y chopped onions,
One carrot cut in tiny dice.

Cook slowly for four hours, now mince one-half pound of salt pork
fine, place in frying pan and cook slowly until nice brown; add to the
bean stock, mashing beans well. Serve.

Dried peas, lima beans, soy beans and lentil soup may be prepared in
the same manner.

BOUILLON

Two and one-half pounds shin beef with bone,
One stock celery,
One carrot, sliced thin,
Two onions,
One clove,
One bay leaf,
One pound veal bones.

Remove bone and cut meat in small pieces, brown quickly in hot pan,
place in soup kettle, and add vegetables cut in tiny dice and three
quarts of cold water; bring slowly to a boil and cook slowly for three
and one-half hours; strain through napkin, season and clarify white of
egg and crushed egg shell.

To clarify: Set soup aside until cold, remove fat, return to stock
pot, and add white of egg, crushed egg shell and one-half cup of cold
water beaten together, then bring slowly to a boil, cook for five
minutes and then add one-half cup of water--lift from stove, set aside
to settle and strain through piece cheesecloth.

MOCK TURTLE SOUP

One calf's head.

Clean and thoroughly wash head, removing tongue and brains.

Place the head in stock pot, then add

Five quarts cold water,
Two carrots, cut in dices,
Three-quarter cup sliced onions,
One fagot soup herbs,
One-half teaspoon sweet marjoram,
One-half teaspoon thyme,
One-half cup celery leaves.

Bring to a boil and cook slowly until meat leaves the bones, lift
head; cut part head in tiny dice, using about two cups of the meat; do
not add to the mock turtle yet.

Now place in frying pan

One-half cup of shortening,
Three-quarters cup of flour.

Brown flour a deep mahogany brown--add part of the stock to blend into
thick sauce--bring to a boil and cook slowly for five minutes; then
strain into the stock or mock turtle soup. Now add

One tablespoon salt,
One teaspoon white pepper.

Simmer few minutes, strain through cheesecloth into bowl, set aside to
cool, remove fat from top; now return stock to kettle and clarify as
for bouillon; to serve reheat, add the chopped calf's head meat
as prepared, juice of one-half lemon, two slices lemon cut in tiny
pieces, two hard-boiled eggs chopped fine.

OXTAIL SOUP

Have butcher cut tail in pieces; soak ox-tail in warm water for
one-half hour. Wash and wipe dry, now roll each joint in flour, pla