Wash the peas in cold water and throw away those which float, as they are bad. Soak them overnight, and in the morning pour away the water on them and cover them with a quart of the boiling water in the recipe, and cook an hour and a half. Put in the rest of the water and the stock, and press the whole through a sieve, and, after washing and wiping the saucepan, put the soup back to heat, adding the salt and pepper.
TOMATO SOUP
1 tin tomatoes, or 1 quart of fresh stewed ones.
1 pint of stock.
1 tablespoonful of butter.
2 tablespoonfuls of flour.
1 teaspoonful of sugar.
1 small onion, cut up.
1 sprig of parsley.
1 bay-leaf.
1 small teaspoonful of salt.
3 shakes of pepper.
Put the tomatoes into a saucepan with the parsley, onion, bay-leaf, and stock, and cook fifteen minutes, and then strain through a sieve. Wash the saucepan and put the tomatoes back in it, and put on to boil again; melt the butter, rub smooth with the flour, and put into the soup while it boils, and stir till it is perfectly smooth. Then add the sugar, salt and pepper, and soda, and strain into the hot tureen. Serve croûtons with this soup. They are made by cutting tiny little squares of bread and fried in a little butter till they become crisp.
CHICKEN OR TURKEY SOUP
Break up the bones and cover with cold water; add a slice of onion, a bay-leaf, and a sprig of parsley, and cook all day, adding water when necessary, and skimming. Cool, take off the grease, heat again, and strain. Serve with small, even squares of chicken meat in it, or a little cooked rice and salt. Many people like a small pinch of cinnamon in turkey soup.
VEGETABLES
MASHED POTATOES
6 large potatoes.
½ cup hot milk.
Butter the size of a walnut.
3 teaspoonfuls salt.
3 shakes of pepper.