If fresh peas are used take those which are too old to be good to serve as a vegetable. If canned peas are used, drain and rinse them, add the sugar, water, and onion, and, when boiling, put them into a cooker for two hours or more. Rub them through a strainer, add the hot milk and seasoning and bind the soup with the butter and flour, as directed on [page 59].
Bean and pea soups are very nourishing and should not be followed by a rich, hearty meal.
Serves five or six persons.
Potato Soup
- 3 potatoes
- 1 pt. milk
- 1 pt. water
- 2 slices onion
- 4 tablespoons butter
- 2 tablespoons flour
- 11⁄2 teaspoons salt
- 1⁄4 teaspoon celery salt
- 1⁄8 teaspoon pepper
- Cayenne
- 1 teaspoon chopped parsley
Scrub and pare the potatoes and cut them into small pieces. Cook them in a cooker with the water and onion for one and one-half hours or more, standing the pail or pan in a larger cooker-pail of boiling water. Rub the soup through a sieve, bind it, and add the seasoning.
Serves five or six persons.
Fish Chowder
- 4 lbs. cod, haddock, or other firm white fish
- 4 cups potatoes (in 3⁄4 inch dice)
- 1 onion, sliced
- 4 cups scalded milk
- 11⁄2 inch cube fat salt pork
- 1 tablespoon salt
- 1⁄8 teaspoon pepper
- 3 tablespoons butter
- 2⁄3 cup oyster crackers
Skin the fish (see [page 82]), cut the flesh into two-inch pieces, put the head, tail, and bones into a small cooker-pail or pan, add two cups of cold water and bring it to a boil. Set this into a larger cooker-pail of boiling water to which one teaspoonful of salt has been added for each quart of water. Put the potatoes in this lower pail and, when boiling, cook all in the cooker for one hour.