A quart of peas, about two quarts of water and an onion, boiled together until soft. Put through a colander, add a little salt and cayenne pepper. Fry bread in butter, cut it in small pieces and lay in the tureen. Pour soup on. If too thick add water. When ready to serve put in a cup of cream or lump of butter. Of course it is better made with stocks instead of water.
K. T. R.
Tomato Soup.
One quart of tomatoes, one quart of water, one quart of sweet milk. Boil water and tomatoes together for twenty minutes. Put in large tablespoon of butter, same of flour rubbed well together, a little nutmeg, salt and pepper to taste. Then add a dessert spoonful of soda; as soon as it has foamed up put in the milk and some rolled cracker, let it boil up and serve at once.
Mrs. A.
Tomato Soup.
To enough beef stock for six persons, take a can of tomatoes. Fry a medium sized onion in butter, add this to the tomatoes. Stew until soft. Then strain and add the stock. Boil a little and season with salt and red pepper.
Mrs. Wallace Campbell.
Cream of Rice Soup.
2 quarts of chicken stock (the water in which fowl have been boiled will answer), 1 teacup of rice, a small onion, 1 quart of cream or milk, a stalk of celery, salt and pepper to taste. Wash rice, carefully add to stock, onion and celery, cook very slowly 2 hours. Put through a sieve, add seasoning and the milk or cream, which has been allowed to come to a boil. If milk is used, add one tablespoonful of butter.