6 ozs. sago, 2 qts. stock, juice of 1 lemon. Wash the sago and soak it for 1 hour. Put it in a saucepan with the lemon juice and stock, and stew ...

cook a pint of sliced potatoes in sufficient water to cover them. When tender, rub through a colander. Return to the fire, and add enough rich, ...

1/2 gill of milk, 1 gill water, 1/2 oz. semolina, a very small piece of mace, 1/4 oz. butter, 1/2 oz. grated cheese, pepper and salt to taste. Bring ...

For each quart of soup desired, simmer a cupful of split peas very slowly in three pints of boiling water for six hours, or until thoroughly ...

2 oz. of split peas cooked overnight, 3 oz. of potatoes cut into pieces, a piece of celery, a slice of Spanish onion chopped up, seasoning to taste. ...

Ingredients: 3/4 c. split peas, 1 pt. white stock, 1 tsp. salt, 1/8 tsp. pepper, 2 Tb. butter and 2 Tb. flour. Soak the peas overnight, and cook in ...

Pare and cut up into small pieces, enough white turnips to fill a pint cup, and cook in a small quantity of water. When tender, add three pints of ...

Cook a pint of brown lentils in a small quantity of boiling water. Add to the lentils when about half done, one medium sized onion cut in halves or ...

Take sufficient quantity of broth for 3 people, then boil it; beat up 1 egg well, two spoonfuls of flour, one cup milk; pour these gradually through ...

Three cups of sifted flour in which three teaspoonfuls of baking powder have been sifted; one cup of finely chopped suet, well rubbed into the ...