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Classic
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page 269
taste. This makes a delicious soup, sufficient for three persons. All soups are
more palatable seasoned with onions and red pepper, using the seeds of the
latter with care, as they are very strong.
GRANDMOTHER'S BEAN SOUP.
Take one pint beans, wash well, put on to cook in one quart of cold water; when
water boils pour off and add quart cold water again; put in piece of pork the
size of the hand, salt to taste; as water boils away add so as to keep covered
with water; cook till the beans mash easily; beat two eggs well, add two
table-spoons water and a pinch of salt, stir in flour till as stiff as can be
stirred, then drop the batter with a spoon into the soup (having previously
taken two-thirds of the beans out into a pan, laid the piece of pork on the top
with a sprinkle of salt and pepper, and put all into the oven to brown); when
the dumplings swell up, pepper slightly and the soup is done.
If the pork taste is disliked use butter instead of pork.
BEAN SOUP.
Boil a small soup-bone in about two quarts water until the meat can be separated
from the bone, remove bone, add a coffee-cup white beans soaked for two hours,
boil for an hour and a half, add three potatoes, half a turnip and a parsnip,
all sliced fine, boil half an hour longer, and just before serving sprinkle in a
few dry bread crumbs, season with salt and pepper, and serve with raw onions
sliced very fine for those who like them.--Mrs. A. B. Morey.
TURTLE BEAN SOUP.
Soak one pint black beans over night, then put them into three quarts water with
beef bones or a small piece of lean salt pork, boil three or four hours, strain,
season with salt, pepper, cloves and lemon juice. Put in a few slices of lemon,
and if wished add slices of hard-boiled eggs. Serve with toasted bread cut into
dice and placed in the tureen.--Mrs. H. C. Clark, Kankakee, Ill.
MEATLESS BEAN SOUP.
Parboil one pint beans, drain off the water, add fresh, let boil until perfectly
tender, season with pepper and salt, add a piece of butter the size of a walnut,
or more if preferred; when done skim out half the beans, leaving the broth with
the remaining half in
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