Soak one pint of Scotch peas over night. When ready to cook, put into a quart of boiling water and simmer slowly until quite dry and well ...

4 cups split peas, 1 carrot, 1 turnip, 2 onions, 4 qts. Water, 4 sticks celery, 2 teaspoons herb powder, 1 tablespoon lemon juice, 1 oz. butter. ...

1 lb. pears, 1 qt. water, sugar and flavoring, 1 tablespoon sago. Wash the pears and cut into quarters, but do not peel or core. Put into a ...

1 lb. plum, 1 qt. water, sugar and flavoring, 1-tablespoon sago. Wash the plums and cut into quarters, but do not peel or core. Put into a saucepan ...

Peel thinly 2 lbs. potatoes. (A floury kind should be used for this soup.) Cut into small pieces, and put into a saucepan with enough water to cover ...

For each quart of soup required, cook a pint of sliced potatoes in sufficient water to cover them. When tender, rub through a colander. Return to ...

2 lbs. of potatoes, 1/2 stick of celery or the outer stalks of a head of celery, saving the heart for table use; 1 large Spanish onion, 1 pint of ...

1-1/2 c. sliced potatoes, 1 small onion, sliced, 1 c. water, 1-1/2 c. milk, 1 tsp. salt 1/8 tsp. pepper and 2 Tb. butter. Cook the potatoes and ...

Cook a quart of sliced potatoes in as little water as possible. When done, rub through a colander. Add salt, a quart of rich milk, and reheat. If ...

Breakup a cupful of vermicelli and drop into boiling water. Let it cook for ten or fifteen minutes, and then turn into a colander to drain. Have ...