Soak 1 qt. white beans over night; in the morning pour off water; add fresh water and set over fire, till skins will slip off easily; throw them in cold water, rub well and skins will rise to top, where they may be removed. Boil beans till perfectly soft, allowing 2 1/2 qts. of water to 1 qt. of beans. Mash beans, add flour and butter, 2 good heaping tablespoons of butter, and just flour enough to mix it good; also salt and pepper; cut old bread into small pieces, toast and drop into soup when you serve. - Mrs. H. B. Sanborne, Bartlett, 111.

Variation I

Rub 1 cup of beans, cooked soft, through a colander, add 1 qt. milk, 2 medium-sized onions, sliced fine, and butter, salt and pepper to taste. Serve hot. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation II

Wash cup of beans, soak in lukewarm wa-ter all night, drain off in morning, boil until tender; take 2 eggs, beat, add flour to make a thin paste, drop from spoon, let come to a boil, then add salt, milk and biscuits to taste.

Baked Bean And Tomato Puree

1/4 bay leaf, 2 slices of onion, 2 stalks of celery, 1 sprig of parsley, 1 pt. of Boston baked beans, 1 cup of thick tomato puree, 1 tablespoon of butter, 1 tablespoon of flour croutons or buttered crackers, browned, 1 qt. of water or light stock, salt and paprika. - Mrs. May C. May, Mayfair, 111.

Black Bean Soup

1 pt. of black beans, soaked over night; boil until very soft. Strain through a sieve, put in salt and pepper to taste; boil a piece of smoked meat with it. When done put folowing into the tureen: 1 chopped hard-boiled egg, 1 wineglass of sherry, juice of 1/2 a lemon, and a few slices of lemon peel. Pour soup over this, and stir once or twice. - Mrs. Joseph King, Kenilworth, 111.

Puree Of Black Beans

1 pt. of black beans, 1 small onion, 2 qts. of cold water, 2 teaspoons of salt, 1/4 saltspoon of cayenne, 1 saltspoon of mustard, 1 tablespoon of flour, 2 tablespoons of 'butter, 2 hard-boiled eggs, 1 lemon, 1 gill of sherry. - Mrs. E. G. Harris, Winnetka, 111.

Cream Of Bean Soup

Let 1 pt. of soup stock, 2 cups of flaked beans boil 3 minutes. Melt 2 tablespoons of Ko-nut in a frying-pan, add 2 tablespoons of flour, 1/2 teaspoon of salt, 1/4 teaspoon of paprika, 10 drops of onion juice and 1 pt. of milk, slowly. When well mixed add the soup stock and serve. - Mrs. C. J. Jeffries, Winnetka, 111.

Lima Bean Soup

Cut up 2 /mutton chops, 1 qt. of Lima beans, 1 onion, 2 potatoes; cut in very small pieces; salt and pepper, a sprig of parsley; cook until beans are done. - Mrs. Frank Mullins, Franklin, 111.

Minnesota Bean Soup

Soak the beans over night; in the morning pour off the water, replacing it with fresh water; set over the fire until the skins slip off easily. Throw them into cold water and rub well, the skins will rise to the top and can be removed. Boil the beans until perfectly soft, allowing 2 qts. of water to 1 qt. of beans; Mash the beans and add flour and butter together, seasoning with salt and pepper to taste. Pass the soup through a colander, rubbing all the thick portion with a wooden spoon. Add toasted bread, cut into small pieces, before serving. - Mrs. E. D. Kelley, Winnetka, 111.

Red Bean Soup

Soak for 8 hrs. or more 2 cups of red beans, then put them in a large saucepan containing 8 cups of cold water, 1 cup of milk, and 2 onions, halved, each having 4 cloves stuck in it. Let cook for 2 hrs., then press through a sieve, reheat, adding, just before serving, 1. wineglass of claret and fresh seasoning of salt and pepper, 1 hard-boiled egg, chopped fine, will improve this soup. - Mrs. Allan George, Park Ridge, 111.

White Bean Soup

Put 1 1/2 cups beans to soak over night; in the morning turn off the water, and put over the fire with cold water, a small piece of salt pork - about 1/8 lb., a small sliced onion, and 1/2 teaspoon thyme; let it boil until the beans are cooked to pieces, adding boiling water as it cooks away, leaving about a qt. when done. Strain through a fine colander, working with a spoon until nothing but the pulp remains. Return to the fire, season with red pepper and salt to taste, add a tablespoon of cracker crumbs; if too thick, thin with a little hot water, let boil up and it is ready to serve. - Mrs. Bianca Pessinger, 124 S. 20th Ave., Maywood, 111.