Beans can be used in precisely
the same way; and both bean and pea soups are nicer served with
_croutons_, or a thick slice of bread cut in dice, and fried brown and
crisp, or simply browned in the oven, and put into the tureen at the
moment of serving.
ONION SOUP.
Take three large onions, slice them very thin, and then fry to a bright
brown in a large spoonful of either butter or stock-fat, the latter
answering equally well. When brown, add half a teacupful of flour, and
stir constantly until red. Then pour in slowly one pint of boiling water,
stirring steadily till it is all in. Boil and mash fine four large
potatoes, and stir into one quart of boiling milk, taking care that there
are no lumps. Add this to the fried onions, with one teaspoonful of salt
and half a teaspoonful of white pepper. Let all boil for five minutes, and
then serve with toasted or fried bread. Simple as this seems, it is one of
the best of the vegetable soups, though it is made richer by the use of
stock instead of water.
BROWNED FLOUR FOR SOUPS.
Put a pint of sifted flour into a perfectly clean frying-pan, and stir and
turn constantly as it darkens, till the whole is an even dark brown. If
scorched at all, it is ruined, and should not be used for any purpose.
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