Miss Leslie's New Cookery Book

(having removed all the meat and bones) strain the soup through a sieve, and return it to the soup-pot, (which, in the mean time, should have been washed clean,) and stir into it a tea-cupful of green spinach juice, (obtained by pounding some spinach.) Have ready (boiled, or rather stewed in another pot) a quart of young fresh peas, enriched with a piece of fresh butter. These last peas should be boiled tender, but not to a mash. After they are in, give the soup another boil up, and then pour it off into a tureen, in the bottom of which has been laid some toast cut into square bits, with the crust removed. This soup should be of a fine green color, and very thick. EXCELLENT BEAN SOUP.--Early in the evening of the day before you make the soup, wash clean a large quart of dried white beans in a pan of cold water, and about bedtime pour off that water, and replace it with a fresh panful. Next morning, put on the beans to boil, with only water enough to cook them well, and keep them boiling slowly till they have all bursted, stirring them up frequently from the bottom, lest they should burn. Meantime, prepare in a larger pot, a good soup made of a shin of beef cut into pieces, and the hock of a cold ham, allowing a large quart of water to each pound of meat. Season it with pepper only, (no salt,) and put in with it a head of celery, split and cut small. Boil the soup (skimming it well) till the meat is all in rags; then take it out, leaving not a morsel in the pot, and put in the boiled beans. Let them boil in the soup till they are undistinguishable, and the soup very thick. Put some small squares of toast in the bottom of a tureen, and pour the soup upon it. There is said to be nothing better for making soup than the camp-kettle of the army. Many of the common soldiers make their bean soup