The Cook County cook book

J4 lb. fat bacon into small dice, slice an onion very fine, and fry with the pork for 10 minutes, stirring often. To a cup of split peas that have been soaked over night in cold water, add 2 qts. water; into this turn the fried pork and onion, and boil until the peas are reduced to a pulp, then rub through a coarse sieve, return to the fire, add 2 rounded tablespoons of rolled cracker, a sprig of parsley and a level saltspoon of white pepper. If the bacon has not sufficiently seasoned it, add salt, simmer for 10 minutes, and serve with bread and butter crisps. Crisps. — Trim off all crusts from a loaf of baker's cream bread, butter 1 end of the loaf, and with a sharp knife cut the thinnest possible slices. Roll the slices closely and fasten with a wooden toothpick, brown in the oven, and serve with the soup, either hot or cold. — Mrs. Bianca Pessinger, 124 S. 20th Ave., Maywood, 111. GREEN PEA SOUP.— Cover a qt. of green peas with hot water and boil with a small onion until they mash easily; mash and add 1 pt. of stock or water. Cook 2 tablespoons butter and 1 of flour until smooth, but not brown; add to the peas, and then add 1 cup of cream and 1 of milk; season, and let boil up nice. Strain and serve. — Mrs. Belle Thompson, 160 S. 19th Ave., Maywood, 111. IONIA PEA SOUP.— Add 1 qt. of dried peas to 5 of water and boil 4 hrs. Cut up 3 large onions, 2 heads of celery, 1 carrot, and 2 turnips, and add to the boiled peas and -water. Season with salt and pepper. Boil 2 hrs. more, thinning with water if necessary. Strain and add 1 tablespoon of butter. Serve hot, with dice of toast. — Mrs. C. J. Jeffries, Winnetka, 111. GREEN PEA SOUP WITH STOCK.— Wash the neck of lamb in cold water and put it into a soup-pot with 6 qts. of cold water. Add 2 tablespoons of salt, let boil gently for 2 hrs., and skim; add 1 qt. of shelled peas, a little pepper; cover and let boil for yz hr.; scrape the skins from a pt. of young potatoes; slice and add them to soup, cover and let boil ^ hr. longer. Work butter size of an egg and a dessertspoon of flour together, and add to soup 10 minutes before taking off the fire. — Mrs. E, D. Kelley, Winnetka, 111. PENNSYLVANIA PEA SOUP.— Put 1 qt. of full-grown peas in a saucepan with 3 pts. of boiling water and a little mint. Do not cover, and let boil rapidly, until peas are tender. Skim frequently, press the whole through a coarse sieve and return to the fire, letting it boil up once more. To this add a lump of sugar, and salt and pepper. Serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. RICE AND PEA SOUP.— Put 1 cup of washed rice in a granite-pan, allow it to boil gently until tender. Put 1 pt. of young peas into another saucepan and stew until tender. When both vegetables are cooked, put them together and add 1 pt. of hot water. Let boil, remove the pan to the side of the fire, and stir in, quickly, the yolk of an egg beaten, with 1 pt. of cream. Season to taste with salt and pepper, and a pinch of sugar. Pour over toasted brown bread, cut in small squares. — Mrs. C. J. Jeffries, Winnetka, 111.