The New century cook book

Cook half an hour, keeping the contents of the pot at a slow, steady boil all the time; put in the sugar and pour into the tureen. Green Pea Soup. Two quarts of liquor, in which corned beef or mutton has been boiled; two quarts of green peas, bunch of sweet herbs, including a shallot, or young onion; one even tablespoonful of prepared flour rubbed with one of butter; pepper to taste; dice of fried bread; boil, skim and strain the liquor, and return to the fire with the pea-pods. Cook them twenty minutes, strain them out, and put in peas and onion. Cook until the peas are soft and broken; rub all through a colander back into the pot; stir in the floured butter, season, boil two minutes and pour upon the fried bread in the tureen. The advantage of using flour in this recipe is to prevent the separation of the pea pulp and the liquor. Dried Split Pea Soup. One gallon of water, one quart of soaked split peas, half a pound of salt pork, one pound of beef. Put over the fire, seasoning with salt and pepper, celery salt, salpicon, curry powder, marjoram, or savory; let it boil slowly for two hours, or until the quantity of liquor does not exceed two quarts. Pour into a colander and press the peas through with a spoon. Fry two or three slices of stale bread in butter till brown, scatter in the soup in the tureen. New Century Cook Book. Potato Soup. Slice three or four good-sized potatoes, and put on in at least a quart of boiling water, with little salt, and cook about half an hour; mash well, add as much milk and a good tablespoonful of butter and sprinkle of pepper. Beat one or two eggs well, and put in the tureen with a tablespoonful of chopped parsley. Pour in the soup, stirring so that the eggs will not curdle, and serve. This is a very delicate soup, well suited for an invalid or a convalescent. Mrs. G. M. Dugan. Potato Soup. For six persons, take three large potatoes, pare and cut into dice; boil until thoroughly done in just enough water to cover, salt to taste, add three cups of milk or cream, one tablespoon of butter, one-fourth teaspoon white pepper, brown, two tablespoons of flour; mix with enough cold milk to make a paste, and then stir into the soup just as it reaches the boiling point. Potato Soup. Eight potatoes, one quart water, one quart milk, two small onions, boil with potatoes, salt and pepper to taste, one egg, one-half tablespoonful butter; mash potatoes when hot and pour on them boiling milk and water in which potatoes have been boiled; put on fire till boiling; beat the egg in the tureen, strain the boiling mixture and pour over egg, stirring constantly. Mrs. R. M. Hitchcock. Chicken Broth. The water chicken was boiled in, set away in a cool place, makes a good broth. The next day skim off all the fat; take the bones of the chicken, put into the soup pot with the broth, one onion cut very fine, one carrot, one turnip, a small bunch of parsley, a little salt and pepper; let it boil two hours, take out bones and add one-half cup of rice or vermicelli, let it boil one hour. Corncob Soup. — (Fine.)