1 cup white beans 1 1/2 quarts water.
2 teaspoons salt.
1 1/2 tablespoons butter 1 1/2 tablespoons flour 2 cups milk.
1/2 teaspoon onion salt.
Put the beans to soak over night if possible. Drain and put to cook in the boiling water. "When tender, rub through a colander and add to the liquid in which they were cooked. Make a white sauce of the flour, butter and milk (part cream if possible). Then add the salt and turn into the mashed beans. Cook together 5 minutes and serve.
1 cup dried lima beans.
1 quart water.
2 cups milk.
1 tablespoon butter 1 tablespoon flour 1 teaspoon salt.
1/4 teaspoon onion salt.
Soak the beans in cold water over night if possible. Put to cook in a quart of boiling water. Let simmer until the beans are perfectly tender, then put through a colander. Make a white sauce of the milk, flour, butter and salt. Add the bean puree and water sufficient to make one quart of soup. Add the salt and onion salt just before serving.
1/2 cup Scotch or dried green peas.
1 quart water.
2 tablespoons butter.
2 tablespoons flour 2 cups milk.
1 1/2 teaspoons salt 1 tablespoon sugar.
Cook the peas 5 to 6 hours, or until tender, in the quart of water. Rub through the colander. Add water sufficient to make 1 pint of puree. Put the milk to heat in a double boiler. Prepare a white sauce, made by rubbing together the butter and flour and a little warm milk. The white sauce should cook about 10 minutes in a double boiler, then add it to the body of the soup.
After the white sauce and puree have cooked a few moments, add the salt and sugar and serve. This makes 1 quart.
1 cup split peas 2 1/2 quarts water.
2 tablespoons chopped onion.
3 tablespoons butter 3 tablespoons flour 1 1/2 teaspoons salt 1 pint milk.
Wash the peas and soak them over night in cold water, drain and rinse thoroughly, add 2 1/2 quarts of cold water and the onion. Cook slowly until soft, rub through a strainer. Make a white sauce of the remaining ingredients and add to the above. Cook together 5 minutes.
1 quart Vegetable Bouillon or Savora Bouillon.
4 tablespoons flour, slightly browned.
3 tablespoons butter 1/2 cup cream 1/2 cup whipping cream 1/2 egg white.
Rub the flour and butter together. Heat the vegetable bouillon and pour slowly over the flour and butter, stirring meanwhile. Let boil 5 minutes, add the cream and reheat. Serve in bouillon cups. Beat the whipping cream until stiff, add one-half of a beaten egg white and season with a few grains of salt, also one-fourth teaspoon sugar. Serve a spoonful of the seasoned whipped cream on top of each serving of bouillon.