European and American cuisine

Bean Soup. — Soak 1 pint white beans for several hours in cold water ; then drain and put them with 2 quarts cold water over the fire ; wash and scald in boiling water Y^ pound of lean salt pork ; add the pork to th,e beans ; as soon as it boils, add Y^ cupful finecut soup celery, 1 carrot, and 2 onions; cover and cook till the beans are tender; then strain the soup, season to taste with salt, and serve with small pieces of toasted bread. This soup may be served without being strained, as some prefer to have the beans whole in the soup. A little beef extract and Ys ^^P cream is always an improvement to this kind of soup, but it is very nice without them. Toinato Soup. — Melt 1 tablespoonful butter in a saucepan ; add 2 tablespoonfuls fine-chopped onions, the same of carrots and celery, cook 6 minutes without browning ; add 1 tablespoonful flour, stir for a few minutes ; then add lYs pint boiling )?ater and 1 can of tomatoes ; season with 1 teaspoonful salt, Yt teaspoonful pepper, 1 tablespoonful sugar, a bouquet, and 1 1/2 teaspoonful beef extract ; boH 30 minutes ; then strain and serve. Onion Soup. — Parboil for 5 minutes 4 large white onions ; then remove and chop them fine, add 1 tablespoonful grated carrot; place them in a saucepan with 1 tablespoonful drippings, or if any fat from beefsteak is at hand, cut it into small pieces, and fry it with fine onion and carrot; cook 6 minutes, stirring constantly ; add 1 1/2 tablespoonful flour, stir for a few minutes ; then add 2 quarts boiling water, 1 teaspoonful salt, 1/2 teaspoonful pepper, and 1 table- spoonfal liquid beef extract; coyer and cook 80 minutes; then strain ; if necessary add more salt and beef extract ; add last 1 tablespoonful unsweetened condensed milk, or Yt cupful cream, and serve. FRUIT AND WINE SOUPS. Apple Soup, No. 1. — Pare and stew 8 fine juicy apples; squeeze them through a sieve, sweeten with sugar, add 1 quart of water, a little lemon peel, a stick of cinnamon, and 1 tablespoonful cornstarch ; place this over the fire again and boil 10 minutes ; take cinnamon and lemon peel out and set it aside to cool. In the meantime pare and core 4 large apples, cut each one into 8 parts, drop them into sugar syrup, and boil till tender, but do not let the pieces break. Take them out, lay in the tureen ; strain the syrup, pour it with the soup and Ys pint white wine into the tureen over the apples, and serve with zwieback. Apple Soup, No. 2. — Prepare an apple sauce of 8 or 10 apples; add 6 cups boiling water ; strain it through a sieve, sweeten with sugar, and place this in a saucepan over the fire ; as soon as it boils, add 2 tablespoonfuls sago, a few slices of lemon from which the seeds have been removed, and boil 10 minutes. Serve with zwieback, or boil small flour or sponge dumplings in the soup. Peach Soup. — Pare and quarter 5 large peaches, sprinkle over some sugar, and set them in a cool place. Pare 10 peaches more; remove the stones, crack them, extract the kernels and scald these with boiling water, remove the brown skin. Press the peaches through a coarse sieve ; boil Y4 pound sugar with 1 cup of water for 10 minutes ; then add the kernels, the pressed-peach puree, and 1 bottle of Rhine wine, and pour this soup oyer the peaches in the tureen. Serve, when cold, with zwieback.