A Course of Lectures on the Principles of Domestic Economy and Cookery

_Question._ If you made it of bread wouldn't you have to use more sugar in it? MISS CORSON. Yes, if you use bread you would have to use more sugar. _Question._ Do you have any salt in it? MISS CORSON. You don't need to put any salt in it. You can if you want to. There is no necessity for it, because there will be salt both in your bread and in your cake. _Question._ Do you flavor the custard? MISS CORSON. No, just the plainest custard. You will find that the French fruit will give the custard all the flavor you require. You will find that if you put the custard into a pitcher after it is made you can pour it into the pudding very much more readily than if you try to pour it from the bowl. Either put it into a pitcher or use a cup, because you will have to pour it slowly in order to let it thoroughly absorb. PEA SOUP WITH CRUSTS. Next take the recipe for pea soup. Some of the ladies who were at the Monday afternoon lesson will need only to make one or two notes, and the others will take the full recipe. For pea soup, four quarts, use a cupful of dried peas, yellow split peas. Pick them over, wash them in cold water, put them over the fire in two quarts of cold water and let them heat slowly. As the water heats it softens the peas. When it is boiling add half a cupful more of cold water and let that heat; then add more cold water; continue to add cold water, half a cupful at a time, until you have used two quarts more of cold water in addition to the first two quarts. The object of adding cold water slowly is to soften the peas, by reducing the heat of the water and then gradually increasing it again you soften the peas so that you can cook them in from an hour and a half to two hours. Boil them very slowly without the