Bean Soup

1 cup white beans

1 quart water

2 tablespoons butter

1 1/2 teaspoons salt 1 tablespoon flour 1 teaspoon onion salt

Soak the beans in cold water over night. Cook slowly in soft water for four or five hours or until the beans are perfectly tender. Put them through a colander; rub the butter, flour and salt together. Pour a little of the warm liquid over this, stirring while so doing, and then turn this into the remainder of the hot liquid. Add seasoning. Cook five to ten minutes. This should make one quart when finished. If lacking in quantity, add water sufficient to make one quart. Celery salt may be used in place of onion if preferred.

Cream Of Bean Soup

1 cup white beans 1 1/2 quarts water 2 teaspoons salt

2 tablespoons butter

2 tablespoons flour

2 cups milk or milk and cream

I teaspoon onion salt

Soak the beans over night. Drain, and cook in one and a half quarts of boiling water. When tender, rub through a colander, and add to the liquid in which they were cooked. Make a white sauce of the flour, butter, milk and cream. Then add the seasoning, and add to the mashed beans. Cook together five minutes, and serve.

Cream Of Lima Bean Soup

1 cup lima beans

1 quart water

2 cups milk

1 tablespoon butter 1 tablespoon flour 1 teaspoon salt

1/4 teaspoon onion salt

Soak the beans in cold water over night. Cook in a quart of boiling water. Let it simmer until the beans are perfectly tender; then press through a colander. Make a white sauce of the milk, flour, butter and salt. Add the bean puree and enough water to make one quart of soup. Add the salt and onion just before serving.

Butter Bean Soup

1/2 pound butter beans 1 quart cold water 4 ounces Spanish onions 4 ounces turnips 3 ounces carrots

2 stalks celery 1/2 ounce butter 1/2 ounce flour 1/2 pint milk Salt and pepper

Wash the beans, and soak them all night in the water. Put them into a saucepan, and when boiling, add the other vegetables and one-half teaspoon salt. Cook until the beans are tender - about two hours. Remove the carrot, turnip, onion and celery, and rub the beans through a sieve. Melt the butter, mix the flour, add the milk, and cook for ten minutes. Add the beans; bring to boiling point. Season, and serve.

Semolina Soup

1 1/2 pints lentil stock 1 1/2 ounces semolina Salt

Put the stock into a saucepan; when boiling, sprinkle in the semolina. Cook for twenty minutes. Season and serve.

Manhattan Soup

1 quart vegetable bouillon 4 tablespoons flour slightly browned

3 tablespoons butter

1/2 cup cream

1/2 cup whipped cream

Rub the flour and butter together. Heat the vegetable bouillon, and pour slowly over the flour and butter, stirring constantly. Boil five minutes, add the cream, and reheat. Serve in bouillon cups. Beat the whipping cream until stiff, and season with a few grains of salt; also one-fourth teaspoon sugar. Serve a spoon of the seasoned whipped cream on top of each serving of bouillon.