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 Take liquor in which roast was cooked and add one tea-cupful of potatoes cut in small dice, one teacupful of tomatoes cut up fine, two-thirds teacup of onions, a stalk of celery and a little corn. Then put in three or four whole potatoes. Should you like the flavor of turnips, a teacup full cutup fine should be put on with the beef. After these vegetables have become perfectly tender take out the whole Irish potatoes, mash and season as for baking, and return to soup, which gives it a most delicious flavor and possibly will thicken' it sufficiently, if not, thicken with a little flour in water. This soup is pronounoced by all who have tried it to be very superior.

Navy Bean Soup.

Put on in about one-half gallon of cold water, one pint of beans with enough salt pork of any kind for bacon or parts of ham, or seasoning, a few slices of shoulder that are no longer good for boiling. However a very small piece will suffice. Cook until beans are easily mashed. Take out of water and run through a colander, remove skins and return mashed beans to soup water, add one pint of rich sweet milk, tablespoonful butter, a little salt and pepper, and should beans not make it sufficiently thick, add a little flour mixed smooth with water. Excellent.

Soak one pint of beans several hours and put on with a knuckle of veal. Cook three or four hours and strain