San Rafael cook book, 1906

Shell and wash peas (1 pt. after they are shelled) put them into 3 pts. boiling water with % small onion, cook uncovered after coming to a boil until peas are quite soft. Rub through sieve with back ofwooden spoon. Put this back into saucepan, add 3 cups milk, salt and pepper to taste ar.d put on stove. Melt 1 tablespoon butter and add 1 "tablespoon flour (oft stove) rub until smooth, and cook until it froths. Stir this into boiling soup. Cook one or two minutes and serve. CREAM OF SPINACH SOUP—Mrs. E. Q. Smith, ^ash carefully 2 qts. of spinach; boil until tender in salt water, drain ■and drop into cold water to heighten color. Put through a potato ricer. Have ready,: IqJtijpfrthin white sauce made with 2 scant tablespoons butter and 3 tablespoons .flour and 1 qt. milk; add this sauce gradually to the pulp, stirring and rubbing that it may be smoothly blended. Put on the fire and stir almost constantly, unless in double boiler, until it toils; season highly and strain. Return to fire and just before serving add % cup of whipped cream. SALSIFY OR MOCK OYSTER SOUP— Nelly Wood. Cook 1 bunch of oyster plant in as little water as possible and when tender pass through puree strainer; add to the pulp 1 qt. of milk and 1 pt. of stock, 1 teaspoon corn starch, salt and pepper to taste. A little cream added last is an improvement. Can be made pf all. milk, but some stock is preferable. TOMATO BISQUE— Mrs. Geo. Bunn. 1 qt. cooked tomatoes, 2 qts. sweet milk, 1 level tablespoon cornstarch, salt, butter, paprika or white pepper, 1 teaspoon soda. Strain the tomatoes and put on to heat; when boiling put in soda, then add the hot milk, sugar, salt, pepper, and butter. COok the cornstarch In milk before adding tomatoes, to prevent curdling. Some prefer a little sugar added. 1 cup of cream is an' improvement. CREAM OF CORN SOUP— Mrs. W. F. Jones. Remove the corn from 1 can; cover with 3 cups of water; simmer for one hour; press through a sieve. Scald 3 cups of milk; add tie corn and 1 tablespoon of butter well mixed with 1 tablespoon of flour. Cook until smooth, season with salt and pepper, add % cup of cream and stir until heated. Take from the fire, add 1 beaten egg, and serve at once. The egg or cream may be omitted, but the soup is far more delicious with the addition of both. The corn from twelve ears equals one can. CLAM CHOWDER — Mrs. W. F. C. Hasson. In the kettle in which the chowder is to be made fry several slices T>f salt pork. When nice and brown remove, and in the gravy put 4 large potatoes and 4 onions -which have been chopped; -season with salt and pepper, add from 1 qt. to 3 pts. of water, and boil half an hour. Take 1 qt. of clams or 1 can, and after cutting ofiE the black heads, chop and put them' -with the broth into the kettle about 10 minutes before taking up. When ready to serve, add pilot bread broken in small pieces. FISiH CHOWDER — Mrs. Jas. W. Cochrane. Slice fine four good sized onions and fry a light brown in butter; tjut any kind of raw fish in small dice, sufficient for two cups; four large potatoes cut in dice, four crushed soda crackers; salt and pepper to taste. Cover with boiling water and cook until potatoes are done. Add one cup of cream and serve. ... BISQUE OF LOBSTER A LA TOINVILLE— Mrs. Chas. S. Fay.