season with salt and pepper. Peas too old to serve as a vegetable may be utilized for soups.
Split Pea Soup
1 cup dried split peas
2-1/2 quarts cold water
1 pint milk
1/2 onion
3 tablespoons butter
2 tablespoons flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2-inch cube fat salt pork
Pick over peas and soak several hours, drain, add cold water, pork, and onion. Simmer three or four hours, or until soft; rub through a sieve. Add butter and flour cooked together, salt, and pepper. Dilute with milk, adding more if necessary. The water in which a ham has been cooked may be used; in such case omit salt.
Kornlet Soup
1 can kornlet
1 pint cold water
1 quart milk, scalded
4 tablespoons butter
1 tablespoon chopped onion
4 tablespoons flour
1-1/2 teaspoons salt
Few grains pepper
Cook kornlet in cold water twenty minutes; rub through a sieve, and add milk. Fry butter and onion three minutes; remove onion, add flour, salt, and pepper, and stir into boiling soup.
Potato Soup
3 potatoes
1 quart milk
2 slices onion
3 tablespoons butter
2 tablespoons flour
1-1/2 teaspoons salt
1/4 teaspoon celery salt
1/8 teaspoon pepper
Few grains cayenne
1 teaspoon chopped parsley
Cook potatoes in boiling salted water; when soft, rub through a strainer. Scald milk with onion, remove onion, and add milk slowly to potatoes. Melt half the butter, add dry ingredients, stir until well mixed, then stir into boiling soup; cook one minute, strain, add remaining butter, and sprinkle with parsley.
Appledore Soup
Make same as Potato Soup, and add, just before serving, three tablespoons tomato catsup.
