dd butter, salt and pepper to
the milk and then the tomato. Serve immediately.

=Bean Soup.=

1 coffee cup of brown beans soaked over night; boil in a gallon of water
with a piece of salt pork 3 inches square (a little beef is good, also)
several hours, until beans are soft; strain, and add a small bit of
butter, the juice of 1 lemon and a small cup of sherry wine.

=Black Bean Soup.=

1 pint of beans soaked over night; 2 quarts water and boil five or six
hours, adding water as it boils away; when soft, strain out the skins,
season with salt and pepper to taste. When ready for the table add a
large spoonful of sherry wine, 2 boiled eggs, sliced, and 1 lemon,
sliced very thin. Do not cook it any after these ingredients are added.

=Split Pea Soup.=

1 gallon water, 1 quart peas, soaked over night; 1/4 pound salt pork cut
in bits; 1 pound lean beef cut the same. Boil slowly two hours, or until
the water is reduced one-half. Pour in a colander and press the peas
through; return to the kettle and add a small amount of celery chopped
fine. Fry three or four slices of bread quite brown in butter--cut in
squares when served.

=Grandmother Sawtelle's Pea Soup.=

Soak a quart of dried peas over night. In the morning put them on to
boil with fragments of fresh meat; also cloves, allspice, pepper and
salt. Let boil until soft, then strain through a colander. Have some
pieces of bread or crackers inch square, and put them into the oven to
dry without browning; a pint of bread to a quart of peas. Take 2/3 of a
cup of melted butter and put the bread in it; stir until the bread and
butter are well mixed, then put into the peas and it is done. If the
peas do not boil easily add a little saleratus.

=Green Pea Soup.=

Boil the pods first, then remove and boil peas in same water until soft
enough to mash easily. Add a quart of milk, and thickening made of a
tablespoonful of butter and 1 of flour. Boil a few minutes and serve.

=Celery Soup (for six persons).=

Boil a small cup of rice till tender, in 3 pints of milk (or 2 pints of
milk and 1 of cream); rub through a sieve, add 1 quart of veal stock,
salt, cayenne and 3 heads of celery grated fine.

=Cream of Celery Soup.=

4 teacups of chopped celery, 1 quart of milk; boil celery soft (saving
water it is boiled in); rub celery through fine sieve; mix celery and
milk. Take 1 heaping tablespoonful of flour, 1 even tablespoonful of
butter, 1 scant teaspoonful