Middle class cookery book

Soak the peas in cold water the night before they are wanted. Boil them in the water for two hours until they are quite soft. Then add the stock and the other ingredients. Let all boil gently together for two more hours, then strain through a sieve, rubbing the vegetables and peas with the back of a wooden spoon. Serve with toasted bread cut into dice, and dried mint finely powdered. Pea Soup | Pint Split Peas 2 Slices Bacon 2 Carrots Pepper, Salt (Economical) 2 Onions 2 Turnips 2 Quarts Water Bones left from Koast Meat Soak the peas as directed above. Break up the bones ; put them into a saucepan with the vegetables cut small, the bacon, pepper, and salt. Let them come gradually to the boil, then skim and put in the peas. 52 MIDDLE CLASS COOKERY BOOK part ii Let the soup boil slowly for three hours. Strain and rub the peas and vegetables through a colander or a sieve. Serve with toasted bread cut into dice and dried mint finely powdered. The liquor in which meat has been boiled may be used instead of water. Remains of cold ham, bones of fowls, trimmings of meat can be used for this soup. Lentil Soup, No. 1 J lb. Lentils 2 oz. Butter or Dripping 3 Pints Stock 1 Onion 1 oz. Flour 5 Teaspoonful Pepper Soak the lentils all night in plenty of cold water. Next morning stir them well up, as there is generally a good deal of earth about them ; pour off the water ; if not clean, wash them repeatedly. Heat the butter in a stewpan ; stir in the flour, onion, and lentils ; then add the stock and boil until soft (about 3 hours). Lentil Soup, No. 2 J lb. Lentils 1 Carrot 3 Pints Weak Stock 1 Turnip 1 Onion Pepper and Salt to taste 1 Pint Cold Water Prepare the lentils as directed above. Cut up the vegetables : let them boil in the stock till they are soft enough to be rubbed through a sieve. Put the lentils into a pan with the cold water; let them boil for two or three hours till they are quite soft. Strain the stock : rub the vegetables with the lentils through a wire sieve : add the pulped vegetables to the stock with CHAP. II SOUPS 53 the pepper and salt : make it hot over the fire, stirring occasionally. Serve with toasted bread cut into dice or bread fried in butter. Haricot Bean Soup, No. 1 1 Quart of Stock 1 Pint Cold Water ! ,, Haricot Beans 1 oz. Butter or Dripping 1 Egg 2 Tablespoonfuls of Cream Small Blade of Mace Salt, Pepper, and Cayenne Put the beans to soak in cold water the night before they are wanted for use. When soaked, strain the water from them ; put them into a saucepan with the pint of cold water and the butter or dripping. Put the sauce- pan on the fire, cover it ; let the beans simmer till tender, which will be in about an hour and three-quarters. Put the stock into a saucepan ; add the salt, pepper, cayenne, and mace, with a small quantity of grated nutmeg ; let it boil for a few minutes. Strain the water from the beans ; rub them through a wire sieve, moisten- ing them from time to time with a little stock. Add the pulped beans to the stock ; return it to the saucepan ; let it boil, stirring it all the time. Then take the saucepan from the fire ; break the egg, separate the yolk from the white, and stir the yolk of the egg with the cream into the soup. The soup must not boil after they are added. Haricot Bean Soup, No. 2 1 lb. Haricot Beans 2 Pints Cold Water 1 Pint Milk