Asparagus Soup

When fresh asparagus is served as a vegetable, cook the tough ends in the same water, which should be lightly salted. Press through a sieve, add the water, and for each three cups add one-half teaspoon of onion juice and one cup of hot milk. Thicken with one tablespoon of butter and two tablespoons of flour blended together. Add pepper, and salt if necessary.

Puree Of Black Beans

1 cup black beans 1 quart cold water 1 slice bacon 1/2 onion 1 teaspoon salt

1/2 teaspoon paprika 1/4 teaspoon mustard 1 tablespoon bacon fat 1 tablespoon flour 1 hard-cooked egg

Lemon slices

Soak beans over night in cold water; drain; add one quart of water, bacon, and onion, and cook three hours or until beans are soft, replacing water which cooks away; press through a sieve; add seasonings, and thicken with bacon fat and flour blended together. Serve with a thin slice of egg and lemon in each plate. Corned beef stock is an excellent substitute for water, but if it is used salt should be omitted.

Baked Bean Soup

2 cups cold baked beans 1 1/2 cups tomatoes 2 slices onion 4 cups cold water

1 tablespoon butter

2 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon pepper

1 tablespoon tomato ketchup

Simmer beans, tomatoes, onion, and water for half an hour, and press through a sieve; thicken with butter and flour blended together; add seasonings, and serve with fried croutons.

Puree Of Red Kidney Beans

Follow recipe for Puree of Black Beans (see No. 35), using red kidney beans in place of black beans.

Dried Lima Bean Soup

1 cup lima beans 6 cups cold water 1/2 onion sliced 1/2 carrot sliced 1/2 bay leaf

1 cup milk

1 teaspoon salt

1 teaspoon Worcestershire sauce 1 tablespoon bacon fat

2 tablespoons flour

Soak beans over night; drain; add cold water, onion, carrot, and bay leaf, and simmer an hour and a half or until beans are soft; press through a sieve, add milk and seasonings, and thicken with bacon fat and flour blended together. Serve with croutons.

Cauliflower Soup

To three cups of the water in which cauliflower has been cooked add one-half teaspoon of onion juice and one cup of hot milk. Thicken with one tablespoon of butter and two tablespoons of flour blended together. Season with cayenne, and salt if necessary. Add a few left-over bits of cauliflower, and serve with croutons or crisp crackers.

Cream Of Celery Soup

1 cup celery tops

1/2 cup chopped celery

2 slices onion 1/4 cup rice

1 1/2 teaspoons salt 1/8 teaspoon pepper 3 1/2 cups boiling water 1 1/2 cups hot milk

1/2 tablespoon butter

Cook celery, onion, rice, seasonings, and boiling water for half an hour; press through a sieve; add hot milk and butter, and serve with crisp crackers.

1 can corn 1/2 onion

2 cups boiling water 2 cups hot milk

1 teaspoon salt

1/4 teaspoon paprika

1 tablespoon butter

2 tablespoons flour

Chop corn and onion, add water, and simmer twenty minutes; press through a sieve, forcing through all the corn possible; add milk and seasonings, and thicken with butter and flour blended together.