Black Bean Puree

1 1/2 cupfuls black beans Small piece ham (about a half pound) 4 tablespoonfuls minced onion 2 stalks celery, or a Few dried celery leaves 4 tablespoonfuls bacon or ham fat

2 hard-cooked eggs

3 cloves

1 1/2 teaspoonfuls salt 1 teaspoonful pepper 1 teaspoonful mustard 1 teaspoonful lemon juice 3 tablespoonfuls flour

Soak the beans over night in water to cover. Drain, add 2 quarts of boiling water and 1/8 teaspoonful soda, and boil gently till tender, about four hours, adding the ham the last hour, with the celery, cloves and onion, which should be fried in half the bacon fat. Mix the other seasonings with the flour, rub with the remaining fat and thicken the soup mixture. Then press through a sieve, add the lemon juice and the hard-cooked egg, chopped fine, and serve with entire wheat or rye biscuits.

Peanut Puree

I quart milk

1 cupful peanut butter, or pounded peanuts 1 bay leaf 1/2 teaspoonful salt

2 tablespoonfuls flour 1 teaspoonful celery seed 1/2 teaspoonful onion juice 1/4 teaspoonful paprika 1 cupful cold milk (extra)

Cook the peanut butter, milk, bay leaf and seasonings in a double boiler top until boiling hot, and the peanuts are soft. Mix the flour and cold milk together thoroughly. Add to the soup; set over hot water and cook fifteen minutes. Strain and serve.

Lima Bean Puree

1 1/2 cupfuls lima beans

1 quart boiling water

2 tablespoonfuls minced onion

2 tablespoonfuls minced carrot

1/2 tablespoonful minced pimento

Bit of bay leaf

1/4 teaspoonful pepper

2 cupfuls milk

4 tablespoonfuls butter or bacon fat 1/3 cupful flour

1 cupful cream or rich milk 1 1/2 teaspoonfuls salt

2 tablespoonfuls tomato catsup

Soak the beans over night, then drain, rinse and put on to cook with 1/4 teaspoonful soda in the water. When half done, drain again, and put on to cook in 1 quart of water with the onion, carrot, pimento and bay leaf. When the beans are tender, remove one cupful; rub the balance through a sieve, make a sauce of the milk, bacon fat and the flour; combine the mixtures, season, add the cream and the whole beans and re-heat. Serve with buttered toast. There should be a quart of the puree after the beans are sifted through. If the amount is short, add water to make up the balance. If a thinner soup is desired, add an extra pint of water; in this case a pint of sliced, blanched potatoes are an addition.

Chestnut Puree

I pint Italian or American chestnuts (blanched and shelled)

1 quart soup stock

1 pint rich milk

Sprig parsley

1 slice onion

3 tablespoonfuls butter

4 tablespoonfuls flour Dash nutmeg

Salt and pepper 1 or 2 eggs

Boil the chestnuts till soft enough to sift. In the meantime scald the onion and parsley in the milk. Then remove; add the chestnuts to the soup stock which should preferably be chicken, and thicken with the butter and flour rubbed together. Beat the eggs light, add to the milk, combine the mixtures and let them come barely to boiling point. Season and serve immediately.