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Classic
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page 17
gently two hours, then put in four or five pounds of the rack or neck of mutton,
a few slices of lean ham, with pepper and salt; boil it slowly two hours longer
and serve it up. Tomatos are an excellent addition to this soup.
DRIED PEA SOUP.
TAKE one quart of split peas, or Lima beans, which are better; put them in three
quarts of very soft water with three onions chopped up, pepper and salt; boil
them two hours; mash them well and pass them through a sieve; return the liquid
into the pot, thicken it with a large piece of butter and flour, put in some
slices of nice salt pork, and a large tea-spoonful of celery seed pounded; boil
it till the pork is done, and serve it up; have some toasted bread cut into dice
and fried in butter, which must be put in the tureen before you pour in the
soup.
GREEN PEA SOUP.
MAKE it exactly as you do the dried pea soup, only in place of the celery seed,
put a handful of mint chopped small, and a pint of young peas, which must be
boiled in the soup till tender; thicken it with a quarter of a pound of butter,
and two spoonsful of flour.
OCHRA SOUP.
GET two double handsful of young ochra, wash and slice it thin, add two onions
chopped fine, put it into a gallon of water at a very early hour in an earthen
pipkin, or very nice iron pot; it must be kept steadily simmering, but not
boiling: put in pepper and salt. At 12 o'clock, put in a handful of Lima beans;
at
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