Black Bean Soup

15 cent soup bone. Cook day before. To half of the stock take one pint of black beans which have soaked over night. Cook them with stock one hour. Strain and add a little thickening and serve with slices of lemon.

Bean Soup

(Mrs. Slade.)

2 quarts of navy beans, 1 1/2 pound salt pork or bacon, 1 can of tomatoes, 2 large onions, 1 clove of garlic, 2 carrots, 1 stalk of celery, 1 turnip, white, 5 cloves, 1 bay leaf, 1 sweet pepper, 1/4 teaspoon of thyme, J teaspoon of soda. Soak the beans over night, drain, cover with water again, add the soda and let boil for five minutes. Drain again, then cover with water and add all the foregoing ingredients except the soda, Boil gently until the beans are soft. Press through the colander. As this makes a large quantity take only what is needed for one meal, return to the stove, thin with milk or cream, salt to taste and when hot it is ready to pour through a puree sieve and serve.

Corn Soup

1 can of corn, 1 quart of boiling milk. Butter, salt and pepper to taste. Press the corn through a colander and add to the quart of boiling milk, and season to taste. Serve hot with toast in squares.

Corn Soup

Ingredients - 1 can corn, 1 pint of water, 1 quart milk, 1/4 cup butter, I tablespoon chopped onion, 1/4 cup flour, 2 tablespoonsful salt, 1/4 teaspoon of white pepper, yolks of two eggs. Mode - Cook the corn with the cold water for 20 minutes. Cook the onion in the melted butter until light brown. Add flour, seasoning, and the milk gradually, then the corn; strain and re-heat, beat the yolks of eggs, put them into the soupturine, pour the soup slowly oyer them, mix well, serve in cups with spoonful of whipped cream in each cup.

Calf's Head Soup

(Mrs. T. B. Wyles.)

Have the butcher remove the eyes, jawbone and teeth from the calf's head and crush the bones. Cover with water, in which place an onion stuck with six cloves, and add a few (3) allspice berries and the tongue. Boil until the meat drops from the bones. Blanch the brains and parboil in the stock. Cut the tongue and brains into small dice. Mash the yolks of two hard-boiled eggs smooth with two tablespoons of flour and one tablespoon of butter; cut the whites of the two eggs into small dice. Boil down the stock to one-half the original quantity. Just before serving, add the meat, tongue, brains, whites of eggs and yolks thickening; season highly, and add a wineglass of sherry.

Cream Of Celery Soup

1 quart of chicken soup, 1 dessertspoonful of butter, 1 dessertspoonful of corn starch, 3 heads of celery, 1 quart of milk or cream. Take the white part of the celery and chop it as fine as possible. Put it to boil with the milk, and let it cook until it can be rubbed through a sieve. If too thick after it has been rubbed through, add a little more milk. Return it to the pot and add the chicken soup. When it has boiled about 10 minutes rub the butter and corn starch together and stir until it thickens; then season to taste with salt and white pepper.