Split-Pea Soup

1 pt. split peas

1 soup bone (2 lbs.)

2 qts. cold water 2 3/4 teaspoons salt

1/4 teaspoon pepper

Soak the peas over night and drain them. Wash the bone, boil it for ten minutes in the water and skim it, add the peas and seasoning, bring all to a boil and put it into the cooker for four hours or more. Take out the bone and serve the soup without straining it. The peas must be cooked until they fall to pieces easily when well beaten. If desired, the meat may be taken from the bone, cut into small pieces and served in the soup.

Oyster Or Clam Stew

1 qt. oysters or clams 1 qt. milk

1/4 cup butter

1 1/2 tablespoons salt

1/6 teaspoon pepper

Heat the milk till it boils. Heat the oysters or clams in their liquor which has been strained through cheese-cloth. Add the pepper and the hot milk and put the stew at once into a cooker for one-half hour or more. Oysters will keep for some hours without curdling if they do not boil after the milk is added and if the salt is put in just before serving. It will be safer to keep the clams and milk separate while in the cooker and combine them just before serving. Less salt will be needed for clams than for oysters.

Bean Soups

Bean Soup

1 pt. beans 2 qts. water or stock I onion

1/2 lb. lean, raw beef, if stock is not used

2 tablespoons Chili sauce 2 tablespoons butter 2 tablespoons flour 2 1/2 teaspoons salt 1/4 teaspoon pepper

2 stalks celery

Wash and soak the beans over night, cut the meat small, and pan-broil the pieces in a dry, hot frying pan till brown. Put all the ingredients except the butter and flour into a cooker-pail, and when they are boiling put them into a cooker for from nine to twelve hours. Rub the soup through a strainer, and bind it.

Serves eight or ten people.

Black Bean Soup

1 pt. black beans

2 qts. water

1 small onion 2 stalks celery, or 1/4 teaspoon celery salt 2 teaspoons salt

1/8 teaspoon pepper

1/4 teaspoon mustard

Cayenne

3 tablespoons butter

1 1/2 tablespoons flour

2 hard-cooked eggs

1 lemon

Soak the beans over night, drain them and add the two quarts of water. Cook the onion in one-half of the butter; add onion and celery to the beans, and, when boiling, put them into a cooker for from eight to twelve hours. Rub the soup through a strainer, add the seasonings, bind it, and when it has boiled for five minutes pour it over the sliced eggs and lemon in a soup tureen. Serves eight or ten persons.

Baked Bean Soup

3 cups cold baked beans 3 pints water 2 slices onion 2 stalks celery 1 1/2 cups tomato

2 tablespoons butter 2 tablespoons flour 1 tablespoon Chili sauce 1 teaspoon salt 1/8 teaspoon pepper

Cook the first five ingredients in a cooker for three hours or more, rub them through a strainer, bind this with the butter and flour, as directed on page 59, and add the seasonings.

Serves eight or ten persons.