Mrs. Lincoln's Boston cook book

A very good bean soup may be made from the remains of baked beans. Add one quart of water and a slice of onion to each pint of beans. Boil to a pulp, mash, and season. Or make the soup of equal parts of white beans and canned or dried sweet corn. If dried corn, soak it over night, chop it fine, and boil it with the beans. If canned corn, chop it, and add it to the beans after straining. But whichever way it is prepared, do not boil the beans in the water in which they were soaked, nor serve them without straining, to remove the hulls, which contain no nutriment and are indigestible. 1 tablespoonful flour. Pick over and wash the peas. Soak over night, or for several hours in cold water. Put them on to boil in three pints of fresh cold water, and let them simmer until dissolved, adding enough more water, as it boils away, to keep three pints of liquid in the kettle. Keep it well scraped from the sides of the kettle. When soft, rub through a strainer and put on to boil again. Add either water, stock, milk, or cream to make the consistency you wish. It should be more like a puree than a soup. Cook one large tablespoonful of butter and one of flour together, and add to the strained soup when boiling. Add the salt and pepper, and when it has simmered ten minutes, serve at once with fried dice of bread. This is delicious made in this simple way It must always be strained, and thickened with the flour and butter, or it will separate as it cools. It will be smooth, perfectly free from grease ; and those who like the natural Split Pea Soup. 1 cup dried split peas. 3 pints cold water. 1 tablespoonful butter. % teaspoonful sugar. 1 teaspoonful salt. 1 saltspoonful white pepper. ISO The Boston Cook Book. taste of the peas prefer it to any other way of cooking. Do not think you must boil more or less salt pork with it, as most receipts advise. It may be varied in many ways, by adding half a can of tomatoes before straining, or by boiling with the peas a small onion which has first been cut fine and fried in a little butter, or by adding any remnants of bone or meat, being careful to remove them before straining. Always use the split peas, as the hulls have been removed, and they cook much more quickly than the whole peas. Green Pea Soup. 1 quart green peas. saltspoonful pepper. 1 quart water. % teaspoonf ul sugar. 1 pint milk. 1 tablespoonful butter. 3^ teaspoonful salt. 1 tablespoonful flour. Put the peas into one pint of boiling water, and cook until soft. Mash them in the water in which they were boiled, and rub through a strainer, gradually adding a pint of hot water, which will help to separate the pulp from the skins. Put on to boil again. Cook the butter and flour in a small saucepan, being careful not to brown it. Stir it into the boiling soup. Add the salt, sugar, pepper, and the milk, which should be hot, using enough milk to make it the consistency you prefer. This is a very good way to use peas that are old and hard, and unfit to serve as a vegetable, which is often the case with those that come from a market. When the pods are fresh, wash them thoroughly ; allow more water, and boil them with the peas. Green Corn Soup. 6 ears sweet corn, or enough to % saltspoonful white pepper. make 1 pint raw pulp. 1 teaspoonful sugar. Water to cover the ears. 1 teaspoonful flour.