2 cups (1/2 lb.) flour

2 teaspoons baking powder

1 teaspoon chopped parsley

1 cup (4 ozs.) suet, chopped

1/4 teaspoon salt

1 teaspoon powdered herbs

Sift flour, baking powder, and salt into a bowl, add parsley and seasoning, rub in suet, and add sufficient water to make into stiff paste. Roll into balls, and steam two and one half hours. Serve in soup.

Black Bean Soup

4 cups (1 qt.) black beans 1 piece beef shank 1 veal knuckle

1 can tomatoes

2 onions, sliced 2 carrots, sliced

1 unpeeled potato, sliced

2 stalks celery, sliced

2 bay leaves 7 cloves

1 teaspoon mustard

2 teaspoons salt

1/2 teaspoon pepper 1/2 teaspoon paprika Hard-cooked eggs Lemon

Wash beans, cover with plenty of cold water and soak overnight. Next morning add to water and beans the shank and veal which have been seared in a pan, vegetables, bay leaves, and seasonings; now add enough more water to cover soup meat and cook slowly eight hours. Pour soup through colander, mashing through beans.

Reheat next day and to each plate of soup add one half hard-cooked egg, chopped fine, and two thin slices of lemon.

Cabbage Soup

1 firm cabbage

4 tablespoons (2 ozs.) butter substitute 8 cups (2 qts.) water

2 cups (1 pt.) milk

1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon celery salt Small squares toasted bread

Wash cabbage, slice it into soup pot, add butter substitute, cover and cook ten minutes over a gentle heat, add water, simmer one hour, then add milk and seasonings, bring to boiling point; serve hot with toasted bread.

Canned Corn Soup

1 can corn

2 cups (1 pt.) cold water

2 cups (1 pt.) scalded milk

1 tablespoon chopped onion

2 tablespoons (1 oz.) butter

2 tablespoons (1/2 oz.) flour

1 1/2 teaspoons salt

1/2 teaspoon celery salt

1/2 teaspoon white pepper

1 cup (1/2 pt.) whipped cream

Cook corn in water thirty minutes, add milk. Cook onion in butter for a few minutes, but do not allow it to brown; stir in flour, then add seasonings and corn mixture, cook eight minutes, add cream, and serve hot.

Corn Chowder

3 slices fat pork

2 onions, sliced

2 cups (1 pt.) diced potatoes

1 can corn

4 cups (1 qt.) milk, scalded 1 cup (1/2 pt.) tomato puree 1 teaspoon salt 1/2 teaspoon pepper

Cut pork in small pieces and fry in saucepan until quite brown. Add onions and fry but do not brown, stir in potatoes, cover with water and let potatoes cook until almost done. Then add corn, milk, tomato puree, and seasonings. Serve hot. The tomato puree is obtained by rubbing fresh or canned tomatoes through a sieve.

Cream Of Leek Soup

6 large leeks

2 tablespoons (1 oz.) drippings

1 teaspoon salt

8 cups (2 ats.) water

2 cups (1 pt.) milk or cream

1/4 teaspoon pepper 1/4 teaspoon paprika

2 tablespoons (1 oz.) butter

Slices thin brown toast

Wash and skin leeks, split lengthwise and cut in pieces one inch long. Melt drippings, add leeks and fry, stirring constantly that they do not brown, then add salt and water. Simmer three fourths of an hour or until liquor has been reduced to one quart, add milk, seasonings, and butter. Have toast in hot tureen and pour soup over this.