White Stock

White stock is made from chicken or veal or from both combined, following the directions given for unseasoned stock. It is usually used with celery or rice and for the more delicate soups. It also makes a desirable addition to thickened cream soups.

To Clarify Soup

Take cold seasoned soup stock and to each quart of stock add one egg beaten lightly and the crushed shell. Heat to boiling and let boil rapidly for five minutes. Add the juice of half a lemon and strain through cheesecloth. Season to taste with salt and pepper. This may be used as a clear soup; or rice, vermicelli, or vegetables may be added. Serve with cheese fingers.

Bean Soup

One-half cup of navy beans. One-half cup of lima beans. Put them into one quart of boiling water with salt, pepper, and one bay leaf. Boil five minutes. Place in cooker four hours. Strain out the beans and mash them. Put them back into the soup and beat hard with an egg beater. Strain. Pour in one cup of rich cream. Reheat and serve.

Bean Porridge

Soak one pint of navy beans in warm water six or eight hours, adding a small teaspoonful of soda. Take three pounds of lean beef; the cheapest cuts will do. Cut into small pieces and put it into a cooker kettle with three quarts of cold water. Heat very slowly and after skimming thoroughly add the soaked beans which have been well drained. Boil fifteen minutes and place it in the cooker to remain over night. In the morning take out a portion of the meat as there will be more than you will wish to serve with the soup. Cut the remainder into very small pieces and return to the kettle. Thicken the porridge with three tablespoonfuls of corn meal wet with cold water. Add to it one table-spoonful of salt, one-fourth teaspoonful of pepper, and put it boiling hot into the cooker and leave it until you are ready for the dinner.

Bean Porridge, Another Way

A quick way of making bean porridge when the cooked materials are at hand. Take two quarts of plain soup stock, one quart of cooked navy beans, and one and one-half cups of cooked beef, 'cut into very small pieces. Season with two tea-spoonfuls of salt and one-fourth teaspoonful of pepper. Put all the ingredients into a cooker kettle and when it is boiling, thicken with three table-spoonfuls of cornmeal wet up with cold water. This will be ready for the table if placed in the cooker for one hour, or will be equally good if prepared early and allowed to remain until it is time for serving.

Black Bean Soup

Soak a pint of beans over night, next morning cover them with fresh water, bring to the boiling point, and strain. Place in your cooker kettle, add two quarts of fresh water, boil ten minutes, and put in a cooker two hours. Take out and place over the fire; add an onion stuck with eight whole cloves, two bay leaves, half a teaspoon of powdered cinnamon, a saltspoon of white pepper, a teaspoon of salt, and a stalk of minced celery. Boil a few moments and place in a cooker again two hours. Press the vegetables through a colander and blend a tablespoon of butter with them. Return them to the liquid. If too thick, add hot water. Dice two hard boiled eggs, add a teaspoon of Worcestershire sauce, a little grated lemon peel, and a grate or two of nutmeg, adding as the puree is served. Pass toasted crackers or browned croutons.