Bring the water up to boil, then put in all the ingredients except the rice, pepper and salt, cover and let them come to a brisk boil, add the rice and boil slowly for one hour.
18. Pea Soup.
Take 1½ pints of split peas and 3 onions. Put the peas to soak overnight, then cook with the onions until quite soft—pass through a sieve, add 1 gill of milk, bring to the boil. Serve with squares of fried bread or toast. Celery, salt, pepper and chopped mint may be added to taste.
19. Mock Hare Soup.
Soak some haricot beans over night in boiling water, then stew them for 2 hours in water with 2 onions, salt and pepper. When quite tender pass them through the sieve, add 1-oz. ground walnuts, boil again for 5 minutes, add forced meat balls, and serve.
20. Carrot Soup.
Two lbs. carrots, 3-ozs. butter, seasoning to taste, 2 quarts of bean stock or water.
Scrape the carrots, wash and wipe them quite dry, and cut in thick slices; put the butter in a large stewpan and when melted put the carrots in and stew gently for one hour without browning, then add the stock or water and simmer until tender (about an hour). Pass them through the sieve, add the seasoning and boil for 5 minutes; skim well and serve.
21. Onion Soup.