The cooking garden

One quart of milk, half dozen large potatoes, one stalk of celery, one tablespoonful of butter, one onion. Pare and boil potatoes thirty minutes. Put milk on to boil with onion and celery, then add the potatoes mashed fine, butter (into which a table-spoonful of flour has been well stirred) and salt. Rub through a colander, and serve immediately. Must not stand. Use a wooden spoon. PEA SOUP. Quarter pint of peas, one pint of cold water, one small strip of salt pork, small salt-spoonful of salt, a little celery seed ; fry a small piece of onion till brown Cover closely, and boil all together four or five hours. Rub through a colander. STOCK. Take three pounds of neck piece of beef, three quarts of unsalted water. Let it simmer for six hours ; salt, and strain into a stone jar. Recapitulation of the Lesson. TOMATO SOUP. 1 We open the can of tomatoes. 2 We take out a cupful from the can. 3 We put the rest of the tomato into a porcelain-lined saucepan. 4 We rinse the can with a pint of boiling water, add it to the tomato, and put on to cook. 5 We rub butter and flour together, and stir to it gradually the cup of cold tomato. 6 We add the cold tomato to the mixture when it boils. 7 We cook fifteen minutes. 8 We rub through a sieve and serve. BEAN SOUP. 1 We measure and wash the beans. 2 We measure the cold water and add to the beans. 3 We scrape and clean one piece of salt pork and put in with beans. 4 We cut our onions, and add to the soup, and cover closely. 5 We boil four or five hours, being careful not to burn. 6 We wet half a teaspoonful of flour smooth, and add to the soup. 7 We rub through a sieve and serve. Now it is finished. POTATO SOUP. 1 We pare the potatoes, and put on to boil. 2 We measure and rub the butter and flour together. 3 We cut the celery and onion into the milk, and put on to heat. 4 When potatoes are cooked, mash them fine. 5 Add the butter and flour to the milk. 6 Then add the mashed potato. 7 When thickened, rub all through a sieve. 8 Serve immediately. PEA SOUP. 1 We measure and wash our peas. 2 We measure our cold water, and add to them, and put on to heat. 3 We scrape and cut our strips of salt pork, and fry with a part of an onion 4 We put the onion and pork into the soup. 5 We add a salt-spoonful of celery seed and salt. 6 We cover closely, and boil together four or five hours. 7 When cooked soft we rub through a colander. Now it is finished. Pitcher of Cold Water, Milk, Flour, Salt, Pepper. Butter, Pork. Spoons, Forks, Vegetables, Necessary Dishes. o Potatoes, Sieve, Two Saucepans, Table-spoon, Onion. o o o Saucepan, Pint Measure. Bowl, Table-spoon, Teaspoon. ol o Saucepan, Pint Measure, Teaspoon, Frying-pan, Colander. o o o Pint Measure, Saucepan and Cover, Colander, Table-spoon. o o STOVE. Kettle. *■- ■•■■ . X-Wj :'^?i?< TENTH COOKING LESSON. BREAD PUDDING. RICE PUDDING. BAKED CUSTARD. BOILED CUSTARD. LEMON PUDDING. 4 Eggs $o 12 2 Quarts of Milk i6 y2. Lb. of Sugar 05 2 Table-spoonfuls of Corn-starch 02 Vanilla Extract 05 Nutmeg and a few Raisins 05 $0 45