37.—PURÉE OF RED KIDNEY BEANS
Follow recipe for Purée of Black Beans (see No. 35), using red kidney beans in place of black beans.
38.—DRIED LIMA BEAN SOUP
| 1 cup lima beans | 1 cup milk |
| 6 cups cold water | 1 teaspoon salt |
| ½ onion sliced | 1 teaspoon Worcestershire sauce |
| ½ carrot sliced | 1 tablespoon bacon fat |
| ½ bay leaf | 2 tablespoons flour |
Soak beans over night; drain; add cold water, onion, carrot, and bay leaf, and simmer an hour and a half or until beans are soft; press through a sieve, add milk and seasonings, and thicken with bacon fat and flour blended together. Serve with croutons.
39.—CAULIFLOWER SOUP
To three cups of the water in which cauliflower has been cooked add one-half teaspoon of onion juice and one cup of hot milk. Thicken with one tablespoon of butter and two tablespoons of flour blended together. Season with cayenne, and salt if necessary. Add a few left-over bits of cauliflower, and serve with croutons or crisp crackers.
40.—CREAM OF CELERY SOUP
| 1 cup celery tops | 1/8 teaspoon pepper |
| ½ cup chopped celery | 3½ cups boiling water |
| 2 slices onion | 1½ cups hot milk |
| ¼ cup rice | ½ tablespoon butter |
| 1½ teaspoons salt |
Cook celery, onion, rice, seasonings, and boiling water for half an hour; press through a sieve; add hot milk and butter, and serve with crisp crackers.