Lettuce soup
Treat as directed in spinach soup. Cook very quickly and add a dash of lemon juice.
Farmer’s chowder
Parboil and slice six fine potatoes; fry half a pound of sweet salt pork (chopped) and when it begins to crisp add a minced onion and cook to a light brown. Pack potatoes, pork and onion in a soup kettle, sprinkling each layer with pepper and minced parsley. Add the hot fat; cover with a pint of boiling water and simmer thirty minutes. Turn into a colander and drain the liquor back into the kettle. Have ready a pint of hot milk into which has been stirred a tablespoonful of butter rolled in flour; add to the liquor, cook one minute, return the potatoes to the kettle and serve.
VEGETABLE SOUPS WITHOUT MEAT
Split pea soup
Soak a large cup of split peas all night, then put them over the fire with two quarts of water and bring to a boil. Simmer gently until the peas are soft. Rub through a colander, return to the fire, thicken with a tablespoonful of flour rubbed into two of butter and season with pepper, celery salt and onion juice. Stir to a smooth purée, pour into the tureen and throw a handful of dice of fried bread upon the surface of the soup.
Green pea broth (No. 1)
Drain the liquor from a can of peas, cook them until very soft, then rub through a colander. Thicken a quart of milk with a tablespoonful of flour rubbed into two of butter, stir the mashed peas into this, boil up once, stirring steadily; season with salt and a teaspoonful of sugar, and serve.