Take

4 medium-sized onions,
4 Tb. butter,
2 Tb. flour,
2-1/2 c. milk,
1 tsp. salt and
1/8 tsp. pepper.

Slice the onions and brown them in a frying pan with 2 tablespoonfuls of the butter. Make white sauce of the flour, the remaining butter, and the milk.

Add to this the browned onions, salt, and pepper.

Heat thoroughly and serve.

Tags: Soup Recipes, Vegetarian Recipes

Soak three fourths of a pint of dried Scotch peas over night in a quart of water.

In the morning put to cook in boiling water, cover closely and let them simmer gently four or five hours, or until the peas are very tender and well disintegrated; then rub through a colander to remove the skins.

If the peas are very dry, add a little water or milk occasionally, to moisten them and facilitate the sifting. Just before the peas are done, prepare potatoes enough to make a pint and a half, after being cut in thin slices.

Cook the potatoes until tender in a small amount of water, and rub them through a colander. Add the potatoes thus prepared to the sifted peas, and milk enough to make three and one half pints in all.

Return to the fire, and add a small head of celery cut finger lengths, and let the whole simmer together ten or fifteen minutes, until flavored. Remove the celery with a fork; add salt and a cup of thin cream.

This should make about two quarts of soup. If preferred, the peas may be cooked without soaking. It will, however, require a little longer time.

Tags: Soup Recipes, Vegetarian Recipes

We need:

1 quart tomatoes
1/4 teaspoon soda
4 tablespoons butter
4 tablespoons flour
1 quart milk
1 tablespoon salt
1/2 teaspoon pepper

Stew tomatoes slowly one-half hour; rub through strainer; heat and add soda. In the meantime, melt butter and stir in flour; add milk slowly, cooking over low fire until thick; add seasoning.

Take from fire and stir in hot tomatoes and serve immediately.

Tags: Soup Recipes, Vegetarian Recipes