Soak peas overnight, drain, and add the five pints of cold water. Simmer until soft enough to rub through .a sieve ; put in the onion when they are about half done. Hub all through a sieve, and bind with the butter and :flour, and dilute with the milk that is heated to the scald in double boiler. Add more milk if it is neces- sary, as this milk soup w^ants to be about as thick as <;ream. Potato Soup. 3 medium-sized potatoes. liv, teaspoons salt. 1 quart milk. 1 stalk celery. 2 slices onion. Dasli cayenne. 3 tablespoons butter. Little white pepper. 2 tablespoons flour. 1 teaspoon minced parsley. Cook potatoes in boiling salted water until very soft, and rub them through a sieve. Scald milk in double boiler with onion and celery; remove onion and celery, and add milk slowly to the potatoes. Bind the soup with butter and flour, add the seasoning, sprinkle with the parsley, and serve. SOUPS WITHOUT STOCK. 5X Tomato Soup. 1 can tomatoes. 2 tablespoons sugar. 1 pint water or stock 2 teaspoons salt. (preferable stock). 2 tablespoons butter✪ Bean Soup. 12 peppercorns. 2V2 tablespoons flour. 3 cloves. 2 tablespoons minced ham. Cook all together for twenty minutes and strain. Bind with butter and flour cooked together; turn into tureen. Squash Soup. 1 cup cooked squash. 2 tablespoons butter. 1 slice onion. 2 tablespoons flour. 4 cups milk. . i/i> cup cream. 1 egg, beaten well✪ Squash Soup. Eub squash through sieve. Scald milk and onion, and remove onion. Bind with flour and butter. Add cream ; heat, but do not boil. Cream of Tomato. 1 can tomatoes. 4 tablespoons flour. 1 quart milk. 2 teaspoons salt. Mi cup cream. 1 tablespoon sugar. 4 tablespoons butter. 14 teaspoon soda. Paprica and white pepper✪ Cream of Tomato. Scald milk and onion, remove onion, and thicken milk with flour, being careful not to lump it. Let it cook in double boiler for twenty minutes, stirring con- stantly at first. Cook tomatoes and sugar until they strain easily; rub through the sieve and add soda. Combine the mixture and turn into the tureen over the butter, salt, paprica and pepper. Serve at once. 52 SCIENTIFIC COOKING. Vegetable Soup. 1 quart stock or water. 1 tablespoon barley. 1^ cup carrots. 1 sour apple. y.2 cup turnips. 1 tablespoon finely y^ cup celery. chopped parsley. Vi cup potatoes. Salt and pepper. 1/^ cup onions. Dash cayenne✪ Vegetable Soup. Cut vegetables very fine, first in strips, then cut them across. Measure after cutting. Soak barley for two or three hours or overnight. Mix vegetables and cook in four tablespoons of butter for a few moments, stirring all the time; add the potatoes, barley and apple, then the stock or water, and cook for one hour very slow. Beat with fork to break the vegetables. Add a little butter, parsley, salt and pepper, and serve. CHOWDERS. Oyster Chow^der. 1 quart oysters. 1 tablespoon salt. 5 cups potatoes. % teaspoon pepper. 1 sliced onion. '4 cup butter. 4 cups scalded milk. 8 common crackers. li/^-inch cube fat pork✪ Oyster Chowder. Cut potatoes in 14-inch slices.

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Soak peas overnight, drain, and add the five pints of cold water. Simmer until soft enough to rub through a sieve ; put in the onion when they are about half done. Rub all through a sieve, and bind with the butter and :flour, and dilute with the milk that is heated to the scald in double boiler. Add more milk if it is necessary, as this milk soup w^wants to be about as thick as cream. Potato Soup. 3 medium-sized potatoes. 1 1/4 teaspoons salt. 1 quart milk. 1 stalk celery. 2 slices onion. Dasli cayenne. 3 tablespoons butter. Little white pepper. 2 tablespoons flour. 1 teaspoon minced parsley. Cook potatoes in boiling salted water until very soft, and rub them through a sieve. Scald milk in double boiler with onion and celery; remove onion and celery, and add milk slowly to the potatoes. Bind the soup with butter and flour, add the seasoning, sprinkle with the parsley, and serve. SOUPS WITHOUT STOCK. 51 Tomato Soup. 1 can tomatoes. 2 tablespoons sugar. 1 pint water or stock 2 teaspoons salt. (preferable stock). 2 tablespoons butter. 12 peppercorns. 2 1/2 tablespoons flour. 3 cloves. 2 tablespoons minced ham. Cook all together for twenty minutes and strain. Bind with butter and flour cooked together; turn into tureen. Squash Soup. 1 cup cooked squash. 2 tablespoons butter. 1 slice onion. 2 tablespoons flour. 4 cups milk. . i/i> cup cream. 1 egg, beaten well. Rub squash through sieve. Scald milk and onion, and remove onion. Bind with flour and butter. Add cream ; heat, but do not boil. Cream of Tomato. 1 can tomatoes. 4 tablespoons flour. 1 quart milk. 2 teaspoons salt. Mi cup cream. 1 tablespoon sugar. 4 tablespoons butter. 14 teaspoon soda. Paprica and white pepper. Scald milk and onion, remove onion, and thicken milk with flour, being careful not to lump it. Let it cook in double boiler for twenty minutes, stirring constantly at first. Cook tomatoes and sugar until they strain easily; rub through the sieve and add soda. Combine the mixture and turn into the tureen over the butter, salt, paprica and pepper. Serve at once. Vegetable Soup. 1 quart stock or water. 1 tablespoon barley. 1^ cup carrots. 1 sour apple. y.2 cup turnips. 1 tablespoon finely y^ cup celery. chopped parsley. Vi cup potatoes. Salt and pepper. 1/4 cup onions. Dash cayenne. Cut vegetables very fine, first in strips, then cut them across. Measure after cutting. Soak barley for two or three hours or overnight. Mix vegetables and cook in four tablespoons of butter for a few moments, stirring all the time; add the potatoes, barley and apple, then the stock or water, and cook for one hour very slow. Beat with fork to break the vegetables. Add a little butter, parsley, salt and pepper, and serve. CHOWDERS. Oyster Chow^der. 1 quart oysters. 1 tablespoon salt. 5 cups potatoes. % teaspoon pepper. 1 sliced onion. '4 cup butter. 4 cups scalded milk. 8 common crackers. li/^-inch cube fat pork. Cut potatoes in 14-inch slices.

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Bean SoupPotato SoupTomato SoupSquash SoupCream of TomatoVegetable SoupOyster Chowder

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