Bean And Tomato Soup

One pint of navy beans cooked in the cooking box. Mash to a pulp and press through a soup strainer. To the pulp add one quart of unseasoned soup stock, one pint of stewed or canned tomatoes, one onion sliced, one bay leaf, a stalk of celery or some green celery tops.

Bring all to the boiling point and place in the cooker one or two hours. Just before serving strain, rubbing through as much pulp as possible, strainer to be fine enough to retain the seeds. Add one rounded tablespoon each of butter and flour rubbed to a paste. Season to taste with pepper and salt. Bring to the boiling point and serve with toasted crackers.

Beef Tea

Cut lean beef into small pieces and put it in a granite or porcelain pail with a tight lid. Set the pail in a cooker kettle with boiling water. Keep it over a flame until the meat is boiling hot. Set it in the cooker three or four hours. Strain and season to taste.

Cinderella Soup

To two tablespoons of rice add all left over vegetables, meats, and bones, which are not to be utilized in other ways, but are dainty and good. Cover with boiling water. Boil a few minutes and place promptly in the cooker. At night strain. Season and serve on a poached egg in each bowl.

Green Corn Soup

Grate twelve ears of uncooked corn ; add to this three pints of white stock. When it boils remove to the cooker for two hours. Then reheat and stir in two tablespoonfuls of flour and one of butter beaten together, one-third of a cup of cracker crumbs, and one hard boiled egg chopped fine. Season to taste with salt, pepper, and celery salt, and, if liked, a little chopped parsley.

Esau's Pottage

Half a cup of lentils soaked several hours. Chop together one carrot, one parsnip, one turnip, and one small onion. Mix with the lentils and season with salt, pepper, and one grate of nutmeg. Rub butter the size of an almond into a teaspoon-ful of flour. Heat it with the vegetables and one quart of milk. Cover and stand in a kettle of boiling water. Boil ten minutes and place in the cooker six hours. Eat hot.

Hasty Soup

Strain one pint of canned tomatoes, rubbing through the pulp. Add one pint of water and a large cup of canned corn. When boiling, thicken with one tablespoonful of flour and two of butter rubbed together. Season to taste with salt and pepper and shut in the box until time to serve. Heat and add a pinch of soda and pour into it a cup of rich, hot cream. Serve with croutons.

Italian Soup

Cook in plenty of water three pounds of veal, seasoning with salt and pepper, and flavoring with thyme, marjoram, a bay leaf, and parsley. Boil ten minutes after it is skimmed, and set in a cooker four or five hours. Take out the meat. Strain. Reheat and put into it cooked macaroni cut into short lengths and a sprinkling of grated cheese.

Lentil Soup

Half a cup of lentils soaked over night, one carrot, one parsnip, one turnip, one small onion or other vegetable, all cut up small. Add a quart of boiling water. Season with salt, black pepper, and a teaspoon of butter. Boil a few minutes and set in the cooker about six hours. Strain or leave the vegetables in.