288 AGRICULTURE 



using water-seal or 5-pound steam-pressure outfit ; 25 min- 

 utes if using pressure-cooker outfit. 



Checking List. Supplies needed before making soup 

 stock. Check with this list before beginning work 25 Ib. 

 of beef bones, 10 gal. water. 



Vegetable Soup. Soak l /\. Ib. lima beans and 1 Ib. rice 

 for 12 hours. Cook y 2 Ib. pearl barley for 2 hours. Blanch 

 1 Ib. carrots, 1 Ib. onions, 1 medium-sized potato, and 1 red 

 pepper for 3 minutes and cold dip. Prepare the vegetables 

 and cut into small cubes. Mix thoroughly lima beans, rice, 

 barley, carrots, onions, potatoes, red peppers. Fill glass jar 

 or the enameled tin cans three- fourths full of the above 

 mixture of vegetables and cereals. Make a smooth paste 

 of y 2 Ib. of wheat flour and blend in 5 gallons soup stock. 

 Boil 3 minutes and add 4 oz. salt. Pour this stock over 

 vegetables and fill cans. Partially seal glass jars. Cap and 

 tip tin cans. Sterilize 90 minutes if using the hot- water 

 bath outfit; 75 minutes if using a water-seal or 5-pound 

 steam-pressure outfit; 30 minutes if using the pressure- 

 cooker outfit. 



Checking List. Supplies needed before making soup. 

 After filling recipe, check with this list and then sterilize: 

 % Ib. lima beans, 1 Ib. rice, l / 2 Ib. pearl barley, 1 Ib. car- 

 rots, 1 Ib. onions, 1 medium-sized potato, 1 red pepper, y 2 

 Ib. flour, 4 oz. salt, 5 gal. soup stock. 



Cream of Pea Soup. Soak in cold water 8 Ib. of dry 

 peas overnight. Cook until soft. Mash fine. Add the 

 mashed peas to Sy 2 gal. of soup stock and bring to boil. 

 Pass the boiling liquid through a fine sieve. Make a smooth 

 paste of y 2 Ib. flour and add paste, 10 oz. of sugar, and 3 

 oz. of salt to the soup stock. Cook until soup begins to 

 thicken. Pack in glass jars or tin cans. Partially seal 

 glass jars. Cap and tip tin cans. Process 90 minutes if 

 using hot- water bath outfit; 80 minutes if using water- 



