The book of plain cooking

In reckoning the quantity of peas for the soup required, save a few and boil to throw in just before serving. Put into the stock the peas and shells, a piece of butter, some shredded lettuce, and a small onion, and simmer from a half to three-quarters of an hour. Boil a small quantity of spinach, which squeeze very dry, and add to the soup to colour it. Rub through a sieve, and replace in the saucepan. When just on the boil, put in the peas you have boiled. 18. Artichoke Soup Jerusalem artichokes are needed for this soup. Pare and wash them, and place in a sufficient quantity of white stock, adding an onion (or onions), pepper, salt, and a slice of finely-pared lemon peel. When sufficiently cooked to pass through a sieve, subject the vegetables to this process, and return to the liquor in which they were cooked. If that should prove insufficient, add milk and a thickening of cornflour, Mace and cream will be found a great improvement. 19. Tomato Soup This soup is seasonable all the year round, for, when the fresh fruit is not to be obtained, tinned tomatoes may be used. Melt a piece of butter in a saucepan, slice the quantity of tomatoes you require, and let them simmer gently until soft. Cover with stock, adding an onion, a bunch of herbs, pepper and salt. Cook until the tomatoes are capable of being rubbed through a hair sieve. Boil up, adding a little crushed tapioca, and serve when the tapioca has become transparent. 20. Onion Soup Put the onions into boiling milk and water, with pepper and salt, and let them cook until they can be rubbed through a sieve. Boil up, with a little thickening. 21. Celery Soup This soup is easy to make, and most beneficial to health. Well wash some heads of celery, and put them into a saucepan or stew- *9 pan of boiling milk and water, with an onion, and simmer until all can be rubbed through a sieve. Replace in cold milk, and when about to boil, pour upon the following thickening, and boil up : — cornflour, butter, pepper, salt, a very little grated lemon peel, and a pinch of mace. 22. Lentil Soup Let the lentils soak for an hour or two before putting them into the saucepan with a thin stock. (This soup can be made with water.) Add a bunch of herbs, onions, celery and carrots, pepper and salt, with a good seasoning of pepper, and when cooked to a pulp, rub through a sieve. If you are making this soup with water, add a piece of butter. 23. Vermicelli Soup For this soup you need a good thick clear stock, such as you make for gravy beef, of beef and veal. When the stock is about to boil, throw in the vermicelli, and let all boil well, stirring all the time. The vermicelli should cook no more than five minutes, or it will become a paste, and the soup will be ruined. 24. Potato Soup Potatoes make a delectable soup. It maybe made with water, but milk and water is preferable. Pare the potatoes, carrots, onions, and celery. Have the water, or milk and water, boiling, then add salt and pepper. Boil all together until it can be rubbed through a sieve. If you make this soup with water, add a piece of butter when reheating. 25. Barley Soup