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Public School Domestic Science by Adelaide Hoodless
page 125 of 254 (49%)
1 pt. of split peas.
1-1/2 qt. of boiling water.
1 qt. of stock.
Salt and pepper to taste.

Wash the peas in cold water (rejecting those which float) and soak
them over night. In the morning drain the water off and cover them
again with 1 qt. of the boiling water. Boil until tender, about 1-1/2
hour. Now add the stock and 1 pt. of the boiling water. Press the
whole through a sieve; wash the soup kettle, return the soup, boil up
once, add salt and pepper and serve with croutons. Dried pea soup may
be made in exactly the same manner, using 1 pt. of dried peas instead
of the split ones.


ONION SOUP.

1 large Spanish onion.
1 qt. stock.
1 tbsp. flour.
2 tbsps. butter.
Salt and pepper to taste.

Peel and chop the onion. Put the butter in a frying-pan, add the
onion, and stir until a nice brown. Put the stock on to boil. Skim the
onions out of the butter and add them to the stock. Stir 1 tbsp. of
flour into the remaining butter, thin with a little of the stock, put
all together, and simmer for 20 minutes. Add salt and pepper, and it
is ready to serve.

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