MOCK TURTLE SOUP.
Boil a bay leaf and a scant cupful of lentils in salted water until tender. Mash through colander to remove husks. Put back in kettle and add water enough to make one quart of soup; blend one tablespoonful of butter with scant tablespoonful of flour and stir into the soup; let come to a boil. Just before serving add fine slices of lemon, and two sliced, hard boiled, eggs.
SCOTS BROTH.
Wash two ounces of barley; soak it for three hours; chop one half of a medium sized head of cabbage, and one onion, put over to boil with the soaked barley, in one quart of water; salt to taste. Let boil for two hours; adding more water if it becomes too thick, be careful not to add too much water; season with savory herbs, or soup powder; add a tablespoonful of butter, and serve with croutons.
WHITE TURNIP SOUP.
Peel and prepare turnips according to quantity of soup desired, put them over to cook in boiling water; when half done add one fifth as much of onions, chopped very fine, with pepper and salt to taste. When turnips are tender pour the liquid through a sieve and rub the turnips through with a spoon. Return to kettle and add as much milk as is required to bring soup to the proper consistency; add a little parsley, chopped fine; one cupful of cream, and one tablespoonful of butter blended with one teaspoonful of flour. Serve with croutons.
CREAM OF LIMA BEANS.
Soak one cupful of dried lima beans over night; in the morning drain and add three pints of cold water. Cook until tender and rub through a sieve. Cut two slices of onion and four slices of carrot into small cubes; cook in two tablespoonfuls of butter until yellow, add one cupful of cream or milk, two tablespoonfuls of butter, two tablespoonfuls of flour, one teaspoonful of salt, and one saltspoonful of pepper; and stir into the boiling soup. Strain and serve.
BEAN PURÉE WITH TOMATO.
To one pint of cold Boston baked beans, add one chopped, small, onion, one bay leaf, and one cupful of tomato; boil in one quart of water until tender, then mash through a colander, put back in kettle over the fire and add one tablespoonful of butter blended with one teaspoonful of flour; season to taste, let come to a boil, and serve with croutons.