Fresh Green Pea Soup

Ingredients

• six people
• two eggs just before serving
• salt
• pepper

Directions

1. Green Peas, Onion or Celery,

2. Hull quantity desired. Grind very fine in vegetable mill, grind with this just a trace of celery or onion for flavor, add enough rich milk to bring to the consistency of soup and warm to about 145“ to 150° Fahrenheit. Salt to taste and serve.

3. VEGETABLE SOUP (NO. i).

4. I Tomato, i small Apple,

5. I Carrot, i oz. Nuts,

6. I Small Pepper, V2 cup Wheat Flakes,

7. I Stalk Celery, Milk,

8. Put all through fine vegetable grinder, add sufficient milk to make quantity desired, allow to stand an hour or two, heat, stirring in cup of thick cream, and serve.

9. VEGETABLE SOUP (NO. 2).

10. I White Turnip, A little Cabbage,

11. I Carrot, Few pieces Celery,

12. I very small Onion, Salt,

13. Chop fine or grind all vegetables. Hardly cover with warm water, and let stand three or four hours until soft. Add \½ pints of rich warm milk, thicken with a lit- tle flaked wheat, add butter and serve. This will serve five or six people. To this can be added stiffly beaten whites of two eggs just before serving. It will be an im- provement.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.