WHITE BEAN SOUP
- White beans, 1 cup.
- Onion, medium sized, 1.
- Salt, 1 teaspoonful.
- Water, 2 quarts.
- Nut butter, 1 tablespoonful.
Stew the beans and onions in the water until tender; add nut butter and salt; press through a sieve, bring to a boil, and serve. The addition of some cream will improve this soup.
SAGO SOUP
- Sago, ½ cup.
- Egg, 1.
- Boiling milk, 4 cups.
- Boiled cream.
Wash the sago, add it to the boiling milk, and simmer till the sago is dissolved and forms a sort of jelly. At the moment of serving add the beaten yolk of an egg and a little cream previously boiled.
BEAN TAPIOCA
- White beans, ¾ cup.
- Tapioca, ½ cup.
- Salt.
- Water, 4 cups.
- Hot water.
- Cream.
Cook beans in water till well done; press through a strainer, add tapioca, and cook till clear; add hot water to make of proper consistency; season with salt and cream; heat well, and serve.