Soak one-third of a cup of green or yellow split peas in soft water. Put to cook with two or three cups of water and let simmer slowly for an hour or longer, add salt and flavoring to suit the taste. When done, mash the peas fine with potato masher. Dissolve 2 teaspoonfuls of cornstarch in cold water and add while stirring it. Let boil 5 to 10 minutes, remove from the fire and add a teaspoonful of butter or two ounces of hot cream and some chopped parsley. Serve with soda crackers or zwieback. Raw celery, carrots, parsnips or cucumbers may be substituted for the bread or eaten in addition at the end of the meal.
ASPARAGUS SOUP. No. 1.
Cut off one-third of the upper end of the asparagus, then wash, cut in pieces and put to boil in water, add some salt; when tender thicken the water with mixed flour, let boil 10 minutes. Add one-half hot milk. Flavor with pepper. Serve.
ASPARAGUS SOUP. No. 2.
Prepare as No. 1; when tender heat some butter, thicken with mixed flour, add the asparagus water gradually and boil a few minutes. Then remove from the fire, stir several yolks of eggs with a little cold water on a soup plate, add the asparagus soup gradually. Flavor with lemon and serve.
Close study and persistent effort will enable every homekeeper with small means to learn how to prepare a soup that is palatable and nutritious.
ASPARAGUS SOUP. No. 3.
Prepare like No. 1; add three tablespoonfuls of fresh rich cream or 3 yolks of eggs dissolved with a little cold water. Add lemon juice and a tablespoonful of butter before serving if eggs are used. Hygienic crackers or black crusts are a good addition. Serve as a whole meal mornings or evenings or as an entree for dinner.
CORN SOUP. No. 1.
Dilute a can of corn with two canfuls of barley water and press through a colander. Heat some butter, mix with flour and add the hot broth. This is more suitable for breakfast or dinner than for supper. Serve with black toast.