Page:The Boston cooking-school cook book.djvu/176

138 season with salt and pepper. Peas too old to serve ag a vegetable may be utilized for soups.

1 cup dried split peas 3 tablespoons batter 216 quarts cold water 2 tablespoons flour 1 pint milk 11g teaspoons salt 1g onion 1g teaspoon pepper 2-inch cube fat salt pork

Pick over peas and soak several hours, drain, add cold water, pork, and onion. Simmer three or four hours, or until soft; rub through a sieve. Add butter and flour cooked together, salt, and pepper. Dilute with milk, adding more if necessary. ‘The water in which a ham has been cooked | may be used; in such case omit salt. 1 can kornlet 1 tablespoon chopped onion 1 pint cold water 4 tablespoons flour 1 quart milk, scalded 114 teaspoons salt 4 tablespoons butter Few grains pepper

Cook kornlet in cold water twenty minutes; rub through a sieve, and add milk. Fry butter and onion three minutes; remove onion, add flour, salt, and pepper, and stir into boil- ing soup.

3 potatoes 11 teaspoons salt 1 quart milk 14 teaspoon celery salt 2 slices onion 4g teaspoon pepper 3 tablespoons butter Few grains cayenne 2 tablespoons flour 1 teaspoon chopped parsley

Cook potatoes in boiling salted water; when soft, rub through a strainer. ‘There should be twocups. Scald milk with onion, remove onion, and add milk slowly to potatoes. Melt half the butter, add dry ingredients, stir until well mixed, then stir into hot soup; boil one minute, strain, add remaining butter, and sprinkle with parsley.

Make same as Potato Soup, and add, just before serving, three tablespoons tomato catsup.