GREEN PEA SOUP
- Green peas, in pod, 4 quarts.
- Spinach leaves, 1 handful.
- Sliced lettuce, 1 head.
- Dash of lemon juice.
- Salt, ½ teaspoonful.
- Sugar, 1 teaspoonful.
- Boiling water, 6 cups.
- Cucumber sliced, ½.
Shell peas and throw into a dish of cold water; break the shells and put them into a kettle with boiling water; set over the fire and simmer half an hour. Remove pods, and add lettuce, spinach, salt and sugar. Let boil till the spinach and lettuce are pulpy, take up, and run through a puree sieve; boil the peas and cucumber in a little water, mash and rub through a sieve; mix with the soup, season with salt and a dash of lemon juice. Serve with croutons.
RICE SOUP
- Rice, ¼ cup.
- Salt, 1 teaspoonful.
- Milk, 3 cups.
- Butter, 1 tablespoonful.
- Water, 3 cups.
- Egg yolk, 1.
- Flour, 2 teaspoonfuls.
Boil the rice in the water for forty minutes, or until perfectly soft, adding salt; add sufficient boiling water from time to time to keep the original amount; press through a sieve and thicken with well-beaten yolk of egg, milk, flour, and butter. Add a little more salt if necessary; serve with toasted crackers or zwieback sprinkled with crumbs of cottage cheese.
LIMA BEAN SOUP
Lima bean soup may be prepared same as white bean soup, omitting the tapioca.