Pick over the beans, wash, and soak them over
night in cold water ; scrape the pork clean and cut it
into thin slices. Drain the beans and put them into
a pot with the cold water and bicarbonate of soda.
Cover the pot, heat gradually, and boil gently for
thirty minutes; remove the scum as it rises. Turn
off the water and replenish with six quarts of fresh
bcjiling water. Cover, and boil slowly and gently
for one and a half hours, stirring the beans fre-
quently to prevent scorching, then put in the sliced
pork. As soon as the beans become tender and
crack, take out the pork and mash the beans into a
68 MANUAL FOR AEMY COOKS.
paste with a wooden masher, while in the pot, or
press them through a colander, using a wooden
masher or heavy iron spoon. The skins of the beans
will be left in the colander to be thrown away. Pnt
the pork and beans back into the pot and complete
the boiling. Season lightly and serve.
This soup can be made richer by adding a half
pound of lean beef for every quart of water. It is
put into the pot with the pork. Bean soup is apt
to burn, and great care must be taken to prevent it
by not exj)osing it to too great a heat and by frequent
stirring.
If soda is not used a longer time will be required
to make this soup.
PEA SOUP.
2 quarts split peas. 1 pound fresh lean beef.
1 pound salt pork. 6 quarts cold water.
Pepper✪ Pea Soup and salt.
Time, three hours.
Pick over the peas, wash, and soak them over night
in cold water. Scrape the pork clean and cut it and the
beef into pieces. Drain the peas and put them with
the cut -up meats into a pot with the water. Cover
the pot, heat gradually, and boil gently. Remove
the scum as it rises ; stir frequently from the bottom
to prevent scorching. About the second hour, or
when the peas have become soft, take out the meats
and with a wooden masher mash the peas, then put
the meats back into the soup and complete the boil-
ing. When cooked season lightly and dish. Have
ready some slices of fried bread cut into square
pieces. Scatter them on the surface of the soup
and serve. Do this quickly, as pea soup cools and
thickens rapidly. Pea soujd is apt to burn, and great
care must be taken to prevent it by not exposing it
to too great a heat and by stirring it frequently.
MANUAL FOR ARMY COOKS. 69
OYSTER SOUP (COVE OYSTERS).
6 cans cove oysters. 4- pound butter.
1 gallon milk. 1 pound rolled crackers.
Pepper and salt✪ Oyster Soup (Cove Oysters).
Drain the liquor from the oysters and pick them
over. Put tlie milk and butter into a vessel and
heat gradually to a boil. Stir in very gradually the
liquor, then the rolled crackers. Let it boil up once,
then stir in the oysters ; let it remain two minutes.
Season and serve at once.
Success in making oyster soup depends upon cook-
ing it just enough. Too much cooking hardens the
oysters, while if underdone it is not palatable.
OYSTER SOUP (FRESH OYSTERS).
4 quarts fresh oysters. 1 pound butter.
2 gallons milk. 2 i)ounds rolled crackers.
Pepper and salt.
Drain the liquor from the oysters. Put the milk
and butter into a vessel and heat gradually. When
warm stir in the liquor ; do this very gradually to
prevent the milk curdling ; then the rolled crackers.
Let it come to a boil, then add the oysters. In four
or five minutes, or when the edges of the oysters
become curled, season and serve.
MOCK OYSTER SOUP. ✪ Mock Oyster Soup
Page 24 · 5 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pick over the beans, wash, and soak them over night in cold water ; scrape the pork clean and cut it into thin slices. Drain the beans and put them into a pot with the cold water and bicarbonate of soda. Cover the pot, heat gradually, and boil gently for thirty minutes; remove the scum as it rises. Turn off the water and replenish with six quarts of fresh boiling water. Cover, and boil slowly and gently for one and a half hours, stirring the beans frequently to prevent scorching, then put in the sliced pork. As soon as the beans become tender and crack, take out the pork and mash the beans into a
paste with a wooden masher, while in the pot, or press them through a colander, using a wooden masher or heavy iron spoon. The skins of the beans will be left in the colander to be thrown away. Pnt the pork and beans back into the pot and complete the boiling. Season lightly and serve.
This soup can be made richer by adding a half pound of lean beef for every quart of water. It is put into the pot with the pork. Bean soup is apt to burn, and great care must be taken to prevent it by not exposing it to too great a heat and by frequent stirring.
If soda is not used a longer time will be required to make this soup.
PEA SOUP.
2 quarts split peas. 1 pound fresh lean beef.
1 pound salt pork. 6 quarts cold water.
Pepper and salt.
Time, three hours.
Pick over the peas, wash, and soak them over night in cold water. Scrape the pork clean and cut it and the beef into pieces. Drain the peas and put them with the cut -up meats into a pot with the water. Cover the pot, heat gradually, and boil gently. Remove the scum as it rises ; stir frequently from the bottom to prevent scorching. About the second hour, or when the peas have become soft, take out the meats and with a wooden masher mash the peas, then put the meats back into the soup and complete the boiling. When cooked season lightly and dish. Have ready some slices of fried bread cut into square pieces. Scatter them on the surface of the soup and serve. Do this quickly, as pea soup cools and thickens rapidly. Pea soup is apt to burn, and great care must be taken to prevent it by not exposing it to too great a heat and by stirring it frequently.
OYSTER SOUP (COVE OYSTERS).
6 cans cove oysters. 4- pound butter.
1 gallon milk. 1 pound rolled crackers.
Pepper and salt.
Drain the liquor from the oysters and pick them over. Put tlie milk and butter into a vessel and heat gradually to a boil. Stir in very gradually the liquor, then the rolled crackers. Let it boil up once, then stir in the oysters ; let it remain two minutes. Season and serve at once.
Success in making oyster soup depends upon cooking it just enough. Too much cooking hardens the oysters, while if underdone it is not palatable.
OYSTER SOUP (FRESH OYSTERS).
4 quarts fresh oysters. 1 pound butter. 2 gallons milk. 2 i)ounds rolled crackers.
Pepper and salt.
Drain the liquor from the oysters. Put the milk and butter into a vessel and heat gradually. When warm stir in the liquor ; do this very gradually to prevent the milk curdling ; then the rolled crackers. Let it come to a boil, then add the oysters. In four or five minutes, or when the edges of the oysters become curled, season and serve.
MOCK OYSTER SOUP.
Records on this page
Pea SoupOyster Soup (Cove Oysters)Oyster Soup (Cove Oysters)Oyster Soup (Fresh Oysters)Mock Oyster Soup