Lentil Soup Recipe
MRS. THEOPHILUS OLIVER
One half pound of lentils, one carrot, one onion, one ounce
bacon fat, salt, pepper corns, one quart of water, one
tablespoon of flour. Soak the lentils all night, wash well,
scrape carrot, and onion cut up. Put the bacon fat into a
saucepan, when warm, put in vegetables, lentils and flour. Stir
for five minutes until all fat is absorbed, add the water warm,
some herbs tied in a bit of muslin. Boil for an hour or more.
Rub through a sieve, return to saucepan. Reheat and serve.
CREAM OF PEA SOUP
MISS RUTH SCOTT
One tin of peas and one pint of water, a very small piece of
onion, let it boil about twenty minutes, strain and mash
through sieve. Two tablespoonfuls of butter, and one of flour,
well blended together. Add that to the peas. Last of all add a
pint or _more of boiling milk_. Put on the stove till it
thickens, but be careful not to let it boil.
PUREE DE PETIT POIS
One pint green peas, two yolks of egg, one gill cream, one
and one half pints stock, salt and pepper. Strain the liquid
from the peas, put them with the stock in a saucepan and simmer
twenty minutes; pass them through a sieve, pour back to the
pan, add yolks, cream, pepper and salt, and stir over the fire
until it begins to thicken; do not allow it to boil. A spray of
mint boiled with the peas is a great improvement.
* a gill is equal to 5 fluid ounces