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The Pamphlet Collection of Sir Robert Stout: Volume 39



23. Peas Soup.—One pint of split peas; one turnip, one carrot, one onion, and one ounce of butter.—Drop the peas, adding the other vegetables, into three quarts of boiling water with a little salt, and a piece of soda the size of a pea; boil the whole till quite soft; rub through a sieve; return it to the pan to be made hot; add butter, season with pepper and salt; serve with toasted bread.

24. Green Peas Soup.—One pint and a half of dry green peas, half a pint of boiled spinach, one lettuce, four ounces of butter, and one tea-spoonful of flour.—steep the peas twelve hours in soft water; set them on the lire with a quart of boiling soft water, a tea-spoonful of salt, half the butter, and a piece of soda the size of a pea; simmer gently till the peas are soft; pass through a fine colander; add the lettuce, the boiled spinach and two quarts of boiling water; simmer till nearly ready; remove the lettuce add some heads of asparagus, cut small, the flour mixed with the rest of the butter, pepper, salt, and a piece of sugar; boil twenty minutes.

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25. Barley Soup.—Soak four table-spoonfuls of Scotch barley in cold water for an hour. Put it in a stew-pan with about a pint of cold water. Stew it gently on a moderate fire; and add three good-sized onions, two small turnips, a carrot, and a head of celery. Season to taste with salt and pepper. When quite soft, add a table-spoonful of mushroom ketchup.

26. Kidney Bean Soup.—Half a pint of dry kidney beans, and one quart of water.—Stew the beans about six hours in an oven; strain the soup without mashing the beans; season with pepper and salt, and serve with toasted bread. This soup, being highly nutritive, should be diluted with warm water if found too rich. It may be used with advantage to supersede the ordinary "beef tea."

27. Brown Soup.—Six moderate sized onions, two turnips, and three carrots; cut these up into small pieces, sprinkle them with com flour, and fry them brown in salad oil; then place them in a saucepan, together with three pints of water, a table-spoonful of dried herbs, some pepper and salt; keep the vegetables stewing for two hours, then strain; and, if you wish to make the soup firmer, add a tea-cupful of tapioca.

This is also a good brown stock.

28. Haricot Bean Soup.—One pound of haricot beans, wash them and steep all night in one quart of water.—Put the same into a pie dish or earthenware pot, put them into the oven with the water they have been steeped in, adding a little butter, parsley or mint, pepper and salt, two onions, and two apples, cut up line and stew for two hours.—Peas and lentils can be treated in the same way, which is better than boiling in a pan.

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29. Lentil Soup.—One pound of crushed lentils, wash them, pouring off the water, and steep all night. Put into an enamelled pan with the water, boil for one hour.—Take four onions, cut up into small pieces; fry in butter or olive oil, and add to the lentils, along with bread crusts, half a pound of Indian meal, a spoonful of brown sugar, and pepper and salt, and boil for another hour.—If Indian meal cannot be had, use rice, barley, oatmeal, or Hour.

30. Lentil Soup.—Half a pound of whole lentils, wash them, add a small piece of soda, then soak them in water all night. Boil in a saucepan for one hour, adding one carrot, three onions, one leek, two pounds of parsnips, an ounce of parsley, all chopped up, pepper and salt, a spoonful of brown sugar, and half a pound of bread crusts, and boil for one hour altogether.—(Lentils are turned black if boiled in an iron pan.)