The Toronto Cook Book

(Most delicious) Put into, saucepan one quart of canned tomatoes and one pint of cold water. In a frying pan put one tablespoon each of butter and sugar; when brown add one onion chopped and a tablespoon chopped parsley; stir in a tablespoon flour, add to the tomatoes with salt and pepper. Boil all together slowly for half an hour. Strain and serve. Pea Soup One quart split peas, half a pound salt pork, half pound fresh lean beef, three quarts cold water, pepper and salt. Boil for three hours. Pick over 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 of 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 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. Soups and Broths St. Patrick's Soup Three pounds meat and fat, three pounds potatoes, half pound each of onions, celery, turnip and carrot, half large cabbage, half a pound flour, three ounces of salt, three ounces sugar, three tablespoons vinegar, about six quarts of water. Cut the meat into pieces one inch square, the fat into smaller pieces; place them in the boiler; when warm add the vegetables (except the potatoes) cut very small, stir them round so that they do not burn; when they are on the point of doing so add the water by degrees; peel the potatoes, put them in a net, and place them in a boiler ; when done take them out and mash them ; after the soup has been boiling two hours add the potatoes, with the seasoning and flour mixed, and the vinegar, boil slowly for thirty minutes, keep stirring it, and serve. Tomato Soup (With Milk) Three pints of milk to one can tomatoes, a pinch of soda in each. Bring tomatoes to a boil without milk. Put them through a colander. Have milk boiling, add tomatoes and one teaspoon butter to milk. Add one cup soda biscuit crumbs, also cornstarch if needed for thickening. Pea Soup (Without Meat) Take three quarts water, one pint of split peas (soaked over night), don't drain; four onions, one head celery, pepper and salt to taste. When done squeeze through a vegetable press. Boil up once and serve with toasted bread. A ham bone cooked with the vegetables gives a very nice flavor to this soup. Boil for two hours. Toronto Tomato Soup