European and American cuisine

Dried-Bean Soup. — Place in a saucepan over the fire 1 pint of well-washed dried beans, covered with cold water; add 1 teaspoonful baking soda, boil 15 minutes; then drain in colander; rinse off with cold water; place them with 2 pounds beef or 1 pound salt pork, some bones, and 3 quarts cold water, over the fire ; add as soon as this boils some salt (if fresh meat is used), also some celery, 2 onions, and 3 or 4 well-cleaned and finely-cut carrots ; boil slowly until the beans are tender, which will take from 2 to 3 hours ; strain the soup through a coarse sieve, taking care that the carrots are pressed through with the beans, as they give the soup a handsome color ; season to taste with salt ; let the soup get boiling hot again, and serve. Some prefer not to have the soup strained ; in such cases, take only 1 carrot, some celery, and 2 onions. If the beans are soaked overnight, the parboiling with baking soda is not necessary. Lentil Soup (German Linsen).— Place 1 pint well- washed lentils in a saucepan over the fire ; cover with cold water ; boil 15 minutes ; then drain them in colander, rinse off with water ; return the lentils in a soup kettle to the fire ; add 2 pounds shank of beef, cover with cold water ; add Yt tablespoonf ul salt, and boil slowly for iVs hour, removing all the scum ; then add some fine-chopped celery, some onions, and a soupplate full of fine-cut potatoes ; boil until done and serve with fried sausages or boiled Frankfurter, or boil the parboiled lentils until done; press them through a colander or coarse sieve ; have some fried sausages cut into slices, put them in the tureen, pour the soup over them, and serve. Pea Soup with Pigs' Feet. — Soak y, pint well- washed dried peas in cold water over night ; place a soup kettle with 2 salted pigs' feet over the fire; cover with cold water; boil 15 minutes; then drain in colander, rinse off with cold water ; return the feet to the soup kettle again, cover with 2 quarts cold water ; add 1 fine-cut onion, 1 carrot, and little soup celery ; drain the peas, add them to the soup ; cover the kettle and boil slowly till the peas and feet are done. Shortly before serving take out the pigs' feet, cut the meat into small pieces, and set it in a warm place with little of the soup ; strain the soup through a coarse sieve, season to taste ; add the fine-cut meat and serve. The soup may be served without being strained, if liked. Split-Pea Soup. — Place a soup kettle with a shank of beef, weighing ly^ pound, over the fire ; cover with cold water ; add 1 pint of well-washed split peas and y^ tablespoonf ul salt ; as soon as it boils add 1 cupful fine-cut celery, 1 onion, 1 small carrot, and a bouquet ; cover and boil slowly till the meat is tender, about 2 or 3 hours ; then remove the meat ; press the soup through a sieve, return it to the saucepan ; if too thick add a little boiling water, boil a few minutes ; season to taste with salt and pepper and serve with croutons or small square pieces of toast.