The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-05-30
HOUSEHOLD HINTS
Recipes for Soups.


Split Pea Soup-One pint dried peas,
four quarts water, one large onion
minced fine, four tablespoons sweet
drippings or butter which gives bet
ter flavor, three tablespoons flour, one
tablespoon minced celery or a few
dried celery leaves, one-half teaspoon
pepper, two teaspoons salt.
Wash the peas and soak them over
night in cold water. In the morning
pour off the water and put them in
the soup pot with three quarts of cold
water. Place on the fire and when the
water comes to the boiling point pour
it off and place the soup pot where
the contents will simmer for four
hours. Add the celery the last hour
of cooking. Cook the onion and drip
pings slowly in Il stewpan for half an
hour. Drain the water from the peas
(save this water) and put them in the
stewpan with the onions and drippings.
Then add the flour and cook half an
hour, stirring often. At the end of
this time mash fine and gradually add
the water in which the peas were boil
ed until the soup is like thick cream.
Then rub thru a sieve and return to
the fire; add the salt and pepper and
cook twenty minutes or more. Beans
can be used in the same way as peas.
Mixed Vegetable Soup-Three quarts
water, one quart shredded cabbage,
one half pint minced carrot, one pint
sliced. potato, one-half pint minced
turnip, one-half pint minced onion,
one leek, two tomatoes. two table
spoons minced celery, two tablespoons
butter or drippings, two tablespoons
green pepper, three teaspoons salt.
one-half teaspoon pepper.
Have the water boiling hard in a
stewpan and add all the vegetables ex-
cept the potatoes and tomatoes. Boil
rapidly for ten minutes, then draw
back where it will boil gently for one
hour. At the end of this time add the
other ingredients and cook one hour
longer. Have the cover partially off
the stewpan during the entire cooking.
This soup may be varied by using diff
ferent kinds of vegetables.
Melt the fat and when hot put in
the onions, which have been cut up
fine; cook slowly until the onions are
soft then over a hotter fire until the
onions are brown. but not at all burn
ed Add the boiling water or water
and milk, thicken with the flour stir
red up in a little cold water, IL 1t IS
desired to give the soup a little more
body" boil up we'll and serve. 1t is
a common custom to pour the soup
over pieces of Drowned bread before
serving A mild cheese, grated, is
good addition to the soup, particularly
il it is made with water
Cabbage and Potato Soup.-One-
half pint boiled cabbage. finely
minced, three medium sized potatoes,
one and one-half level tablespoons
butter, drippirgs, or other fat; one
teaspoonful salt, one-quarter tea
spoonful pepper, one and one-half
pints milk, whole or skim, or milk
and water, boiling hot.
Peel the potatoes. cover with boil
ing water and cook until tender usu-
ally thirty minutes; pour off the wa
ter and mash until fine and light. Add
the cabba ge, butter or other fat. and
seasoning. then slowly add the hot
milk or milk and water and boil up
we'll. If a thinner soup is required
the amount of milk or milk and water
can be increased. If liked, an onion
can be cut up fine and cooked in
little water may be added to the soup
to give additional flavor, or grated
cheese may be served with it. Kale,
turniPs, a mixture of vegetables
can be substituted for the cabbage. II
desired, and this is good way to use
IN leftover vegetables