Such a puree served in quantity does
nicely for the main dish in a light meal. Instead of the peas, dried
beans or lentils may be used if they are preferred.
SPLIT-PEA PUREE
(Sufficient to Serve Four)
3/4 c. split peas
1 pt. white stock
1 tsp. salt
1/8 tsp. pepper
2 Tb. butter
2 Tb. flour
Soak the peas overnight, and cook in sufficient water to cover well
until they are soft. When thoroughly soft, drain the water from the peas
and put them through a colander. Heat the stock and add to it the pea
puree, salt, and pepper. Rub the butter and flour together, moisten with
some of the warm liquid, and add to the soup. Cook for a few minutes
and serve.
CHOWDERS
61. CLAM CHOWDER.--The flavor of clams, like that of oysters and other
kinds of sea food, is offensive to some persons, but where this is not
the case, clam chowder is a popular dish of high food value. This kind
of soup is much used in localities where clams are plentiful.
CLAM CHOWDER
(Sufficient to Serve Eight)
1 c. water
1 qt. clams
1 small onion
1 c. sliced potatoes
1/2 c. stewed tomatoes
1/2 c. diced carrots
1/2 c. diced celery
1-1/2 c. milk
2 Tb. butter
1-1/2 tsp. salt
1/8 tsp. pepper
Add the water to the clams, and pick them over carefully to remove any
shell. Strain the liquid through cheesecloth, and then scald the clams
in it. Remove the clams and cook the vegetables in the liquid until they
are soft.
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