Wash, pare, slice and parboil the potatoes; skin and scald the onion ; chop it. Place the potatoes, onion, dripping, pepper and salt in the cold water ; bring to the boil and boil till quite soft (about ^ an hour). Crush the potatoes and onion with a fork or spoon till smooth. Add the sugar and let the soup boil up again. Instead of an onion, half a carrot (grated) may be used. If the soup is wanted richer, half a pint of milk may be added (after the potatoes are crushed) instead of the same amount of water. Peas Soup. — Required : lb. split peas; 2 oz. dripping ; 1 piece of soda (size of large pea); 3 pints water; Y teaspoonful salt; 1 pinch pepper✪ Peas Soup; ^ tea- spoonful sugar. Soak the peas overnight in cold water, with the piece of soda to soften them ; pour away the water, with any of the peas floating on it ; place the peas SOUPS. 49 with the dripping in a pan with the three pints of cold water; bring to the boil; boil slowly till the peas are quite soft (about four hours); crush the peas with a spoon till smooth ; add the salt, pepper, and sugar ; boil up again. Serve with small squares of dry toast. A teaspoonful of dry powdered mint may be served with the soup ; or it may be flavoured with half a tea- spoonful of curry powder broken with cold water, and added to the soup an hour before it is ready. Haricot Bean Soup. — Required: lb. haricot beans; i oz. dripping; r piece of soda (size of large pea); i pint milk; 2 pints water; Y teaspoonful salt; 1 pinch of pepper; Y teaspoonful sugar✪ Haricot Bean Soup. Prepare in the same way as peas soup, except that the beans should be rubbed through a colander to keep back the skins (which are difficult to digest, though nourishing), and the milk added before boiling up again. 1 oz. dripping may be used instead of milk. Lentil Soup. — Required: Y? lb. lentils; 2 oz. dripping; 3 pints water; x oz. flour; x pinch pepper; Y teaspoonful salt✪ Lentil Soup. Egyptian lentils are best. 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. Put them into the three pints of cold water with the salt and pepper; boil till quite soft — from two to three hours. Put the dripping in a very small pan ; let it melt and brown a little ; stir in the flour. Stir in gradually a teacupful of the soup ; put the mixture into the pan with the lentils and water; cook for ten minutes longer, and serve hot. An onion is an improvement to this soup. Milk Soup. — Required: 1 lb. potatoes; 1 oz. 5° SOUPS. crushed sago; 2 onions; 1 pint milk; 1 quart water; teaspoonful salt; 1 pinch of pepper✪ Milk Soup. A\ ash, pare, slice, and parboil the potatoes ; pour away the water; skin and scald the onions; chop them. Place the potatoes, onions, pepper and salt in the quart of cold water; bring to the boil, and boil till quite soft (about half an hour). Crush the potatoes and onions with a fork or spoon till smooth ; add the milk and the crushed sago, stir constantly till it boils, then boil for about ten minutes — that is, till the sago is quite clear and cooked. This soup may be made richer by adding 1 oz. of butter or dripping to the quart of cold water ; also by putting a yolk of an egg well beaten in the tureen, and mixing the cooked soup slowly with it. The soup must be off the boil, or the egg will curdle.

AI-modernized reading of the original text

Wash, pare, slice and parboil the potatoes; skin and scald the onion ; chop it. Place the potatoes, onion, dripping, pepper and salt in the cold water ; bring to the boil and boil till quite soft (about ^ an hour). Crush the potatoes and onion with a fork or spoon till smooth. Add the sugar and let the soup boil up again. Instead of an onion, half a carrot (grated) may be used. If the soup is wanted richer, half a pint of milk may be added (after the potatoes are crushed) instead of the same amount of water. Peas Soup. — Required : lb. split peas; 2 oz. dripping ; 1 piece of soda (size of large pea); 3 pints water; Y teaspoonful salt; 1 pinch pepper; ^ teaspoonful sugar. Soak the peas overnight in cold water, with the piece of soda to soften them ; pour away the water, with any of the peas floating on it ; place the peas with the dripping in a pan with the three pints of cold water; bring to the boil; boil slowly till the peas are quite soft (about four hours); crush the peas with a spoon till smooth ; add the salt, pepper, and sugar ; boil up again. Serve with small squares of dry toast. A teaspoonful of dry powdered mint may be served with the soup ; or it may be flavoured with half a teaspoonful of curry powder broken with cold water, and added to the soup an hour before it is ready. Haricot Bean Soup. — Required: lb. haricot beans; i oz. dripping; r piece of soda (size of large pea); i pint milk; 2 pints water; Y teaspoonful salt; 1 pinch of pepper; Y teaspoonful sugar. Prepare in the same way as peas soup, except that the beans should be rubbed through a colander to keep back the skins (which are difficult to digest, though nourishing), and the milk added before boiling up again. 1 oz. dripping may be used instead of milk. Lentil Soup. — Required: Y? lb. lentils; 2 oz. dripping; 3 pints water; x oz. flour; x pinch pepper; Y teaspoonful salt. Egyptian lentils are best. 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. Put them into the three pints of cold water with the salt and pepper; boil till quite soft — from two to three hours. Put the dripping in a very small pan ; let it melt and brown a little ; stir in the flour. Stir in gradually a teacupful of the soup ; put the mixture into the pan with the lentils and water; cook for ten minutes longer, and serve hot. An onion is an improvement to this soup. Milk Soup. — Required: 1 lb. potatoes; 1 oz. 5° crushed sago; 2 onions; 1 pint milk; 1 quart water; teaspoonful salt; 1 pinch of pepper. Wash, pare, slice, and parboil the potatoes ; pour away the water; skin and scald the onions; chop them. Place the potatoes, onions, pepper and salt in the quart of cold water; bring to the boil, and boil till quite soft (about half an hour). Crush the potatoes and onions with a fork or spoon till smooth ; add the milk and the crushed sago, stir constantly till it boils, then boil for about ten minutes — that is, till the sago is quite clear and cooked. This soup may be made richer by adding 1 oz. of butter or dripping to the quart of cold water ; also by putting a yolk of an egg well beaten in the tureen, and mixing the cooked soup slowly with it. The soup must be off the boil, or the egg will curdle.

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Peas SoupHaricot Bean SoupLentil SoupMilk Soup

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