BEST FOODS METHODS OF PKEPAKI^G. 153 



enough to make good the quantity that has evaporated 

 during the four hours. Let the soup boil for half an 

 hour, then strain it througn a colander, mashing the 

 peas and vegetables through with a spoon. Season it 

 with salt and pepper, and add a cupful of sweet cream 

 just before carrying it to the table. 



Bean Soup. Put a pint of beans, with a shin or a 

 pound of lean beef, in a kettle with cold water, and let 

 them stew gently all the forenoon. An onion can be 

 added if it is liked. At noon, remove the meat, mash 

 the beans if they are not already pulpy, add enough water 

 to make two quarts of soup, season with salt and a little 

 pepper, and pour it in a tureen upon slices of toasted 

 brown bread. 



Potato Soup. Thinly slice four or five nice potatoes ; 

 pour upon them a pint and a half of boiling water. After 

 stewing ten minutes they will be soft. Then add a pint 

 of rich milk, salt, pepper, a bit of butter, and two table- 

 spoonfuls of rolled crackers. Let it boil up, and serve. 



Vegetable Oyster, or Salsify Soup. Make the same 

 as Potato Soup, and serve with little crackers and mixed 

 pickles. 



Tomato Soup. Peel and slice ten ripe tomatoes; boil 

 them three-quarters of an hour ; add three tablespoon- 

 fuls of rolled cracker or fine bread crumbs, a bit of soda 

 the size of a bean, half a cupful of butter ; salt, pepper, 

 and a quart of rich milk. Let it simmer for ten minutes. 



Mutton Broth. Remove the fat from a quart of water 

 in which a leg of mutton or lamb has been boiled, and 

 add two cupfuls of clear water, a handful of rice, a stalk 

 of celery, and an onion cut in halves. Simmer half an 

 hour, remove vegetables, and serve. 



Chicken Soup. Cut up two chickens, or one good- 

 sized fowl, and place in a kettle with a pound of veal 

 and three pints of water. Boil gently for two hours. 



