Most for your money cookbook

Soak peas in i quart of water overnight. Fry bacon crisp but not too brown, then very slowly fry garlic and onion until golden, add tomatoes and simmer, stirring occasionally until tomatoes thicken and adding i teaspoon salt. The success of this soup depends on care and attention during this preliminary stage. Meanwhile add the second quart of water to the peas and bring to boiling point. Stir in the simmered mixture, add peppercorns, allspice, chili (split and seeds removed), and the herb bouquet, which in this case should consist of a sprig of celery and parsley, either dried or fresh, a bay leaf, and a tiny bit of thyme, if you wish. Stir well together, cover close, and simmer about i}4 hours, stirring occasionally to make sure it does not stick to bottom of pan. Length of cooking time varies, since some peas are older and harder than others. As soon as peas are very soft run all through a coarse sieve, season with salt, and return to saucepan to cook 10 minutes, stirring several times until of good texture. If you think the soup will be too thin, throw in a slice of stale bread 15 minutes before straining; if too thick, add boiling vegetable bouillon, that is, the water in which potatoes, or any green vegetables are cooking. Or vegetable bouillon may be used from the beginning in place of some of the water. Stir vigorously before serving, since no flour or other artificial thickening holds the soup together. With bread and butter this is a full nourishing meal and anything which follows it may be regarded as so much decoration. DRIED LIMA BEAN SOUP Make like Green Pea Soup, but substitute for the bacon a slice of salt pork cut % inch thick. Limas cook more quickly than navies and the flavor is much finer. NAVY BEAN SOUP Make like Dried Lima Bean Soup. BREAD AND CHEESE SOUP 2-3 ONIONS, MINCED 3 TABLESPOONS BUTTER I QUART BOILING WATER 1 TABLESPOON FLOUR I GRATED NUTMEG I SMALL GARLIC CLOVE, GRATED I BAY LEAF THINLY SLICED BREAD GRATED STALE CHEESE Slowly fry onions in butter, but do not let them brown. Add flour and very slowly allow it to color with the onions, stirring all the time. When golden, add boiling water, seasonings, garlic and bay leaf, and simmer 15 minutes. Arrange a layer of bread slices in bottom of a fireproof dish. The bread should not be too fresh, and a long French loaf is best, but any white bread will do. Sprinkle thickly with grated cheese, then a layer of bread and one of cheese, and a third layer if your dish is deep and narrow. Pour the hot soup over, sprinkle top with cheese again and brown in oven or under grill. This is a substantial French dish but a starchy one and should be followed by green vegetables or salad, or you might like to eat these right with the soup, to make a well-balanced meal. CHESTNUT SOUP y2 POUND CHESTNUTS SALT AND PEPPER I QUART WATER SMALL SQUARES OF BREAD I SPRIG CELERY LEAVES BUTTER