t boil for half an hour; then having
scraped the skins from a quart of small young potatoes, add them to
the soup; cover the pot and let it boil for half an hour longer; work
quarter of a pound of butter and a dessertspoonful of flour together,
and add them to the soup ten or twelve minutes before taking it off
the fire.

Serve the meat on a dish with parsley sauce over it, and the soup in a
tureen.

DRIED BEAN SOUP.

Put two quarts of dried white beans to soak the night before you make
the soup, which should be put on as early in the day as possible.

Take two pounds of the lean of fresh beef--the coarse pieces will do.
Cut them up and put them into your soup-pot with the bones belonging
to them (which should be broken in pieces), and a pound of lean bacon,
cut very small. If you have the remains of a piece of beef that has
been roasted the day before, and so much underdone that the juices
remain in it, you may put it into the pot and its bones along with it.
Season the meat with pepper only, and pour on it six quarts of water.
As soon as it boils, take off the scum, and put in the beans (having
first drained them) and a head of celery cut small, or a tablespoonful
of pounded celery seed. Boil it slowly till the meat is done to
shreds, and the beans all dissolved. Then strain it through a colander
into the tureen, and put into it small squares of toasted bread with
the crust cut off.

TURTLE SOUP FROM BEANS.

Soak over night one quart of black beans; next day boil them in the
proper quantity of water, say a gallon, then dip the beans out of the
pot and strain them through a colander. Then return the flour of the
beans, thus pressed, into the pot in which they were boiled. Tie up in
a thin cloth some thyme, a teaspoonful of summer savory and parsley,
and let it boil in the mixture. Add a tablespoonful of cold butter,
salt and pepper. Have ready four hard-boiled yolks of eggs quartered,
and a few force meat balls; add this to the soup with a sliced lemon,
and half a glass of wine just before serving the soup.

This approaches so near in flavor to the real turtle soup that few are
able to distinguish the difference.

PHILADELPHIA PEPPER POT.

Put two pounds of tripe and four calves' feet into the soup-pot and
cover them with cold water; add a red pepper, and boil closely until
the calves' feet are boiled very tender; take out the meat, skim the
liquid, stir it, cut the tripe into small pieces, and put it