My Pet Recipes, Tried and True | Page 4

piece of butter size of an egg; let it boil up just once, then
remove from the fire immediately.
CREAM OF PEA SOUP.
MISS RUTH SCOTT.
One tin of peas and one pint of water, a very small piece of onion, let it
boil about twenty minutes, strain and mash through sieve. Two
tablespoonfuls of butter, and one of flour, well blended together. Add

that to the peas. Last of all add a pint or _more of boiling milk_. Put on
the stove till it thickens, but be careful not to let it boil.
PALESTINE SOUP.
MRS. W. COOK.
Wash and pare two pounds of artichokes and put them in a stewpan
with a slice of butter, two or three strips of bacon rind, which have been
scalded and scraped and two bay leaves. Put the lid on the stew pan and
let the vegetables "sweat" over the fire for eight or ten minutes, shaking
the pan occasionally to keep them from sticking. Pour on water to
cover the artichokes and stew gently till soft. Rub them through a sieve,
mix the liquor they were boiled in with them, make the soup hot and
add boiling milk until it is as thick as double cream. Add pepper and
salt to taste. Just before serving, mix with the soup a quarter of a pint of
hot cream. This addition will be a valuable one, but may be dispensed
with.
PUREE DE PETIT POIS.
MISS STEVENSON.
One pint green peas, two yolks of egg, one gill cream, one and one half
pints stock, salt and pepper. Strain the liquid from the peas, put them
with the stock in a saucepan and simmer twenty minutes; pass them
through a sieve, pour back to the pan, add yolks, cream, pepper and salt,
and stir over the fire until it begins to thicken; do not allow it to boil. A
spray of mint boiled with the peas is a great improvement.
PUREE DE VEAU.
Four ounces pounded veal, one pint stock, one ounce butter, one ounce
flour, yolks of two eggs, few drops of lemon juice, one half pint
whipped cream. Mix veal and butter together in a saucepan, add flour,
then by degrees the stock (hot) just boil up. Mix yolks and add little by
little the cream, a few drops of cochineal, salt and pepper, pour over
this the contents of the saucepan very carefully.

TOMATO SOUP.
MRS. HENRY THOMSON.
One pint of stewed tomatoes, add a pinch of soda, stir till it ceases
foaming, then add one pint boiling water and one pint of milk, strain
and put on the stove and when near boiling, add a tablespoonful of
cornstarch, wet it with a little cold milk, one tablespoon butter, a little
pepper and salt to taste.
TOMATO SOUP.
MISS EDITH HENRY.
Take a tin of tomatoes and add half a pint of water. Let this boil for half
an hour till the tomatoes are well broken. Add a tablespoonful of
cornstarch, dissolved in a little cold water and mix well. Flavor with
salt and pepper to taste, and half a small onion. Then add a quart of
milk. Let this boil and stir well, so that it will mix, and be careful that it
does not burn on the bottom of the pan.
TURKISH SOUP.
MRS. W. COOK.
One quart of white stock, one half teacupful of rice, yolks of two eggs,
one tablespoon cream, salt and pepper. In preparing this soup boil first
the rice in the stock for twenty minutes. Then pass the whole through a
wire sieve, rubbing through such of the rice as may stick with a spoon,
then stir it thoroughly to beat out such lumps as the rice may have
formed and return all to the saucepan. The yolk of egg, cream, pepper
and salt, must now be well beaten together and added to the stock and
rice, the whole stirred over the fire for two minutes, care being taken to
prevent boiling after the eggs are put in, or they will curdle. This soup
should be served very hot and is excellent.
TURTLE BEAN SOUP.

MISS FRASER.
One pint of black beans, boil in two quarts of water, one onion, two
carrots, small teaspoon of allspice, five or six cloves, a small bit of
bacon or ham. A good bone of roast beef or mutton, let all boil till quite
tender perhaps two hours. Then turn into a colander, take out the bone
and rub all the rest with a wooden spoon through the colander, if this is
too thick add some stock or water. Some meat balls can be added.
FISH AND OYSTERS.
"Now good digestion wait on appetite,
And health on
both."--MACBETH.
RULE FOR SELECTING FISH.
If the gills are red, the eyes full, and the