The Times cook book, no. 2

NO. 4. BEAN SOUP Mrs. S., El Monte, Cal. — Put into a saucepan two quarts of water, a pint or more of cooked beans, (some baked ones will do,) and about a pint of tomatoes. Add a sliced onion, the size of a walnut or larger, two tablespoonfuls of rolled oats and let boil for an hour or longer; add a pinch of soda, or enough to take away some of the acid of tomatoes, then mash through sieve or colander and return to saucepan; some milk and cream can be added to this wh;ch improves it, but as in the other recipe, it can be made without and seasoned with butter, pepper and salt. It is good warmed over the next day. Whan using rolled oats do not put saucepan lid on tight as it boils over easily. NO. 5. BEAN SOUP. Mrs. E. A. Pallah, R. F. D., R. 3, Santa Ana, Cal.— Take one pint red beans, 1 gallon cold water; boil briskly un til done; add water as it boils away; salt to taste; butter size of egg; serve hot with buttered slices of toast in soup plates; soup and fsw beans poured over. (Fine for school children's dinner.) NO. 6. BEAN TURTLE SOUP. Mrs. Frank, lin, Anaheim, Cal.— Soak over night one quart of black beans; next day boil them in the proper quantity of water, say a gallon, then dip the beans out of the pot and strain them through a colander, or if you have a jelly press it is better, as that keeps the hulls and only gives you the flour of the beans, which you put in the liquid you boiled them in. Tie up in a thin cloth some thyme, a teaspoonful of summer savory and parsley, and let it boil in the mixture. Add a tablespoonful of cold butter, salt and pepper. Have ready four hard boiled yolks of eggs, quartered, and a few force meat balls; add this to the soup with a sliced lemon and half a glass of wine, just before serving the soup. This approaches so near in flavor to the real turtle soup, that few are able to distinguish the difference. The FORCE MEAT BALLS for this soup are made as follows: One cupful cooksd veal or fowl minced; mix with this a handful of fine bread crumbs, the yolks of four hard-boiled eggs rubbed smooth together with a tablespoon of milk; season with pepper and salt; add a half teaspoon of flour, and bind all together with two beaten eggs; the hands to be well floured; the mixture to be made into little balls the size of a nutmeg; drop into the soup twenty minutes before serving. The soup is very fine without the hard-boiled eggs or force meat balls. NO. 7. BEEF SOUP (for 6.) Mrs. Scales, No. 46y2 Magnolia avenue, Long Beach, Cal.— Three pounds fresh brisket; pour over this cold water to cover by one inch. At the same time place in half cup of barley; let boil slowly for three and one-half hours. Skim as required. Turn over meat every half hour. Put in salt to suit. One hour before taking off, put in one or two onions, acording to size; slice them; also a bay leaf. Ten minutes before taking off, place enough fresh or canned tomatoes in it to give it a color. Skim once more and serve.