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page 29
SPLIT PEA SOUP. No. 1.
Wash well a pint of split peas and cover them well with cold water, adding a
third of a teaspoonful of soda; let them remain in it over night to swell. In
the morning put them in a kettle with a close fitting cover. Pour over them
three quarts of cold water, adding half a pound of lean ham or bacon cut into
slices or pieces; also a teaspoonful of salt and a little pepper, and some
celery chopped fine. When the soup begins to boil, skim the froth from the
surface. Cook slowly from three to four hours, stirring occassionally till the
peas are all dissolved, adding a little more boiling water to keep up the
quantity as it boils away. Strain through a colander, and leave out the meat. It
should be quite thick. Serve with small squares of toasted bread, cut up and
added. If not rich enough, add a small piece of butter.
SPLIT PEA SOUP. No. 2.
One pint of split peas, previously soaked in cold water over night; wash in cold
water and drain; add two-thirds of a medium-sized carrot sliced; one onion
quartered, with a clove stuck into each piece; two ounces of fat salt pork cut
into dice. Make a bouquet of the following herbs: one sprig of parsley, thyme,
celery and one bay leaf tied together; if not obtainable use one half
teaspoonful of celery salt. Put on altogether over a brisk fire with three
quarts of cold water. When it boils up, set back and allow to cook slowly about
three hours or until done. Season with salt and pepper, strain and serve.
--From Astor House Recipe.
GREEN PEA SOUP.
Wash a small quarter of lamb in cold water; and put it into a soup-pot with six
quarts of cold water; add to it two tablespoonfuls of salt, and set it over a
moderate fire--let it boil gently for two hours, then skim it clear; add a quart
of shelled peas, and a teaspoonful of pepper; cover it, and let it boil for half
an hour; then having scraped the skins from a quart of small young potatoes, add
them to the soup; cover the pot and let it boil for half an hour longer; work
quarter of a pound of butter and a dessert spoonful of flour together, and add
them to the soup ten or twelve minutes before taking it off the fire.
Serve the meat on a dish with parsley sauce over, and the soup in a tureen.
DRIED BEAN SOUP.
Put two quarts of dried white beans to soak the night before you make the soup,
which should be put on as early in the day as possible.
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