Puree Of Potatoes Or Potato Cream Soup

Boil a soup bone, together with a small knuckle bone of boiled ham, or a slice of pickled pork, a turnip and a carrot sliced and an onion minced fine in 3 quarts of water until it is reduced to 2 quarts. Boil and mash 2 large potatoes, mix 1 cup of milk or cream with them, add this to the soup, and strain the whole through a colander, leaving the coarser vegetables, and the result will be a smooth creamy soup that is to be seasoned with salt, white pepper and a teaspoonful of minced or dried parsley.

Puree of Beans, either green or dried, peas, etc., can be made after the same rule.

Jardiniere Soup

Take any kind of nice broth, which has been strained, or clear soup stock, season with salt and a little pepper. For 3 quarts of soup cut 2 carrots and 2 turnips in dice, 1 onion in slices, 1 head of celery chopped fine and ½ pint of canned corn or green corn. Cook the carrots, turnips and corn half done in clear water, then add all the ingredients to the soup and boil one-half hour.

Bean Porridge

Take a large iron kettle and place in it a good sized piece of beef, the cheaper portions will answer, cover with cold water, skimming at intervals. In the meantime have 1 quart of beans previously soaked over night, put these also in cold water to which 1 large half teaspoonful of soda has been added, let them boil until they commence to soften, and then skim from the soda water into the boiling soup. When nearly done mix ½ pint of corn meal smooth with cold water and stir in, adding 2 red-pepper pods, season with salt to taste. Serve with soda crackers. This dish improves with age, and should be made in cold weather. Keep plenty of boiling 'water on the stove to supply the loss by, boiling. When done it should be the consistency of ordinary bean-soup.

Bean Soup (Without Meat)

A simple and delicious soup may be made by soaking one pint of beans over night. In the morning parboil in soda water as above. Cook in 3 quarts of water until very soft and broken. Season slightly with salt, pepper and a generous piece of butter. Serve with crackers.

Bean And Corn Soup

1 pound of lean beef, cut in small pieces; ½ pound of salt pork; 1 quart of dried beans soaked over night; 1 onion sliced, 1 teaspoonful of celery salt, 1 of pepper, 2 of salt, a little parsley, 1 tablespoonful of butter, 1 tablespoonful of sugar, 1 can of corn, or the same amount of green corn; 5 quarts of water. Put everything in the water but the corn, and boil slowly for two hours. One hour before using, stew the corn slowly in a separate sauce-pan adding the butter and a little salt. Strain the soup through a colander rubbing the beans to a pulp. Place again over the fire and add the corn; boil all together a minute and serve with toasted crackers. This soup may be made without straining.

Tomato And Bean Soap

Make bean soup according to the above recipe, substituting in place of the corn a can of tomatoes, or the same amount of fresh tomatoes. Half an hour before using put the tomatoes over with 1 cup of boiling water and the seasoning and stew to a pulp, rub them through a sieve and add to the soup. Put crontons (see page 22) in the tureen and pour the soup over them.