Split Pea Puree

2 cups split peas 8 cups water.

3 tablespoons chopped onion 1 teaspoon salt.

2 drops Tabasco Sauce 4 tablespoons chopped pork 2 tablespoons butter 2 tablespoons flour.

2 cups milk.

Soak peas over night, drain, cook until tender. Cook onion and salt pork together ten minutes; add to pea mixture. Press through a sieve, melt butter, add flour, milk, seasonings, and cook five minutes. Combine mixtures, and serve.

Lentil Puree

Prepare the same as Split Pea Puree, substituting one and one half cups lentils for split peas.

White Soup

2 cups white stock 2 cups cream salt and pepper.

1 cup cooked rice.

2 tablespoons butter 2 tablespoons flour.

Make a white sauce of butter, flour and cream. Add white stock, cooked rice, seasonings; reheat and serve.

Chicken Stock

Cook a fowl in cold water to cover; add seasonings, strain, and use for stock.

Peanut Soup

2 cups shelled and blanched peanuts.

¼ cup onion.

¼ cup celery.

2 cups white stock.

4 tablespoons butter 2 tablespoons flour 2 cups milk salt, cayenne, paprika.

Chop peanuts in meat chopper. Cook chopped nuts, onion and celery in white stock twenty minutes. Melt butter; add flour, milk and seasonings; cook five minutes. Combine mixtures, strain and serve.

Mushroom Soup

4 cups mushrooms 4 cups water 4 cups chicken stock 4 tablespoons butter.

3 tablespoons flour 1 cup cream salt and pepper celery salt.

Clean and chop mushrooms; cook in water until tender; press through a sieve. Melt butter; add flour, white stock; cook five minutes; add mushroom mixture, cream and seasonings; reheat, strain and serve.