Boil three pints of green peas in plenty of saltwater; meantime fry in a stewpan, with one ounce and a half of butter, one carrot, half an onion, half a head of celery, and two leeks, all shred fine^ as well as a slice of ham. When these items are nicely browned add one quart of broth, and let the contents boil for half an hour. When the peas are properly cooked strain the water and rub the peas through a sieve in the usual way ; strain also the broth through a fine sieve or cloth, mix the pur6e with it in the stewpan, boil and simmer for a few minutes; then add a piece of sugar and salt to taste✪ New Carrot Soup. Skim, and serve with small croiltons fried in butter. If dry peas are used, soak them in water the previous night. This soup can be made with water instead of broth, and either can be improved by adding two ounces of cooked rice instead of cro(itons. 51. CHESNUT PUR^E SOUP. Peel the first skin off about fifty chesnuts and put them in a stewpan with enough boiling water to cover the lot ; PRACTICAL HOUSEHOLD COOKERY. 37 boil for five or six minutes; strain the water through a colander; take ofp the second skin and put the chesnuts in the stewpan with one quart and a half of good broth, one bay-leafy two cloves, and a slice of ham✪ Chestnut Purée Soup; boil these for twenty minutes ; strain the broth through a colander into a basin; throw away the bay-leaf and cloves; place the ham with half of the chesnuts apart, and keep hot the other half ; pound them through a sieve and put the puree back in the stewpan with the broth ; dilute the pur^ well ; boil and stir to prevent burning; add salt to taste, with a little grated nutmeg ; and after a few minutes' boiling pour it into a soup-tureen in which the other half of the chesnuts, as well as the ham cut in small dice, have already been deposited, and serve with a few croiitons fried in butter on a plate apart. 52. LENTIL PUR^E SOUP. Put two pounds of properly soaked lentils into a stewpan, two tablespoonfuls of salt, a small carrot, one onion, one head of celery, two leeks, and two quarts of water; boil gently till the lentils are done, gradually adding during the boiling three gills of cold water to swell the lentils and accelerate their cooking ; then strain the water through a colander ; take the vegetables out and pass the lentils only through a sieve, by rubbing in the usual way with a wooden spoon; moisten now and then with a little hot broth to facilitate the passing of the puree. When this is done, return it to the stewpan; stir well in pouring gradually three pints of boiling broth ; let simmer for about twenty minutes, giving it an occasional stir to prevent burning ; then skim, add salt and pepper to taste, and serve with crodtons fried in butter. This soup can also be made "maigre" by using the water 38 PRACTICAL HOUSEHOLD COOKERY. in which the lentils were cooked, instead of broth, and by adding two ounces of butter before serving. 58. WHITE HARICOT BEANS PUR^E SOUP. Prepare this pur6e in the same manner as the lentils or green peas ; but take care not to cook the beans too much, and before pouring the purde into the soup-tureen melt an ounce of fresh butter with it, and serve with small crodtons. 54w HODENA SOUP. Blanch one pound of spinach ; dry, shred, and fry it in a stewpan with an ounce of fresh butter; salt to taste, and stir till nicely glazed ; then let it get cold ; after which, add two eggs and a little grated nutmeg, well beaten to- gether ; pour the lot into a quart of boiling broth ; cover the stewpan with a hot lid, put a shovelful of embci*s on the top of it, and draw by the side of the fire for a few minutes, during which time the eggs will form a kind of smooth crust at the top of the broth ; then pour it into a soup-tureen with croiitons fried in butter, and serve. 55. TRIPE SOUP HILANAISE. ✪ Tripe Soup Hilaise

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Boil three pints of green peas in plenty of saltwater; meantime fry in a stewpan, with one ounce and a half of butter, one carrot, half an onion, half a head of celery, and two leeks, all shred fine^ as well as a slice of ham. When these items are nicely browned add one quart of broth, and let the contents boil for half an hour. When the peas are properly cooked strain the water and rub the peas through a sieve in the usual way ; strain also the broth through a fine sieve or cloth, mix the pur6e with it in the stewpan, boil and simmer for a few minutes; then add a piece of sugar and salt to taste. Skim, and serve with small croiltons fried in butter. If dry peas are used, soak them in water the previous night. This soup can be made with water instead of broth, and either can be improved by adding two ounces of cooked rice instead of cro(itons. 51. CHESNUT PUR^E SOUP. Peel the first skin off about fifty chesnuts and put them in a stewpan with enough boiling water to cover the lot ; PRACTICAL HOUSEHOLD COOKERY. 37 boil for five or six minutes; strain the water through a colander; take ofp the second skin and put the chesnuts in the stewpan with one quart and a half of good broth, one bay-leafy two cloves, and a slice of ham; boil these for twenty minutes ; strain the broth through a colander into a basin; throw away the bay-leaf and cloves; place the ham with half of the chesnuts apart, and keep hot the other half ; pound them through a sieve and put the puree back in the stewpan with the broth ; dilute the pur^ well ; boil and stir to prevent burning; add salt to taste, with a little grated nutmeg ; and after a few minutes' boiling pour it into a soup-tureen in which the other half of the chesnuts, as well as the ham cut in small dice, have already been deposited, and serve with a few croiitons fried in butter on a plate apart. 52. LENTIL PUR^E SOUP. Put two pounds of properly soaked lentils into a stewpan, two tablespoonfuls of salt, a small carrot, one onion, one head of celery, two leeks, and two quarts of water; boil gently till the lentils are done, gradually adding during the boiling three gills of cold water to swell the lentils and accelerate their cooking ; then strain the water through a colander ; take the vegetables out and pass the lentils only through a sieve, by rubbing in the usual way with a wooden spoon; moisten now and then with a little hot broth to facilitate the passing of the puree. When this is done, return it to the stewpan; stir well in pouring gradually three pints of boiling broth ; let simmer for about twenty minutes, giving it an occasional stir to prevent burning ; then skim, add salt and pepper to taste, and serve with crodtons fried in butter. This soup can also be made "maigre" by using the water 38 PRACTICAL HOUSEHOLD COOKERY. in which the lentils were cooked, instead of broth, and by adding two ounces of butter before serving. 58. WHITE HARICOT BEANS PUR^E SOUP. Prepare this pur6e in the same manner as the lentils or green peas ; but take care not to cook the beans too much, and before pouring the purde into the soup-tureen melt an ounce of fresh butter with it, and serve with small crodtons. 54w HODENA SOUP. Blanch one pound of spinach ; dry, shred, and fry it in a stewpan with an ounce of fresh butter; salt to taste, and stir till nicely glazed ; then let it get cold ; after which, add two eggs and a little grated nutmeg, well beaten to- gether ; pour the lot into a quart of boiling broth ; cover the stewpan with a hot lid, put a shovelful of embci*s on the top of it, and draw by the side of the fire for a few minutes, during which time the eggs will form a kind of smooth crust at the top of the broth ; then pour it into a soup-tureen with croiitons fried in butter, and serve. 55. TRIPE SOUP HILANAISE.

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