The Boston cooking-school cook book

cup cream Break celery in one-inch pieces, and pound in a mortar. Cook in double boiler with onion and milk twenty minutes. Thicken with butter and flour cooked together. Season with salt and pepper, add cream, strain into tureen, and serve at once. Corn Soup 1 can corn 1 pint boiling water 1 pint milk 1 slice onion 2 tablespoons butter 2 tablespoons flour 1 teaspoon salt Few grains pepper Chop the corn, add water, and simmer twenty minutes; rub through a sieve. Scald milk with onion, remove onion, and add milk to corn. Bind with butter and flour cooked together. Add salt and pepper. Halibut Soup ¾ cup cold boiled halibut 1 pint milk 1 slice onion Blade of mace 3 tablespoons butter 1½ tablespoons flour ½ teaspoon salt Few grains pepper Rub fish through a sieve. Scald milk with onion and mace. Remove seasonings, and add fish. Bind with half the butter and flour cooked together. Add salt, pepper, and the remaining butter in small pieces. Pea Soup 1 can Marrowfat peas 2 teaspoons sugar 1 pint cold water 1 pint milk 1 slice onion 2 tablespoons butter 2 tablespoons flour 1 teaspoon salt ⅛ teaspoon pepper Drain peas from their liquor, add sugar and cold water, and simmer twenty minutes. Rub through a sieve, reheat, and thicken with butter and flour cooked together. Scald milk with onion, remove onion, and add milk to pea mixture, season with salt and pepper. Peas too old to serve as a vegetable may be utilized for soups. Split Pea Soup 1 cup dried split peas 2½ quarts cold water 1 pint milk ½ onion 3 tablespoons butter 2 tablespoons flour 1½ teaspoons salt ⅛ teaspoon pepper 2–inch cube fat salt pork Pick over peas and soak several hours, drain, add cold water, pork, and onion. Simmer three or four hours, or until soft; rub through a sieve. Add butter and flour cooked together, salt, and pepper. Dilute with milk, adding more if necessary. The water in which a ham has been cooked may be used; in such case omit salt. Kornlet