Turnip Soup

2 cups hot mashed turnip.

1 cup hot mashed potato.

2 tablespoons flour 2 teaspoons salt.

½ onion.

4 cups scalded milk 4 tablespoons butter ⅛ teaspoon pepper.

Mix turnip, potato and scalded milk. Melt butter, add flour, salt and pepper; when well blended add turnip mixture and onion cut in small pieces. Cook in double boiler twenty minutes, stirring occasionally; strain and serve.

Water Cress Soup

3 cups chopped cress.

4 tablespoons butter.

2 tablespoons chopped onion.

1¼ teaspoons salt.

1 cup whipped cream.

4 cups milk 2 tablespoons flour 1 teaspoon beef extract cayenne and Worcestershire Sauce.

Cook cress, butter and onion together five minutes; add flour and seasonings. When smooth add milk in which extract has been mixed, cook twenty minutes, strain, serve and garnish with whipped cream.

Vegetable Soup

1 cup chopped carrot 1 cup chopped turnip 1 cup chopped celery ½ 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 milk and cook in doubler boiler until vegetables are tender. Season, strain, garnish with parsley and serve.

Black Bean Purge

2 cups black beans 8 cups water.

4 tablespoons chopped pork.

3 tablespoons chopped onion 2 tablespoons flour.

1½ teaspoons salt 6 cloves.

½ teaspoon mustard 2 tablespoons butter 1 hard-cooked egg.

1 lemon sliced.

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.