with six
cups boiling water and boil slowly two hours or until soft; add onion
and bacon which have been fried light brown; boil five minutes; add
salt, pepper, parsley and thyme. Mash beans with back of spoon. Add
flour which has been mixed with a little cold water; boil five minutes
and serve.

CREAM SOUPS

This is the foundation or sauce for many fish and vegetable cream
soups.

1 quart milk
1 teaspoon salt
1 teaspoon white pepper
2 tablespoons flour
1 tablespoon butter
1 cup boiling water

Scald milk and add seasoning; thicken with flour and butter rubbed to
a cream with boiling water and boil two minutes.

For pea soup boil and mash 2 cups green peas and add to sauce.

For cream of celery boil 2 cups cut celery until tender; rub through
sieve, add to milk and proceed as above.

For potato soup use 6 large or 10 medium-sized potatoes boiled and
mashed fine. Stir into milk, proceed as above, and strain. Add a
tablespoon chopped parsley just before serving.

For corn soup use same foundation, adding a can of corn, or corn cut
from 6 ears boiled fresh corn and boil 15 minutes.

For cream of fish soup add to milk about one pound of boiled fish,
rubbed through sieve and proceed as above.

CREOLE SOUP

1/4 cup rice
1/3 cup chopped onion
2 tablespoons bacon drippings
2 cups tomatoes
2 teaspoons salt
1 teaspoon sugar
1/8 teaspoon paprika
1 tablespoon parsley

Wash rice, add 3 cups boiling water and boil 30 minutes. Cook onion in
pan with drippings until tender, but not brown; add tomatoes and boil
10 minutes; rub through strainer into boiled rice and water; add
seasoning and sprinkle with parsley. Add little chopped green pepper
if desired.

CREAM OF TOMATO SOUP

1 quart tomatoes
1/4 teaspoon soda
4 tablespoons butter
4 tablespoons flour
1 quart milk
1 tablespoon salt
1/2 teaspoon pepper

Stew tomatoes slowly one-half hour; rub through strainer; heat and add
soda. In the meantime, melt butter and stir in flour; add milk slowly,
cooking over low fire until thick; add seasoning. Take from fire and
stir in hot tomatoes and serve immediately.

ONION SOUP

2 cups finely chopped onion
2 tablespoons butter or bacon drippings
4 cups rice water or vegetable stock
1 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon paprika
2 tablespoons chopped parsley

Cook onions and butter or drippings in covered saucepan, shaking pan
often. When tender add rice water or stock; boil 5 minutes;