Page:Everyday Luncheons.djvu/22

12 

One cupful of cold, cooked lima beans, added to six cupfuls of stock. The beans may be rubbed through a sieve if desired.

 

One cupful of turnip, cut very fine, and boiled until tender in two quarts of stock.

 

Add one cupful of cooked beets, cut fine, to six cupfuls of stock.

 

Soak one cupful of split peas over night. Boil until tender, and drain. Add a sliced onion, a carrot, cut very fine, and half of a turnip, sliced. Brown the vegetables in a little butter. Cover with beef stock, boil up once, rub through a sieve, and re-heat. A ham bone or a little piece of salt pork may be cooked with the soup.

 

The water in which chickens are boiled should be saved for soup. The bones of cooked chicken, simmered with vegetables in water, make a very good soup foundation. The chicken 