Barley Cream Soup

4 tablespoons pearl barley 1 1/2 quarts water 1 quart celery water 1 cup cream 1 cup milk

1 onion

1 tablespoon flour 1/2 teaspoon Vegex

2 tablespoons butter Salt

Boil barley and onion for several hours in the water, rub through coarse strainer. Add the celery water, milk, Vegex, butter and salt. Thicken with the flour and put in cream. When celery is cooked as a vegetable save the water or if preferred celery may be boiled with the barley and onion.

White Bean Soup

1 1/2 cups white beans (uncooked) 2 1/2 quarts water 1 gill cream

2 tablespoons butter

1 tablespoon scraped onion

Salt

Soak beans overnight, parboil, then cook for several hours in one quart and half of water. Season with salt, butter and onion. Add another quart of water, cook until it begins to thicken, add cream and serve.

Brown Bean Soup

2 cups cooked brown beans 1 onion

1 turnip 1 carrot

3 tomatoes

1 head celery (outside stalks) 1 tablespoon olive oil 1 tablespoon butter Salt

Cut vegetables into small pieces, add beans and one and one-half quarts water. Boil and rub through strainer. Add about one quart water in which dinner vegetables have been boiled. Put in other ingredients and serve.

1 cup cold rice

1 quart cold Lima beans

Lima Bean Soup

1 quart or more milk 1 tablespoon butter Salt to taste

Put beans and rice through colander and add butter, milk and seasoning. Let simmer fifteen or twenty minutes, bring to a boil and serve.

Bean Soup

1 quart cold beans 1 can tomato soup

1 quart milk Butter, salt

Put the beans through the colander and mix with the tomato soup. Bring to a boil and pour in the milk, let simmer a few minutes and serve.

Celery Soup

1 1/2 quarts celery water 1 cup cracker crumbs

5 potatoes 1 cup chopped celery

1 onion (cooked)

1 quart milk 3 tablespoons butter

Salt and celery salt Cut into small pieces the stalks of two heads of celery and boil. Reserve enough of the celery to serve with cream gravy as a vegetable. Chop remainder of celery, put back into kettle, add potatoes, onions, cut into small pieces. Boil and rub through coarse strainer. Add other ingredients, season and serve.

Cream Of Celery Soup

3 cups celery 3 level tablespoons butter

2 cups boiling water 3 level tablespoons flour

3 cups milk Salt 1/2 onion

Cut celery in one half inch pieces, cook in boiling water until soft, rub through strainer. Place milk in double boiler with onion and bring to boiling point. Melt butter, add flour and stir into this the hot milk after removing the onion, cook five minutes, add celery water and salt. Serve with croutons.

Cream Of Corn Soup No. 1

1 can corn

1 cup boiling water

1 quart milk

1 slice onion

3 level tablespoons butter 3 level tablespoons flour 1 teaspoon salt

Chop corn, add water, boil fifteen minutes, rub through colander. Bring milk and onion to boiling point in double boiler. Melt butter, add flour and boiling milk from which onion has been removed, cook five minutes, add salt, combine with corn mixture and cook five minutes longer.