Green Pea Soup

Ingredients

• three cups of jellied soup stock
• one pint can of June peas
• three cups of water
• one tablespoon of butter
• one tablespoon of flour

Method

1. 1

   Cook peas in water until tender, add to stock, strain, and return to stove.

2. 2

   Stir in butter and flour mixture.

3. 3

   Serve with fried bread.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 15. The excerpt below is the record exactly as published.

Green Pea Soup To three cups of jellied soup stock, take one pint can of June peas. Cook the peas until partially tender in three cups of water; add to the stock and cook thoroughly; strain, and before sending to table return to the stove and stir in slowly one tablespoon of but- ter, mixed with one tablespoon of flour. Fry dice of bread and put in tureen at last. An asparagus soup may be made in the same way by taking three bunches of asparagus and using for thickening a tablespoon of corn starch in a cup of cream or milk and omitting the fried bread.—Mrs. Frank Coleman. Gumbo, No. 1 Put into a kettle a tablespoon or lard or butter, add to it enough flour to make a thick paste and stir until brown. Dress and cut up as for frying one chicken, pound with a hammer to crack the bones. ‘Put it into a kettle and let brown, shaking ocasionally to keep it from burning. Next add a quart of okra which has been washed and cut into slices. Cook slowly for a few minutes, then add a soup bone, one onion, chopped fine, one can of tomatoes, one pod of red pepper cut very fine, salt, pepper, and celery seed to taste. Stir well; add three quarts of boiling water, and cook slowly three hours on back of stove. twenty-six THE TWIN-CITY HOUSEWIFE Gumbo, No. 2 Take two or three crabs (a young chicken may be substituted if desired) and one-fourth pound raw ham, cut in pieces and fry brown in one tablespoon bacon grease. Add one medium sized onion cut fine and when slightly brown add two ripe tomatoes; let cook down, add about a pint of water and when it comes to a boil put in one quart of okra cut in thin round slices. Let cook about twenty minutes or until tender, adding water as necessary according to how thin it is desired. Season with salt and about half a pod hot pepper. Serve with rice——Mrs. J. K. Pepper. Noodle Soup Take the yolks of three eggs and beat until light and add as much flour as can be worked in. Flour the bread board and roll the dough into as thin a sheet as you can. Lay aside until dry enough to roll up. Take a sharp knife and cut in as fine strips as possible, toss lightly in hand to separate strips. Take any stock you prefer, season with salt and pepper, bring to a boil and about twenty minutes before serv- ing, add the noodles.—Mrs. G. L. Miller. Oyster Soup Put one quart of oysters in colander and pour cold water over them. Put into a stew pan one quart of sweet milk (part water can be used if desired). Let come to a boil, put in the oysters and cook until plump and the edges curl. Just before removing from the fire add one-half pound of butter, salt, and white pepper to taste. A little cayenne can be added if wished, and a little chopped celery improves the flavor. Cream of Potato Soup Select three large potatoes, pare, wash and boil for five minutes, drain, and throw the water away. Cover with a pint of fresh boiling water, add an onion sliced, a bay leaf, and a stalk of celery chopped. Cover and boil until the potatoes are tender, press through a sieve into a quart of boiled milk to which has been added two tablespoons of flour, one of butter, a teaspoonful of salt and some pepper. Let cook for five minutes.—Mrs. R. B. Crawford. Cream of Tomato Soup Put in to stew one can of tomatoes, with salt, pepper and two tea- spoons of sugar. When stewed down a little, strain through a colander and add a pinch of soda. Have on a quart of rich milk, thicken with two tablespoons of flour, and add a lump of butter the size of an egg. Add to this the tomato, a little at a time to prevent curdling.—Mrs. Frank Coleman. Tomato Bisque Put two quarts of tomatoes on to boil with two small onions, bay leaves, and a stalk of celery. Season with one hour and strain. four pepper and salt, boil Have ready a cream made as follows: One quart of milk, into which stir a paste made by rubbing togethe cup each of flour and butter, and a teaspoon of salt. Cook in a double boiler, and when creamy and smooth, turn into the tomato liquor. Serve | in cups with whipped cream.—Mrs. B. B. Owens. Tr one-half THE TWIN-CITY HOUSEWIFE twenly-seven Tomato Soup Boil together one quart can of tomatoes, one pint hot water, one tablespoon of sugar, one teaspoon of salt, two bay leaves, four cloves, and four pepper corns. Put one tablespoon of butter

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