Cream of Pea Soup

Ingredients

• two cupfuls of cooked peas
• three cupfuls of milk
• a dash of red pepper
• seasoning with salt
• seasoning with pepper

Method

1. 1

   Melt butter and mix with flour.

2. 2

   Add milk and stir for five minutes while boiling.

3. 3

   Season with salt, pepper, and red pepper.

4. 4

   Pour in strained water from cooked celery and boil gently for five minutes before serving.

Nutrition per serving

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 8. The excerpt below is the record exactly as published.

three cupfuls of milk and stirs for five minutes while it boils. After season- ing with salt and pepper and a dash of red pep- 26 SOME EASY SOUPS per, pour in the strained water from the cooked celery and boil all gently on the back of the stove for five minutes before serving. PEA AND ASPARAGUS For cream of pea soup, simply substitute two cupfuls of cooked peas that have been pressed through a colander. For cream of asparagus boil up first two cupfuls of the tough ends of the asparagus that would not do for the table, or take two cupfuls of the water used in cooking the asparagus for dinner and put with the thickened milk. But in order to avoid giving the family the same vegetable twice at a meal, it is best to save the asparagus water or the celery ends until an- other time, putting in the ice-box to keep fresh. We all like variety, and in this way it can be had without extra expense. CREAM OF POTATO Cream of potato soup is made by adding two scant cupfuls of mashed potato to the milk foun- dation given. Some people like the addition of a half-teaspoonful of onion juice to flavor or a ta- blespoonful of chopped bacon. If too thick it can be thinned with some of the boiling potato water. 27 COOKERY FOR LITTLE GIRLS It is advisable for the mother to have the child make a certain cream soup twice in close succes- sion to be sure that she thoroughly understands the process, and then make each of the other kinds soon after, so that she will get used to using up whatever left-overs she finds on hand. BLACK BEAN SOUP Black beans make a particularly nice soup for a company dinner. To two cupfuls of the dried beans use four cupfuls of cold water and let stand over night. Next day add two cupfuls of boiling water and cook until the beans are perfectly ten- der, with one small chopped onion, three cloves, salt, pepper and a dash of cayenne. Melt two tablespoonfuls of butter, stir in two tablespoon- fuls of flour, add a cupful of cold water ; cook the same as the milk foundation and add to the beans after they have been put through a colander. Boil up well together, stirring to blend well. Put a couple of thin slices of hard-boiled egg and lemon in each plate and pour the hot soup in. If de- sired, the soup can be additionally flavored with a small wineglassful of sour wine. CREAM OF TOMATO Before leaving the soup question, let me say that the cream of tomato is made by heating two 28 SOME EASY SOUPS cupfuls of canned tomatoes to the boiling point, then straining, and after adding a good-sized, pinch of soda, which must be stirred in well, poured slowly on to the milk foundation, prepared in another vessel. This must be served immediately, as it is not so good when allowed to stand. Tossing Up a Salad DELECTABLE GARNISHES Instead of always serving the ordinary crack- ers, teach the child how to prepare some simple little; extras for nice soups. Plain square crackers spread with butter, salted and then browned in the oven will tastej quite different ; another time let her grate the least bit of cheese over before the 29 COOKERY FOR LITTLE GIRLS toasting. Or she can take stale bread, cut in long narrow strips, spread with butter, season with salt and pepper and bake a light brown in a slow oven. Croutons, too, are a welcomed variety, made by cutting bread in half-inch cubes, dipping in melted butter and frying crisp. A few of these are scattered on top of each plate of soup just before sending to the table. Such extras require but little time, yet they mark the experienced cook ; and if our small maid has been paying due attention to her directions (and consequently get- ting good results in her work,) she ought now to be so interested that she will be eager to try every new dish suggested and desirous of making the greatest possible number of dishes out of each particular kind of food. Now let us review and see what we have out of the odds and ends that we found that we had on hand to start with, and what a luncheon it would make. We should have either a soup or the stuffed peppers for a first course, salad for a second, and the cheese crackers served with a small quantity of jam or preserves for a finish ! Quite a nice meal, and one we need not hesitate to set before an un- expected guest. Besides, from any reasonable quantity of left-overs there would probably be enough for four people. 30 CHAPTER IV Fish, Fresh and Dried Fresh fish, in the first place, must be; absolutely fresh. They will have little odor, the eyes will be full and clear, and the flesh firm. They are usually delivered from the market cleaned and scaled, but they should be washed with cold water, and sprin- kled with salt if not used immediately. SMELTS, TROUT AND PERCH Smelts, trout, perch and other small fish, are fried whole, while the larger kinds are cut in pieces called fillets. After washing, drying and season- ing with peppe

Cook this with the app: pantry check, scaling, and the assistant.