Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

a boil, add a cupful of stewed tomato and one of baked beans and cook half an hour longer before rubbing all hard through the colander into another saucepan. Stir in a teaspoonful of butter rubbed up with one of flour, to prevent wateriness in the soup, also a little chopped parsley. Boil up sharply for one minute and turn upon tiny squares of fried or toasted bread laid in the bottom of the tureen. This is an excellent way of using up left-overs of stewed tomatoes and baked beans. Carrot soup Wash and clean one dozen half-grown carrots. Slice thin, then place them in a saucepan with two tablespoonfuls of butter, a little salt and sugar and cook slowly, turning often until the carrots begin to color. Add a pint of rich broth and allow them to boil gently to a glaze; then put the carrots through your vegetable press; return to the saucepan, simmer until smoking-hot and serve. Sorrel soup Chop the sorrel into bits and boil tender in a quart of mutton stock. Rub through a colander and return to the fire. Thicken a pint of hot milk with a tablespoonful of flour rubbed into one of butter. Cook one minute, or until it is smooth and free from lumps, when stir in slowly the sorrel soup. Season to taste and serve. The French are particularly fond of sorrel soups. Succotash soup Remove the strings from string beans, cut the beans into inch lengths and shred each inch into thin strips. Grate the kernels from six ears of corn, and boil the cobs for twenty minutes in a quart of cleared beef stock. Remove the cobs and boil the grated corn and shredded beans in the stock for twenty-five minutes. Now make a pint of tomato sauce, thickening it and seasoning it as usual, and pour the stock, corn and beans gradually upon this. Season all to taste, and serve very hot, without straining. You may make this soup in winter from canned corn and string beans. Spinach soup Pick over, wash and stem half a peck