The economical cook book

Pick over and wash a quart of split peas, pat them in a soap-kettle with three quarts of cold water, and the bones and trimmings of cold roast beef or mutton, two heads of celery washed and out up, two onions peeled and sliced, and a bunch of parsley and thyme, with pepper and salt to your taste ; bring all to a boil, and set aside to simmer slowly for four hours, stirring very often to prevent the peas from sticking and burning ; when done take out the bones and the parsley and thyme, which should be SOUPS. IT tied in a little bunch before they are put in the soup, and press the soup through a colander with the back of a wooden spoon; put over the fire again, give a boil up, and serve with sippets of fried bread or toast. This soup may be made with the little white winter beans instead of the split peas, and is almost as good. Split Pen Soup, No. a. Put in a soup-kettle the bones from cold roast beef or mutton, with two quarts of cold water, a carrot cut in small pieces, an onion, and a head of celery cut small, with pepper and salt to joar taste; corer closely and simmer for three hours. Put a pint of split peas in a stew-pan, with three pints of cold water, and boil slowly for two hours, stirring them frequently to prevent their burning. When the soup is done, take out the bones, leaving the vegetables in the broth; chop a bunch of parsley and add it, mash the peas through a colander, add them to the broch, boil ten minutes and serve. Vegetable Soop. Put in a gallon stew-pan three ounces of butter, set it over a slow fire; whilst it is melting, slice two large onions cut in thin pieces, one turnip, one carrot, and a head of celery; put them in the butter, and cover them closely until they are slightly browned, shaking frequently to prevent their burning. This will take about twenty-five minutes. Have ready a pint of beans or split peas which have been soaked in cold water all night, bring them to a boil in two quarts of water. When the vegetables are browned pour the boiling peas over them with the water they are in, add two more quarts of water, bring all to a boil, skim it well, add to it a slice of stale bread, a blade of mace, two dozen allspice, the same of peppercorns; cover it closely and let it simmer for three hours, strain and press through a colander with a wooden spoon, return to the kettle, give a boil up and serve. 18 aOOKEBT FROM BJPEElEiraX. Okn Soup. Two pounds of beef boiled in two gallons of water, well skimmed while boiling; add four dozen okras sliced, one onion chopped fine, half a coffeespoonful of Lima beans, one small green pepper, six tomatoes, one teaspoonful of salt; cover the pot and boil for four hours. Before serving, add two crabs that have been boiled and picked. * VoiiiUoi fur Soup. Beat the yolks of two eggs, add a saltspoonful of salt, and flour to make a stiff dough; flour your paste-board, and roll out the dough as thin as paper, dust it well with flour, roll it up closely, and shave from the end as you would cabbage for coleslaw, with a sharp knife dipped in flour, spread on your board with a little flour dusted over it, and let it lie for two hours or more; scatter it lightly into the boiling soup, and let it simmer ten minutes, and serve. * Dumplings for Pepper Pot. Rub into a pint of prepared flour an even tablespoon of good lard, add a saltspoonful of salt, mix into a rather soft dough with cold water, flour your paste-board, and roll out about a quarter of an inch in thickness, cut in long strips half an inch wide, and these into squares, dusting them with flour as you proceed to prevent their sticking together, drop them in the boiling soup and cook them ten minutes. Mm. 19 FISH. * To boil % SalmoiL