Bean Soup
2 cups beans
2 tablespoons finely cut onion
2 tablespoons finely cut bacon
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped parsley
1 teaspoon thyme
3 tablespoons flour
Soak beans in water over night. Drain and put into saucepan with six cups boiling water and boil slowly two hours or until soft; add onion and bacon which have been fried light brown; boil five minutes; add salt, pepper, parsley and thyme. Mash beans with back of spoon and add flour which has been mixed with a little cold water; boil five minutes and serve.
Cream Soups
This is the foundation or sauce for many fish and vegetable cream soups.
1 quart milk
1 tablespoon butter
1 teaspoon salt
1 teaspoon white pepper
2 tablespoons flour
1 cup boiling water
Scald milk and add butter and seasoning; thicken with flour, which has been mixed with little cold water. Thin with boiling water and boil two minutes.
For pea soup boil and mash 1 pint green peas and add to sauce.
For cream of celery boil 1 pint cut celery until tender; rub through sieve, add to milk, and proceed as above.
For potato soup boil and mash 6 large potatoes, stir into milk, proceed as above, and strain. Just before serving stir in a tablespoon chopped parsley.