Soak one-half cup of green kern in a bowl of water over night. Put on two pounds of soup meat, add a carrot, an onion, a stalk of celery, a sprig of parsley, one or two tomatoes, a potato, in fact any vegetable you may happen to have at hand. Cover up closely and let it boil slowly over a low heat three or four hours. Put the green kern on to boil in water slightly salted, as it boils down keep adding soup stock from the kettle of soup on the stove, always straining through a hair sieve, until all has been used. Serve as it is or strain through a colander and put pieces of toasted bread into the soup.

Another way of using the green kern is to grind it to a powder.

NOODLE SOUP

For six persons, select a piece of meat off the neck, about two and one-half pounds; add three quarts of water, an onion, one celery root, two carrots, a large potato, some parsley, three tomatoes and the giblets of poultry. Cook in a closely covered kettle, letting the soup simmer for four or five hours. Remove every bit of scum that rises. Strain; add salt and remove every particle of fat; put in noodles; boil about five minutes and serve at once. If allowed to stand it will become thick.

MUSHROOM AND BARLEY SOUP

Take one quart of hot bouillon, add a quarter pound barley which has been boiled in water; and one ounce of dried mushrooms which have been thoroughly washed and cut in pieces, an onion, carrot, bayleaf, parsley and dill. Boil all these and when the vegetables are nearly tender, remove from soup, add the meat from the bouillon, cut up in small pieces, let soup come to a boil and serve.

OXTAIL SOUP

Wash two large oxtails and cut into pieces. Cut one onion fine and fry in one tablespoon of drippings. When brown, add oxtails to brown, then put into soup kettle with four quarts cold water. Add one tablespoon of salt, one tablespoon of mixed herbs, four cloves, four peppercorns. Simmer for three or four hours. Skim off fat, strain. Vegetables cut into fancy shapes and boiled twenty minutes may be added.

GREEN PEA SOUP

Make your soup stock as usual, adding a pint of washed pea-pods to the soup. Heat a tablespoon of drippings, put in the peas, with a little chopped parsley, cover closely and let simmer; keep adding soup stock when dry. When the peas are tender put into the strained soup. Season with one teaspoon of salt and two teaspoons of sugar, add drop dumplings to this soup before serving.