BEAN SOUP. MRS. H. F. SNYDER.
To one quart of beans add one teaspoon of soda, cover with water, let
boil until the hulls will slip off, skim the beans out, throw them
into cold water, rub with the hands, then remove the hulls; drain, and
rub until all hulls are removed; take two quarts of water to one quart
of beans, boil until the beans will mash smooth; boil a small piece of
meat with the beans. If you have no meat, rub butter and flour
together, add to the soup, pour over toasted bread or crackers, and
season with salt and pepper. Add a little parsley, if desired.
BOUILLON. MRS. W. C. DENMAN.
Take three pounds of lean beef (cut into small pieces) and one soup
bone; cover with three quarts of cold water, and heat slowly. Add one
tablespoon of salt, six pepper corns, six cloves, one tablespoon mixed
herbs, one or two onions, and boil slowly five hours. Strain, and
when cold, remove the fat. Heat again before serving, and season with
pepper, salt, and Worcester sauce, according to taste.
LEMON BOUILLON. LOUISE KRAUSE.
A DELICATE SOUP.--Take soup meat, put on to cook in cold water; boil
until very tender; season with salt. Into each soup plate slice very
fine one hard boiled egg and two or three very thin slices of lemon.
Strain the meat broth over this and serve hot, with crackers.
CORN SOUP. MRS. G. H. WRIGHT.
Cover a soup bone with water, and boil one hour.
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