1826 



ENCYCLOPEDIA OP PRACTICAL HORTICULTURE 



later. Mash and beat the vegetables un- 

 til light and fine, then gradually beat in 

 the water in which they were boiled, 

 rub through the puree sieve and then put 

 back on the fire. Add the salt and pep- 

 per. Beat with an egg whisk for three 

 minutes, then gradually beat in the boil- 

 ing milk. Add the butter and minced 

 herbs and serve at once. 



Cream of Celeriac Soup 



One quart celeriac cut in cubes, one 

 quart white stock, one pint cream, one- 

 half pint canned peas, two tablespoonfuls 

 butter, two tablespoonfuls salt, one-half 

 tablespoonful pepper, yolks of two eggs 



Cook celeriac Gradually add the hot 

 white stock, rub through a fine sieve, re- 

 turn to the fire and add a cupful of 

 canned peas. Reserve one cupful of the 

 cream cold and add the remainder to the 

 •soup. Beat tbe yolks of the eggs well 

 and add the cold cream to them, then 

 stir the mixture into the soup. Draw 

 back from the fire and beat with the 

 whisk for one minute, then serve at once. 



Tomato Soup 



One quart peeled and finely cut to- 

 matoes, one quart cold water, one onion, 

 one tablespoonful sugar, two teaspoon- 

 fuls salt, one-half teaspoonful pepper, 

 two tablespoonfuls butter, four table- 

 spoonfuls cornstarch, one tablespoonful 

 flour. 



Mix the cornstarch with the water and 

 put into a stewpan with all the other 

 ingredients, except the butter and flour, 

 the onion being left whole. Stir fre- 

 quently until the soup boils, then cook 

 half an hour, counting from the time it 

 begins to boil. At the end of this time 

 beat the butter and flour together until 

 light and smooth and stir into the soup. 

 Cook 10 minutes longer, then take out 

 the onion and serve the soup with toasted 

 or fried bread. If a smooth soup is de- 

 sired strain through a fine sieve. This 

 is the simplest kind of tomato soup. It 

 may be varied by the addition of rice, 

 macaroni, beans, peas and other veg- 

 etables. Instead of the fried bread stale 

 bread may be cut in small pieces and put 

 in the bottom of the soup tureen. 



Okra and Tomato Soup 



One pint sliced okra, one and a half 

 pints tomatoes pared and cut fine, two 

 quarts water, three tablespoonfuls rice, 

 three tablespoonfuls mmced onion, one 

 green pepper (seeds removed and pepper 

 cut fine), three tablespoonfuls salt, one- 

 iourth teaspoonful pepper. 



Put all the ingredients into the soup 

 pot and cook gently for two hours, then 

 add two tablespoonfuls of butter or sweet 

 drippings and serve. The bones from 

 roast meat or boiled meat cooked with 

 this soup add to the flavor. 



Green Pea Soup 



One quart shelled peas, three pints 

 water, one quart milk, one onion, two 

 tablespoonfuls butter, one tablespoonful 

 flour, three level teaspoonfuls salt, one- 

 half teaspoonful pepper. 



Put the peas in a stewpan with the 

 boiling water and onion and cook until 

 tender, which will be about half an hour. 

 Pour off the water, saving for use later. 

 Mash the peas fine, then add the water 

 in which they were boiled and rub 

 through a puree sieve. Return to the 

 saucepan, add flour and butter, beaten 

 together and the salt and pepper. Now 

 gradually add the milk, which must be 

 boiling hot. Beat well and cook 10 min- 

 utes, stirring frequently. 



Split Pea Soup 



One pint split peas, four quarts water, 

 one-half pound salt pork, one large onion, 

 two tablespoonfuls celery, one tablespoon- 

 ful flour, one tablespoonful butter, one 

 teaspoonful pepper, one sprig parsley. 



Pick the peas over, that there may be 

 no blemished ones among them, then 

 wash and soak in cold water over night. 

 In the morning turn off the water and 

 put them in the soup pot, with the cold 

 water and salt pork. Simmer gently 

 seven hours, being careful that the soup 

 does not burn. When it has cooked six 

 hours add the seasoning. Have a large 

 wooden spoon to stir the soup. When 

 done it should be thin enough to pour. 

 By boiling it may become too thick; if 

 so, add boiling water. When thoroughly 

 cooked, the soup is smooth and rather 



