The royal baker and pastry cook : $b A manual of practical cookery

When 2 hours have passed, pour out stock in bowl; when cold put on ice. =Bean Soup.=—Soak quart white beans overnight; in morning pour off water; add fresh, and set over fire until skins will easily slip off; throw them into cold water, rub well, and skins will rise to top, where they may be removed. Boil beans till perfectly soft, allowing 2 quarts water to 1 quart beans; mash beans, add flour and butter rubbed together, also salt and pepper. Cut cold bread into small pieces, toast, and drop on soup when you serve. =Family Soup.=—Time, 6 hours; 3 or 4 quarts pot liquor, _i. e._, the water in which mutton or salt beef has been boiled. Any bones from dressed meat, trimmings of poultry, scraps of meat or 1 pound gravy beef, 2 large onions, 1 turnip, 2 carrots, a little celery seed tied in a piece muslin, bunch savory herbs, 1 sprig parsley, 5 cloves, 2 blades mace, a few peppercorns, pepper and salt to taste. Put all your meat-trimmings, meat-bones, etc., into stewpan. Stick onions with cloves, add them with other vegetables to meat; pour over all the pot liquor; set over slow fire and let simmer gently, removing all scum as it rises. Strain through fine hair-sieve. =Clam Soup.=—Boil juice of clams, make a little drawn butter and mix with the juice; stir till it boils, chop up clams and put them in; season to taste with pepper, salt, and little lemon juice; cream or milk is to be added. Boil over slow fire 1 hour. =Soups of Dried Peas or Beans.=—Pick and soak split peas, dried green peas, or black or white beans overnight. Drain, measure, add 4 times as much cold water; to each quart of water, ½ onion. Simmer slowly till soft. Rub through sieve. Return to fire, season with salt and pepper; for each quart thicken with 1 teaspoon each butter and flour. Boil up again for a few minutes. Black bean soup should also have a pinch of mustard and a little lemon juice added, and slices of hard-boiled egg.