lk and peanuts; cook until it
thickens and season to taste.

Chestnuts, too, make a splendid soup. Boil one quart of peeled and
blanched chestnuts in three pints of salt water until quite soft; pass
through sieve and add two tablespoons of sweet cream, and season to
taste. If too thick, add water.

Mock Oyster Soup

The oyster plant is used for this delicious dish--by many it is known as
salsify. Scrape the vegetable and cut into small pieces with a silver
knife (a steel knife would darken the oyster plant). Cook in just enough
water to keep from burning, and when tender press through a colander and
return to the water in which it was cooked. Add three cups of hot milk
which has been thickened with a little butter and flour and rubbed
together and seasoned with salt and white pepper. A little chopped
parsley may be added before serving. 1/2 cup cream instead of all milk
greatly improves taste.

French Oyster Soup

1 quart oysters
1 quart milk
1 slice onion
2 blades mace
1/3 cup flour
1/3 cup butter
2 egg yolks
salt and pepper

Clean oysters by pouring over 3/4 cup cold water. Drain, reserve liquor,
add oysters, slightly chopped, heat slowly to boiling point and let
simmer 20 minutes; strain.

Scald milk with onion and mace. Make white sauce and add oyster liquor.
Just before serving add egg yolks, slightly beaten.

Split Pea Soup (Green or Yellow)

1 1/2 pints split peas (green or yellow)
2 1/4 quarts water
2 small onions
1 carrot
1 parsnip (if at hand)
1 cup milk
1/2 cup cream
1 teaspoon salt (more if liked)
Pepper and paprika to taste
1 1/2 teaspoons sugar

Soak 1 1/2 pints of split peas over night; next day add 2 1/4 quarts
water and the vegetables, cut fine; also the sugar, salt and pepper and
cook slowly three hours; now mash through sieve. If it boils down too
much add a little water. After putting through sieve place on stove and
add hot milk and cream. If it is not thin enough to suit add more milk.

Stock may be used if same is available.

Black Bean Soup

One pint of black beans soaked over night in 3 quarts of water.

In the morning pour off the water and add fresh 3 quarts. Boil slowly 4
hours. When done there should be 1 quart. Add a quart of beef stock, 4
whole cloves, 4 whole allspice, 1 stalk