If these directions are carefully followed this soup is equal to one made from good stock.
Carrot Soup. Time—1½ hour.
1 quart water or pot-liquor, 1½ lb. carrots, 4 onions, 2 oz. dripping; salt and pepper to taste.
Prepare the vegetables, slice them, then fry them in the dripping. Add the water or pot-liquor, salt and pepper. Boil till the vegetables are tender, then pulp through a sieve into a basin. Heat again and serve with fried bread.
Lentil Soup. Time—3 or 4 hours.
5 pints water, 1 pint red lentils, 1 onion, 3 sticks of celery or some celery seed, 1 oz. dripping; pepper and salt to taste.
The lentils must be soaked all night in cold water. Melt the dripping in a saucepan, fry the lentils, sliced onion, and celery cut in small pieces. Stir over the fire for 5 minutes. Then add the water and boil gently, stirring occasionally, till the lentils are quite soft. Pass all through a sieve, return to the saucepan, add the pepper and salt, and heat again.
Pea Soup. Time—2½ hours.
1 pint split peas, 2 onions, 1 carrot, 1 turnip, 3 sticks celery, 2 quarts water or pot-liquor; salt and pepper to taste. Bones or trimmings from meat are a great improvement.
Soak the peas over-night; next morning put them on in the cold water or pot-liquor. Bring to the boil, and then add the prepared vegetables, bones, and seasoning. Skim well, and boil for 1½ hour, stirring occasionally. Remove the bones, and pulp the soup through a sieve. Heat it again, and serve with dried mint and fried bread.