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Split Pea Soup.
Make a broth of some water that corned beef or salt, pork has been boiled in, and some beef bones. Do not let it be too salt; in that case use half water. Put 1 qt. of the split peas in enough of the water to cover them; when they have stewed soft, mash them through a colander, and then mix with them 2 qts. of the broth, in which the bones have been boiling; add 1 onion, and 1 turnip, chopped up, and 1 carrot, grated. Just before serving put small pieces of toast in the soup.
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