Note.—Any kind of greens may be treated in the above manner.
[No. 9.]—Haricot Bean Soup.
- 1 pint soaked haricot beans.
- 1 good-sized carrot.
- 1 good-sized turnip.
- 2 onions.
- 1 small head of celery.
- 2 ounces butter.
- 1 teaspoon salt.
- 2 quarts water.
Dissolve the butter in a saucepan, place in the onions sliced and fry five minutes; then add the other vegetables sliced, the beans, and water. Boil one and a half hours, add salt, and simmer half an hour longer. Strain before serving.
[No. 10.]—Lentil Soup.
- 1 pint lentils.
- 2 quarts water.
- 1½ ounces butter.
- 1 carrot.
- 1 onion.
- 1 turnip.
- 1 potato.
- 1 teaspoon salt.
- 1 tablespoon minced parsley.
Slice the vegetables and fry in the butter for five minutes, place them in a saucepan with the lentils and water and boil one and a half hours; add salt and a little pepper if liked. Strain, replace in the saucepan, add the parsley, boil for three minutes, and serve.
Note.—The solid part which is strained away should on no account be wasted, but will be found excellent for making lentil puddings, pies, stews, etc.