The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

dried out. The longer and more slowly the beans are cooked the richer the soup will be. Rub beans through colander, keeping them where they will remain hot during the process. Return to the fire, add boiling water and salt, and simmer for an hour. Stir well and serve. There are three things essential to the perfection of bean soup: 1st., cook the beans without soaking or parboiling, 2nd., dry out well after they become tender, 3rd., do not let the beans or soup get cold at any time before serving. Warmed-over bean soup is very good, but there is a certain meaty flavor lost by cooling and reheating. Left-overs of bean soup, we usually combine with other ingredients. Brown beans and red make very rich soups, much better than black. One pint of beans will make about 3 qts. of soup. =★ Chick Peas Soup= Make the same as bean soup (except that peas require longer cooking), or cook in consommé. Very rich in flavor. =★ Unstrained Bean Soup= Cook nice tender white beans until partially cooked to pieces. Add salt, and water to make of the right consistency, and simmer slowly ½ hour or longer. =★ Swiss Lentil Soup= 1 pint lentils 1 large onion 2-4 tablespns. browned flour salt Cook lentils and sliced onion together until lentils are tender and well dried out, rub through colander, add the browned flour and salt, with water to make of the right consistency. (There should be from 2½-3 qts. of soup). Heat ½-1 hour. This makes an unusually meaty-flavored soup. The idea of combining onion and browned flour with lentils was given me by one who had spent some years among the French in Switzerland. =Swiss Peas or Swiss Bean Soup=--May be made the same. =★ Canadian Peas Soup= Cook whole ripe peas with onion and a little garlic, rub through colander, add salt, a little browned flour and powdered sage, with water to make like a broth. Unusually good. =★ Green Peas Soup= Cook green peas until tender, put ¾ of them through the colander, add water and salt,