A Handbook of Cookery for a Small House

white beans boiled soft in water with a piece of common soda the size of a pea. Put them into a saucepan with remains of cold meat--beef, mutton, or veal--one uncut onion, one turnip, pepper and salt to taste, and if not objected to, a few cold potatoes. Boil gently about three hours, then pass the whole through a fine cullender to strain the skins from the beans. Replace in a saucepan and bring to a boil; then serve very hot. Have ready some slices of stale bread about half an inch thick cut into dice. Have a little beef (or veal) dripping, bring to a boil in an enamel frying pan and drop the bread in while it boils, fry till a light brown and quite crisp. Serve in a hot dish with a strainer under. This bread is good for either pea, lentil, haricot, or potato soup. _69. Chicken Soup_ Take the remains of any cold roast or boiled fowls, salt and pepper to taste; a whole onion, half a rasher of very lean bacon, one piece of loaf sugar, one quart of water. Put all together into a saucepan and bring to a boil, keeping the meat or bones covered. Boil two hours. Take one and a half flat tablespoonfuls of flour, one ounce of fresh butter, and put the butter and flour into a smooth china or earthenware bowl (enamel bowl will do), work the two together with a tablespoon till a perfectly smooth paste is made, then pour the soup through a cullender on to the paste, stirring all the time; add a little milk and if possible a little fresh cream. Replace the soup in the saucepan, put it back on the stove and stir one way till it boils, when it is ready to serve. _70. Game Soup_ Take a rabbit and wash it in a little water with a pinch of salt, then cut it up. Put it into a stone saucepan with one quart to three pints cold water, salt and pepper to taste, one piece of loaf sugar, one onion