Soak peas over night in cold water, and drain; add water or stock, and onion, and simmer about three hours or until peas are soft; press through a sieve; add milk and pepper, and thicken with bacon fat and flour blended together. Serve with croutons. If water is used in place of stock, add two slices of bacon and one and a quarter teaspoons of salt.
48.—RICE AND TOMATO SOUP
| 1 can tomatoes | 1 tablespoon sugar |
| ½ onion | 2 cups boiling water |
| ½ bay leaf | 1/8 teaspoon soda |
| 3 cloves | 2 tablespoons bacon fat |
| 1 teaspoon salt | 2 tablespoons flour |
| ¼ teaspoon paprika | ½ cup cooked rice |
Simmer tomatoes, seasonings, and water half an hour; press through a sieve, and add soda; melt bacon fat, and cook with flour until brown; add to soup, and stir until smooth; add rice, and serve.
49.—TOMATO BISQUE
| 2 cups tomatoes | 1 teaspoon sugar |
| 1 slice onion | 1½ teaspoons salt |
| Bit of bay leaf | 1/8 teaspoon pepper |
| 2 cloves | 3 cups hot milk |
| 1 cup boiling water | 2 tablespoons butter |
| ¼ teaspoon soda | 3 tablespoons flour |
Simmer tomatoes, onion, bay leaf, cloves, and water for twenty minutes, and press through a sieve; add soda, sugar, salt, and pepper; thicken milk with butter and flour blended together, and add to tomato just before serving. Serve with croutons.
50.—TOMATO BOUILLON
| 1 can tomatoes | ½ bay leaf |
| 2 cups water | 1½ teaspoons salt |
| ½ cup onion | Dash of cayenne |
| ½ cup carrot | 1 teaspoon sugar |
| 1 cup celery tops | 2 tablespoons tomato ketchup |
| 6 cloves |
Simmer all ingredients except tomato ketchup for half an hour, strain through double cheesecloth, add ketchup, and serve either very hot or very cold. The tomato pulp should be pressed through a sieve and used for flavoring other soups or sauces.