School and Home Cooking

by Carlotta C. Greer

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