Peel and slice a quart of good "old" potatoes. Put them into the soup kettle with a large sliced onion, three stalks of celery cut into inch pieces, a quarter of a pound of butter, and pepper and salt to taste; stew slowly until reduced to a pulp, add a quart of good stock; simmer a few minutes longer, run through a colander into another saucepan and let it boil gently for five minutes. Just before ready to serve add a pint of hot cream, a piece of butter and a tablespoonful of minced parsley.
Soak three cupfuls of dried white beans for eight hours. Drain, cover them with two quarts of boiling water, and boil until the beans are tender and broken to pieces. Rub them and the water in which they have been boiled through a sieve and return to the fire. Add a quart of stock, in which a ham or a piece of corn beef has been boiled. If this is too salt, add other soup stock with it. Boil for an hour, season to taste; stir in a tablespoonful of butter rolled in one of flour and put into the tureen. Put a handful of croutons or dice of fried bread on the surface of the soup.
Have in the tureen three tablespoonfuls of hard-boiled egg, cut into dice, and a lemon, peeled and sliced as thin as paper. It is a surprisingly good imitation of mock turtle soup.
Soak a quart of beans for eight hours. Drain and soak an hour longer in warm water. Drain and put into a soup pot with a gallon of cold water, and bring slowly to a boil. Add a half pound of fat salt pork, chopped, two sliced onions and a bay leaf. Let all simmer gently for four hours. At the end of that time run and press the soup through a sieve, and return it to the pot with a quart of canned tomatoes seasoned, and sweetened with two tea-spoonfuls of granulated sugar. Boil for half an hour, strain the soup through a colander and return to the fire, while you thicken it with a tablespoonful of flour rubbed into the same quantity of butter. Boil up once and serve.
This soup may be made of dried split green or yellow peas. Soak a large cupful of the peas all night, drain, cover with two quarts of water and bring to a boil. Simmer gently until the peas are soft, then rub through a colander and return to the fire, thicken with a tablespoonful of flour rubbed into one of butter and season with pepper, celery, salt and onion juice. Stir until very smooth, turn into a heated tureen, throw in a handful of dice of fried bread and serve.
Wash the celery, cut it into inch lengths and boil it in enough water to cover it until so soft that it can be rubbed through a colander. After passing it through the colander, return to the fire with a pint of white stock. Scald a pint of milk, stir into it a tablespoonful, each, of butter and flour, and when thick and smooth, add slowly the stock seasoned with white pepper and celery salt. Beat for a half-minute and serve.