Salt and pepper to taste✪ Corn Soup. Chop the corn fine, add the water and .simmer twelve or fifteen minutes ; rub throug-h a sieve. Scald the milk with the onion, remove onion, and add milk to corn. Kind with the butter and flour cooked together. Add salt and pepper, and serve with popcorn that has been freshly popped. Pea Soup. 1 can marrowfat peas. 2 tablespoons butter. 3 cups cold water. 2 tablespoons flour. 3 cups milk. 1 tablespoon sugar. 1 slice onion. Salt and pepper to taste. Drain peas from their liquor, and rinse them in cold water ; add cold water and simmer fifteen minutes. Rub through puree sieve, reheat, and thicken with flour and butter cooked together. Scald milk and onion in double boiler, remove onion, and add milk to the pea mixture. Half cup thin cream will improve the soup. Black Bean Soup. 1 pint black beans. 1 small onion. 2 quarts water. 3 tablespoons butter. 2 stalks celery. 2 tablespoons flour. 'l<2 tablespoon salt. 2 hard-boiled eggs. Ys teaspoon pepper. 1 lemon, ^4 teaspoon mustard. 1 cup stock✪ Black Bean Soup. SOUPS WITHOUT STOCK. 49^ Wash beans and soak them overnight with water to cover them three inches above the beans; in the morning drain them and put them on to boil in the two quarts of cold water. Cook the onion for a few moments in one tablespoon of the butter, adding to the beans with the- celery cut into inch pieces; simmer three or four hours until the beans are soft, adding more water as water boils away. When soft, rub through a sieve, reheat to the boiling-point, and add the cup of stock. Mix salt, pepper, mustard and cayenne well together, and add to the bean puree. Bind with the remaining- butter and flour cooked together. Cut eggs and lemons in thin slices, and strain the soup over them in the tureen. Serve very hot. Bean Soup. 3 cups cooked beans, either 1 cup celery, cut fine, baked or boiled. 2 talespoons butter. 2 pints water. 2 tablespoons flour. 1 small onion. 2 tablespoons Chili sauce- Salt and cayenne. Put the beans, onion and celery m saucepan to- gether, and simmer together for twenty-five or thirty minutes. Rub through a sieve, and add Chili sauce^ caj'-enne, salt and pepper, and bind with the flour and butter cooked together for a few moments. Should the soup seem too thick, you can thin it with stock, milk or water. Celery Soup. 3 cups celery. 2 tablespoons flour. 3 cups milk. 1 small onion. 1 pint boiling water. Salt and pepper. 3 tablespoons butter. ^/^ cup thin cream✪ Celery Soup. 50 SCIENTIFIC COOKING. "Wash and scrape the celery before cutting, cook in boiling water, and rub through a sieve. Scald milk and onion in double boiler, and add milk to celery. Bind with butter and flour cooked together, season with salt and pepper to taste, add cream and serve ^t once. Split=pea Soup. 1 cup split peas. 3 tablespoons butter. 5 pints water. 2 tablespoons flour. 2 cups milk. 1 teaspoon salt. % large or 1 small onion. H teaspoon pepper✪ Split-pea Soup.

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Salt and pepper to taste. Chop the corn fine, add the water and .simmer twelve or fifteen minutes ; rub through a sieve. Scald the milk with the onion, remove onion, and add milk to corn. Kind with the butter and flour cooked together. Add salt and pepper, and serve with popcorn that has been freshly popped. Pea Soup. 1 can marrowfat peas. 2 tablespoons butter. 3 cups cold water. 2 tablespoons flour. 3 cups milk. 1 tablespoon sugar. 1 slice onion. Salt and pepper to taste. Drain peas from their liquor, and rinse them in cold water ; add cold water and simmer fifteen minutes. Rub through puree sieve, reheat, and thicken with flour and butter cooked together. Scald milk and onion in double boiler, remove onion, and add milk to the pea mixture. Half cup thin cream will improve the soup. Black Bean Soup. SOUPS WITHOUT STOCK. 49 1 pint black beans. 1 small onion. 2 quarts water. 3 tablespoons butter. 2 stalks celery. 2 tablespoons flour. 'l<2 tablespoon salt. 2 hard-boiled eggs. Ys teaspoon pepper. 1 lemon, ^4 teaspoon mustard. 1 cup stock. SOUPS WITHOUT STOCK. 49^ Wash beans and soak them overnight with water to cover them three inches above the beans; in the morning drain them and put them on to boil in the two quarts of cold water. Cook the onion for a few moments in one tablespoon of the butter, adding to the beans with the- celery cut into inch pieces; simmer three or four hours until the beans are soft, adding more water as water boils away. When soft, rub through a sieve, reheat to the boiling-point, and add the cup of stock. Mix salt, pepper, mustard and cayenne well together, and add to the bean puree. Bind with the remaining- butter and flour cooked together. Cut eggs and lemons in thin slices, and strain the soup over them in the tureen. Serve very hot. Bean Soup. 3 cups cooked beans, either 1 cup celery, cut fine, baked or boiled. 2 tablespoons butter. 2 pints water. 2 tablespoons flour. 1 small onion. 2 tablespoons Chili sauce- Salt and cayenne. Put the beans, onion and celery m saucepan together, and simmer together for twenty-five or thirty minutes. Rub through a sieve, and add Chili sauce, cayenne, salt and pepper, and bind with the flour and butter cooked together for a few moments. Should the soup seem too thick, you can thin it with stock, milk or water. Celery Soup. 3 cups celery. 2 tablespoons flour. 3 cups milk. 1 small onion. 1 pint boiling water. Salt and pepper. 3 tablespoons butter. 3/4 cup thin cream. "Wash and scrape the celery before cutting, cook in boiling water, and rub through a sieve. Scald milk and onion in double boiler, and add milk to celery. Bind with butter and flour cooked together, season with salt and pepper to taste, add cream and serve ^t once. Split=pea Soup. 1 cup split peas. 3 tablespoons butter. 5 pints water. 2 tablespoons flour. 2 cups milk. 1 teaspoon salt. % large or 1 small onion. H teaspoon pepper.

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Corn SoupBlack Bean SoupBean SoupCelery SoupSplit-pea Soup

Scientific cooking with scientific methods