Vegetable Soup
1 cup chopped carrot 1 cup chopped turnip 1 cup chopped celery cup butter or pork fat 2 cups chopped potato 1 cup chopped onion 4 cups milk salt, pepper, cayenne Parboil potatoes ten minutes. Melt butter, add vegetables, cook ten minutes, stirring occasionally. Add water and boil until vegetables are tender. Season, strain, garnish with parsley, and serve. 2 cups black beans 8 cups water Black Bean Purée 4 tablespoons chopped pork 3 tablespoons chopped onion 2 tablespoons flour 1 lemon sliced 1½ teaspoons salt 6 cloves teaspoon mustard 2 tablespoons butter 1 hard-cooked egg Soak beans over night, drain, add water, and cook until tender - four or five hours. Press through a sieve; cook pork in a frying pan; add onion, cook five minutes; add bean mixture; melt butter; add flour and seasonings; combine mixtures; strain. Garnish with egg cut in slices and lemon.
A ham bone cooked with the beans is considered by many to be an improvement.
Split Pea Purée 2 cups split peas 8 cups water 3 tablespoons chopped onion 1 teaspoon salt 2 cups milk 2 drops tabasco sauce 4 tablespoons chopped pork 2 tablespoons butter 2 tablespoons flour 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 Purée Prepare the same as split pea purée, substituting one and one half cups lentils for split peas.