Soup.
Take a couple of quarts of oysters out of the liquor with a fork, strain the liquor, and if there are any shells in them rinse them off. To each quart put a pint of milk or water. Set them on the fire, when it begins to simmer skim it, mix three tea spoonsful of flour, with a little milk, stir it in when the oysters boil, when it boils again take it up and season it with salt, pepper, a table spoonful of tomato catsup, a table spoonful of vinegar and a small lump of butter; turn it on to a slice of toast cut in pieces.
[59.] Pea Soup.
To a quart of peas, put a quart of cold water soak them over night, in a warm place. Next day set them to boiling four or five hours, before they are to be eaten, put in a couple of lbs. of pork to two quarts of the peas, add in a little more water, if not likely to be sufficiently soft, put in a tea spoonful of saleratus half an hour before you take up the soup.
[60.] To Bake Beans.
Pick over the beans, wash, and put them in a pot with cold water enough to cover them, hang them over the fire where they will keep just lukewarm. When they begin to grow soft, stew them over a hot fire several minutes, with a heaping tea spoonful of saleratus. Then take them up with a skimmer, and put them in a baking pot, gash a lb. of pork and put it down in the pot so as to have the beans just cover it, pour in cold water till you can see it at the top. They will bake in a hot oven in the course of three hours; but they will be better to remain in it five or six. Beans are very good stewed, without being baked.
[61.] Poached Eggs.
Break your eggs into a dish and beat them to a foam. Then put them on a few coals, put in a small lump of butter, a little salt, let them cook very slowly, stirring them constantly till they become quite thick, then take them up, and turn them on buttered toast.