Cook Book Recipe

Ingredients:

• 2 cups shelved peas
• 4 cups water
• 1 small onion, minced
• 2 small potatoes, peeled and slice thin
• 1 tablespoon butter or margarine
• 1 egg yolk
• salt
• ½ teaspoon vetsin

Procedure:

• Boil the peas until they are tender. Drain and save the water, about 4 cups. Press the peas through a fine sieve, discarding the skins.
• Brown the onion in the butter. In a saucepan put the cooking water, peas, onion, butter and slice potatoes.
• eason with salt and vetsin. Bring to a boil and simmer until the potatoes are dissolved or mashed.
• Still in the well beaten egg yolk.

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Ingredients:

• 2 tablespoon quick-cooking tapioca
• 1 tablespoon sugar
• ½ cup orange juice
• 2-½ cup diced fresh fruit
• 1-½ cups water
• Dash of salt

Procedure:

• Place tapioca and water in saucepan. Bring to a boil stirring constantly. Remove from heat. Add sugar, salt, and concentrated orange juice; blend and cool, stirring once after 15 to 20 minutes.
• Cover and chill. Before serving, add fruits. If a thinner soup is desired, add more juice or lessen the fruits; garnish the bowl with halved strawberries, orange sections and bananas.

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