Nelson’s Home Comforts

Pea-pods headed for the bin, Mary Hooper says, can give soup a “most delicious flavour”—if you boil them for two or three hours.

In the late-nineteenth-century kitchen, thrift and good cooking go hand in hand in Nelson’s Home Comforts, Hooper’s practical guide now in its thirteenth edition. Its recipes coax rich soups from saved cooking liquor, turn beef tea into a moulded dish, and make a little ingenuity go a long way. For the home cook, the challenge is to make everyday ingredients inviting without wasting time or money; Hooper offers shortcuts and careful instructions, but also small revelations hidden in the scraps and leftovers. Which overlooked kitchen ingredient might transform your next pot of soup?

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