Dried-Bean Soup.
9 cupfuls dried beans, 4 quarts water, 1 large onion minced fine, 4 tablespoonfuls butter, 3 tablespoonfuls flour, 1 tablespoonful minced celery or a few dried celery leaves, teaspoonful peppers, 9 teaspoonfuls salt.
Wash the beans and soak them over night in cold water. In the morning pour off the water and put them in the soup pot with 3 quarts cold water. Place on the fire, and when the water comes to the boiling point, pour it off. Add 4 quarts boiling water to the beans and place the soup pot where the con tents will simmer for four hours. Add the celery the last hour of cook ing. Cook the onion and drippings slowly in a stewpan for half an hour. Drain the water from the beans (save this water) and put them in the stew pan with the onions and drippings. Then add the flour and cook half an hour, stirring often. At the end of this time mash fine and gradually add the water in which the beans were boiled until the soup is like thick cream. Then rub through a sieve and return to the fire; add the salt and pepper, and cook twenty minutes or more. Any kind of beans may be used for this soup; Lima beans give the most delicate soup, but the large or small white beans are very satisfactory and are less ex pensive than Limas. In cold weather the quantities of beans and flavor ings may be doubled, but only 6 quarts water are used. The result ing thick soup can be kept in a cold place and a portion boiled up as re quired and thinned with meat stock or milk.—MARIA PARLOA.
Bouillabaise (English recipe).
Take 3 pounds cod, cut in pieces frorn 9 ounces to pound each. Slice 2 good-sized onions and place them in a stewpan large enough to contain all the fish at the bottom. Add 9 ta blespoonfuls olive oil; fry the onions light brown; put in the fish with as much warm water as will cover it well, a teaspoonful salt, dash pepper, half bay leaf, peeled lemon cut in dice, 2 tomatoes cut in slices, a few peppercorns, and clove garlic. Boil till the liquor is reduced to one third. Then add a tablespoonful chopped parsley, let it boil one minute longer, and pour into a tureen over crou tons. This is also good made from any white fleshed fish; the garlic may be omitted, if preferred.
Oxtail Soup.
1 small oxtail, 6 cupfuls brown stock, cupful carrot cut in fancy shapes, cupful turnip cut in fancy shapes, cupful onion cut in small pieces, cupful celery cut in small pieces, teaspoonful salt, Few grains cayenne, 1 teaspoonful Worcester shire Sauce, 1 teaspoonful lemon juice.
Cut oxtail in small pieces, wash, drain, sprinkle with salt and pepper, dredge with flour, and fry in butter ten minutes. Add to brown stock, and sirnmer one hour. Then add vegetables, which have been parboiled twenty minutes; simmer until vegeta bles are soft; add cayenne, Worcester shire sauce, and lemon juice.—FAR