Common-sense papers on cookery

with some roast fowls one day, and afterwards left as a cold breakfast-dish. First of all, take a quart of split peas and put them into a large basin, and let them soak in fresh water for nearly a day, a little piece of soda rather bigger than a pea being put into the water, to render it softer. Should any of the peas float on the water, take them off and throw them away. Next, strain off these peas, and put them in the greasy stock mentioned to boil, and add to the two quarts of liquor one good-sized head of celery, four good-sized onions, two carrots, two turnips, and a little parsley. Let all this boil till the whole is thoroughly soft, occasionally skimming the soup, taking off that nasty thick film of fat which will occasionally rise to the surface. When the peas are thoroughly soft, strain the whole through a wire sieve into a large basin ; pick out the stalk of the parsley, and with a good-sized wooden spoon rub the whole through the wire sieve. This is the great secret of good soup. Too often the cook will not take the trouble to send the whole through the sieve. It is undoubtedly a troublesome affair, and very apt to make the wrist ache. However, the result well repays the trouble, and the cook generally can call some one to her assistance to take a turn with the spoon. It will also be found advisable every now and then to moisten the ingredients in the sieve with some of the liquor that has run through ; this Common-sense Cookery. rather helps the process. Now soup made in this way, in which the head of celery, the onions, the carrots, the turnips, are all sent through the sieve, as well as the peas, is a very different affair from soup which has been simply flavoured by having them boiled in it. Indeed pea-soup should really be called puree of peas, and when pains is taken in its composition a very nice puree it is. Pea-soup should, of course, be sent to table hot, and as it possesses, like all purees, the power of retaining its heat for some time, it is the better adapted for cold weather. Some dried mint and some small pieces of toasted bread should always be sent to table with pea-soup ; or small pieces of bread cut square, the shape of very small dice, may be fried a bright-golden colour in some hot lard. These pieces of bread, owing to their being crisper than toast, are better adapted for all sorts of purdes, such as puree of Jerusalem artichokes or Palestine soup ; the pieces of bread being dried after frying, on some blotting-paper. With regard to the mint, take care to have it well sifted. If the mint is properly dried it will crumble easily on being pinched with the fingers, but the only way to avoid the stalks is to sift it. Mint can be bought ready dried in bottles in Covent - Garden Market, and at all good greengrocers’; and as a Food for Cold Weather. 187 small sixpenny bottle will last a twelvemonth probably, and keep good almost for ever if well corked, it is advisable always to have a bottle in the house.