(SUPPLIED BY SUSAN COOLIDGE)
Many of the receipts in this little “group” have never before appeared in print. They are copies from old grandmother and great-grandmother receipt-books, tested by generations of use, and become, at this time, traditional in the families to which they belong. They are now given to the public as examples of the simple but dainty cooking of a by-gone day, which, while differing in many points from the methods of our own time, in its way is no less delicious.
SPLIT PEA SOUP
Soak one quart of split peas in lukewarm water for three hours. Pour off the water and boil the peas in three and a half quarts of salted water till they are thoroughly soft. Rub through a colander, and throw away whatever does not pass through. This will keep several days.
Take out the quantity needed for dinner (allowing a generous quart to three persons); boil in it a small piece of pork, onion, and a little white pepper and salt; strain and serve very hot, with small cubes of fried bread dropped into the tureen.
BLACK BEAN SOUP
- 1 quart of black beans.
- 4 quarts of water.
- The bone of a boiled ham.
- 6 cloves.
- 4 peppercorns.
Boil on the back of the range for twelve hours; rub through a colander and set away to cool.
This should make soup for two dinners for a family of six. When served, add a glass of wine to each tureenful, two or three slices of lemon, and cubes of bread fried in butter.