Page:The Boston cooking-school cook book (1910).djvu/176

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

Split Pea Soup

1 cup dried split peas 2-1/2 quarts cold water 1 pint milk 1/2 onion 3 tablespoons butter 2 tablespoons flour 1-1/2 teaspoons salt 1/8 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.

Kornlet Soup

1 can kornlet 1 pint cold water 1 quart milk, scalded 4 tablespoons butter 1 tablespoon chopped onion 4 tablespoons flour 1-1/2 teaspoons salt 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 boiling soup.

Potato Soup

3 potatoes 1 quart milk 2 slices onion 3 tablespoons butter 2 tablespoons flour 1-1/2 teaspoons salt 1/4 teaspoon celery salt 1/8 teaspoon pepper Few grains cayenne 1 teaspoon chopped parsley

Cook potatoes in boiling salted water; when soft, rub through a strainer. 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 boiling soup; cook one minute, strain, add remaining butter, and sprinkle with parsley.

Appledore Soup

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