BLACK BEAN SOUP.
One pint of black beans, a small joint or shank of beef, a slice of salt pork. Soak the beans over night, drain off the water, and put them into the kettle with the meat, and cover with water. Boil about five hours; strain through the colander. Season with red pepper and a little wine. Add the yolks of three hard-boiled eggs and slices of lemon. — Mrs. Werner.
VEGETABLE SOUP.
Boil a soup-bone all day in plenty of water; strain it, add a little salt, and let it stand until the next day. In the morning, boil steadily until about an hour before dinner, when season to taste, and add one large onion, part of a carrot, little cabbage, one tomato, part of a turnip, one potato, all chopped very fine. — Mrs. Hugh Parry.
ONION SOUP.
Four large onions, cut up (not sliced), six ounces of butter, salt, cayenne, soup stock, with yolks of four eggs, one-fourth of a loaf of bread cut in very thin slices and dried, two tablespoons of grated cheese. Slowly stir the onions in the butter one hour, stirring frequently, being very careful not to brown; add salt, pepper, cayenne and stock, and cook one hour longer. Add one-third as much stock. Have in the tureen the bread and cheese. Beat up the eggs with a ladle full of soup; pour this on the bread, cover close, and stand five minutes. Add the rest of the soup and serve at once. — Mrs. Werner.