in a cup of whipped cream just before serving. Cold beans and
hominy may be utilized for this soup.

BEAN AND POTATO SOUP.--Soak a half pint of dry white beans over
night; in the morning drain and put to cook in boiling water. When
tender, rub through a colander. Prepare sliced potato sufficient to make
one quart, cook in as small a quantity of water as possible, rub
through a colander, and add to the beans. Add milk or water sufficient
to make two quarts, and as much prepared thyme as can be taken on the
point of a penknife, with salt to season. Boil for a few minutes, add a
teacup of thin cream, and serve.

BEAN AND TOMATO SOUP.--Take one pint of boiled or a little less of
mashed beans, one pint of stewed tomatoes, and rub together through a
colander. Add salt, a cup of thin cream, one half a cup of nicely
steamed rice, and sufficient boiling water to make a soup of the proper
consistency. Reheat and serve.

BLACK BEAN SOUP.--Soak a pint of black beans over night in cold
water. When ready to cook, put into two and one half quarts of fresh
water, which should be boiling, and simmer until completely dissolved,
adding more boiling water from time to time if needed. There should be
about two quarts of all when done. Rub through a colander, add salt, a
half cup of cream, and reheat. When hot, turn through a soup strainer,
add two or more teaspoonfuls of lemon juice, and serve.

BLACK BEAN SOUP NO. 2.--Soak a pint of black beans in water over
night. Cook in boiling water until tender, then rub through a colander.
Add sufficient boiling water to make about two quarts in all. Add salt,
and one half a small onion cut in slices to flavor. Turn into a double
boiler and reheat. When sufficiently flavored, remove the onion with a
skimmer, thicken the soup with two teaspoonfuls of browned flour, turn
through the soup strainer and serve. If desired, a half cup of cream may
be added, and the onion flavor omitted.

BRAN STOCK.--For every quart of stock desired, boil a cup of good
wheat bran in three pints of water for two or three hours or until
reduced one third. This stock may be made the base of a variety of
palatable and nutritious soups by flavoring with different vegetables
and seasoning with salt and cream. An excellent soup may be prepared by
flavoring the stock with celery, or by the addition of a quantity of
strained stewed tomato sufficient to disguise the taste of the stock. It
is also valuable in giving consistence t