Dissolve the butter in a large saucepan and place in the peas, the onion sliced, the lettuce and mint thoroughly washed, the water, salt, and sugar. Boil for one and a half hours, strain through a wire sieve, rubbing the peas through with a wooden spoon.
[No. 20.]—Potato Soup.
(Very suitable for children.)
- 1½ pounds potatoes.
- 2 onions.
- 1 tablespoon sago.
- 2 pints water.
- ½ pint milk.
- 1½ ounces butter.
- 1 teaspoon salt.
- ½ teaspoon pepper.
Peel and slice the potatoes and onions, and fry them for ten minutes in the butter, but without browning them. Place them in a saucepan with the water, salt and pepper (the latter should be omitted if for young children), and boil for an hour; add sago and milk, boil for about ten minutes, stirring all the time, then rub through a wire sieve with a wooden spoon, and serve.
[No. 21.]—Rice Soup.
(Very suitable for children.)
- ¼ pint rice.
- 3 pints water.
- 1 pint milk.
- 1½ ounces butter.
- 1 large turnip.
- 1 large onion.
- 1 large potato.
- 1 teaspoon salt.
Place the butter in a large saucepan, and let it melt so as to grease the whole of the bottom of the pan; wash the rice and place it with the vegetables sliced in the saucepan, and boil for about three-quarters of an hour, stirring frequently; add milk and salt, and simmer carefully for about a quarter of an hour, taking care that it does not burn.