The new home cook book

Four pounds of lean beef cut in small pieces, one-half peck of green peas, one gallon of water ; boil the empty pods of the peas in the water one hour ; strain them out ; add the beef and boil slowly one and a half hours. Half an hour before serving strain out the meat and add the peas; twenty minutes later add one-half cup of rice flour; salt and pepper to taste; and if you choose, one teaspoon of sugar. After adding the rice, stir frequently to prevent burning. CORN SOUP. Mrs. W. P. Nixon. One small beef bone, two quarts of water, four tomatoes, eight ears of corn ; let the meat boil a short time in the water; cut the corn from the cob and put in the cobs with the cut corn and tomatoes ; let it boil about half an hour; remove the cobs; just before serving add milk, which allow to boil for a few moments only ; season with salt and pepper. CORN SOUP. Anonymous. One quart of corn cut from the cob in three pints of water ; when the grain is quite tender, mix with them two ounces of sweet butter rolled in a tablespoon of flour ; let it boil fifteen minutes longer ; just before taking up the soup, beat up an egg and stir in with pepper and salt. TURTLE BEAN SOUP. Mrs. A. N. Arnold. Take a quart of black beans, wash them and put them in a pot with three quarts of water ; boil until thoroughly soft ; rub the pulp through a colander and return it to the pot; add some thyme in a clean cloth, and let it boil a few minutes for flavor; slice some hard boiled eggs and drop them into the soup ; add a little butter, pepper and salt. BEAN SOUP. Mrs. Whitehead. One pint beans, four quarts water, small piece fat beef ; boil three hours and strain. If too thin add one tablespoon flour. BLACK BEAN SOUP. Mrs. John B. Adams. Boil the beans and strain them ; at the same time make your stock (of any kind of meat,) saving the best for force meat balls ; to be well seasoned and fried. Put the bean pulp in with the stock and boil ; add red pepper, salt and a little thyme, tying it up in a bag to be taken out; cloves to your taste and a little wine. When ready to serve, put the fried balls into the tureen, with two or three sliced hard boiled eggs, and a lemon or two, according to the quantity of soup. Skim out bones and pieces of meat and pour over. BLACK BEAN SOUP. Mrs. H. L. Adams. One pound of the round beef, one-half pound of salt pork, and one quart of black beans ; soak the beans twenty-four hours ; chop the beef and pork and boil with the beans, one grated carrot and one onion five or six hours ; strain and add hard boiled eggs, salt, pepper and sliced lemon. POTATO SOUP. Boil five or six potatoes with a small piece of salt pork and a little celery ; pass through a colander and add milk or cream (if milk, a little butter,) to make the consistency of thick cream; chop a little parsley fine and throw in; let boil five minutes; cut some dry bread in small dice, fry brown in hot lard ; drain them and place in the bottom of soup tureen, and' pour the soup over ; chop two onions and boil with the soup, if liked. FORCE MEAT BALLS FOR BLACK BEAN SOUP. Mrs. Baushar. Take cold meat ; chop very fine ; add flour enough to