1 cup dry white beans.
1 quart water.
1 tablespoon butter.
1 1/2 teaspoons salt 1 tablespoon flour 1 teaspoon onion salt.
Soak the beans in cold water over night, put to cook in soft water if possible, and let cook slowly for 4 to 5 hours, or until the beans are perfectly tender. Put them through a colander, rub the butter, flour and salt together. Pour a little of the warm liquid over this, stirring while so doing, and then turn this into the remainder of the hot liquid. Add seasoning. Let cook 5 to 10 minutes. This should make one quart when finished. If lacking in quantity, add water sufficient to make one quart. Celery salt may be used, in place of the onion if preferred.
1 cup lima beans 1/2 teaspoon salt 1 slice onion.
3 pints water.
1 1/2 tablespoons flour.
1 tablespoon butter.
Put the lima beans and slice of onion to cook in cold water. Soaking the beans over night lessens the time of cooking. Boil the beans until tender, then rub through a colander. Add the salt and water, sufficient to make one quart. Blend the flour and butter, and add slowly about one cup of the warm liquid. Then add this thickening gradually to the rest of the soup. Let boil gently for 5 minutes and serve.
3/4 cup white beans 1/4 cup tapioca 6 cloves.
1/2 teaspoon celery salt 1 1/2 teaspoons salt 2 tablespoons butter.
6 cups water.
Put the tapioca to soak in 3 cups water and let stand over night. Put the beans to soak in cold water and let stand over night. In the morning put the tapioca to cook in the water in which it was soaked. Drain the liquid from the beans and put to cook in 3 cups boiling water. Add the cloves and cook until tender. Then remove the cloves and put the beans with the liquid through a colander. Cook the tapioca until transparent, then add to the beans and lastly add the butter.
4 tablespoons butter.
2 teaspoons salt.
Water to make one quart.
To prepare the vegetable stock, take 1/2 cup chopped turnips, 1/2 cup celery, 1/2 cup sliced potatoes, 1/2 cup chopped onion, 1/2 cup chopped carrots. Cook these vegetables in plenty of water to cover until tender, drain off the liquid, of which there should be 1 pint. If not, add water sufficient to make this quantity. Soak the split peas over night and simmer in sufficient water to cover until soft. Put the peas through a colander, and add the vegetable broth, also sufficient water to make 1 quart. Rub the flour and butter together and pour over it slowly the hot liquids. Let boil 5 minutes. Add salt and serve.
1 pint black beans.
2 quarts cold water.
2 tablespoons chopped.
1 piece celery root 4 tablespoons butter 4 tablespoons flour.
2 hard boiled eggs 1 lemon.
Soak the beans in the two quarts of water the day before the soup is to be made. Cook the onion in the double boiler in one-half of the butter for 20 to 30 minutes, then add to the beans and the celery root and allow to cook until tender, which will require several hours. Remove the celery root and mash the beans through a sieve or colander into a large bowl or kettle. Make a white sauce of the other ingredients and add to the bean puree and cook a few minutes. Cut the lemon into thin slices, also the hard boiled eggs and place in soup tureen. Pour the soup over this. Serve a slice of egg and lemon on each plate. Be very careful about the thickness of the soup. It should be of a creamy consistency. A little additional seasoning may be necessary, and also some hot water for thinning.