Monday - Lesson 2 - Making Luncheon Or Supper
Description
This section is from the book "Lessons In Cooking Through Preparation Of Meals", by Eva Robeeta Robinson. Also available from Amazon: Lessons in Cooking Through Preparation of Meals.
Monday - Lesson 2 - Making Luncheon Or Supper
Cream Of Pea Soup - Croutons
Cream Of Pea Soup
To 1/2 can of peas add 1 teaspoon sugar, 1/2 teaspoon salt, 1 cup cold water, and 1 thin slice of onion. Simmer 20 minutes and then rub through a puree sieve.
Melt I tablespoon butter, to it add 1 tablespoon flour, and rub to a smooth paste. Gradually to this add 1 cup hot milk and blend smoothly. Cook, stirring constantly, for several minutes and until the mixture thickens.
Add the peas, a dash of pepper, heat thoroughly and serve. (Any fresh "leftover" or canned vegetables may be used thus.)
Croutons
Cut stale bread in slices from 1/4 to 1/2 inch thick; then cut into small cubes. Brown in the oven, taking care that they are turned frequently enough to brown them evenly.
Cocoa
Scald 3 cups of milk in a double-boiler; mix well 2 tablespoons cocoa powder, 2 tablespoons sugar, 1 teaspoon cornstarch and 1/8 teaspoon salt in a saucepan and stir in gradually 1 cup boiling water and let boil 5 or 6 minutes; turn the liquid into the hot milk and beat with a whisk or egg-beater 5 minutes. A scant teaspoon of vanilla added just before serving greatly improves the flavor.
Serve with additional cream and sugar if desired, or with whipped cream, putting the cream in the cup and pouring the cocoa on it.
In the above method of making cocoa the cornstarch gives a creamy consistency and the salt takes off any flat taste.
Preparing The Meal
Start the peas to cooking for the cream of pea soup, and while they are simmering cut the bread for the croutons. Light the oven burners and put the croutons in a flat pan in the oven to dry out slowly.
Next put the milk for the cocoa, and also the soup, in the double-boiler to heat, and while heating melt the butter and add the flour for thickening for the cream soup. Add the hot milk to this, and, when well blended, boil a few minutes and set over hot water, to continue cooking while the peas are rubbed through a sieve. Add the puree mixture to the thickened milk and let it cook while finishing the cocoa.
Add hot water to the cocoa and sugar mixture, boil, and add to hot milk. Let cook a few minutes longer while cutting the bread and butter for luncheon.
If you do not have a warming closet, fill the soup plates and tureen with hot water, and when soup is ready to serve pour out the water, wipe the dishes, fill the tureen, and send with the hot plates to the table.
At the same time fill the cups with hot water, so that they may be heating while the soup is being eaten.
When ready for the cocoa, pour into a hot chocolate pot and serve at once.
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