Black Or Red Bean Sour

1 1/2 pint black or red beans. 1 wine glass sherry or red wine.

1 gal. water.

2 carrots.

1 stalk celery.

2 hard boiled eggs.

1/4 lb. salt pork or fresh beef.

2 tablespoons butter.

2 teaspoons salt.

1/2 lemon.

6 cloves.

1 onion.

1 pod red pepper.

Soak beans in water over night. Boil with onion, carrots, celery, cloves, salt, pepper and meat 6 hours; put sliced lemon, eggs and butter in tureen with the wine; add beans and soup after pressing through a sieve, and serve very hot.

Celery Soup

2 stalks celery cut in pieces.

1 1/2 cup sweet cream, if desired.

1/4 teaspoon chopped onion.

1 qt. milk.

1 qt. beef stock.

2 tablespoons butter. 1 tablespoon flour. 1 teaspoon parsley. 1 teaspoon salt. 1 pod pepper.

Boil celery in stock with onion, salt, pepper and parsley about 1 hour. Strain, add boiled milk thickened with flour and butter creamed; add to this 1 cup of boiled celery.

(If desired, add sweet cream.)

Chicken Soup

1 large fat chicken.

1 teaspoon chopped parsley.

1/2 tablespoon salt.

1 tablespoon boiled rice.

1 1/4 coffee spoon cayenne pepper.

1/2 onion.

4 qts. water.

1 pt. milk.

1 tablespoon butter.

1 piece celery.

Boil chicken with onion and celery in water for about 4 hours, remove the chicken; then add milk, rice, seasonings and a small part of finely chopped chicken. If you like, reserve the rest of the chicken for croquette, hash or salad.

Clam Soup

1 qt. clams.

1 teaspoon minced parsley.

2 tablespoons butter.

1/2 teaspoon grated onion. 1/4 tea spoon cayenne pepper.

1 1/2 qts. milk.

1 pt. cream.

1 tablespoon flour.

8 cloves.

1 teaspoon salt.

Boil clams in 1 pt. water with onion, cloves, salt and pepper. Add boiled milk thickened with flour and butter creamed, before serving add parsley and scalded cream.

Clear Soup Served With Marbow Balls

6 lbs. round beef, and some bone. 1/2 teaspoon chopped parsley

1 turnip.

2 carrots. 1 onion.

6 qts. water. 1 tablespoon salt. 1 slice ham. 1 pod pepper.

Cut beef and ham in small pieces, let it boil with bone about 3 hours, put in 1 cup cold water and skim; then add vegetables; let it boil about 3 hours longer, strain and put aside until next day, then remove fat and pour off carefully from dregs. Strain through flannel dipped in ice water. This ought to reduce to 3 qts. of soup.

Marrow Balls

1 large marrow bone.

1 tablespoon bread crumbs.

1/4 small onion, grated.

A little green onion cut very fine.

1 small piece garlic.

1 pinch salt.

1 pinch cayenne pepper.

Wash marrow through several warm waters to remove blood; then cream marrow with bread crumbs and seasonings, make into balls and drop in soup. Boil about 5 minutes. Serve hot.