Method.—Shell the peas, and put them into the boiling water with their shells, a small piece of soda and the other vegetables. In about 20 minutes take out a few of the peas for garnish, and when the rest of the vegetables are tender rub them through a sieve. The larger part of the shells can be rubbed through, and they make quite as good soup as the peas themselves. Boil the soup again, adding sugar and seasoning and the milk. If cream be added it must not be boiled. Garnish with the whole peas, and serve immediately.
Time.—About 40 minutes. Average Cost, 9d. Sufficient for 6 or 7 persons.
3077.—HOTCHPOTCH.
Ingredients.—3 ozs. of pearl-barley, 1 small cabbage, 2 carrots, 1 turnip, 2 onions, parsley and herbs, 2 ozs. of butter, salt and pepper, 3 quarts of water.
Method.—Put the barley on the fire with the cold water. Scrape or grate one of the carrots, and put it aside in a little water. Chop all the rest of the vegetables very small, and when the water boils put them in with the butter, salt and pepper. There should be enough vegetable to make it rather thick. Boil it all for 2 hours, then add the scraped carrots, and boil for another 30 minutes.
Time.—About 3 hours. Average Cost, 6d. Sufficient for 5 or 6 persons.
Note—Many other vegetables may be added. Lettuce, green peas and celery when in season.
3078.—JULIENNE SOUP.
Ingredients.—1 quart of clarified vegetable stock, turnip, carrot, celery, onion, salt and pepper, mushroom ketchup, walnut ketchup, sherry, if liked.
Method.—Cut the vegetables into fine strips about the size and shape of a small match, and boil them separately until tender, but not broken. Have the stock ready boiling, add salt, pepper, very little ketchup, and sherry to taste, put in the prepared vegetables, cook for 15 minutes and serve.
Time.—From 40 to 50 minutes. Average Cost, 6d. Sufficient for 3 or 4 persons.
3079.—LENTIL SOUP (GREEN).
Ingredients.—a pint of green lentils, a handful of spinach or a few drops of spinach colouring, 1 onion, 1 carrot, a small turnip, all sliced, 1 or 2 strips of celery, a bouquet-garni (parsley, thyme, bay-leaf), 1 quart of water, of a pint of cream or a pint of milk, salt and pepper.
