Prepare the beans the same as lentils in Nut and Lentil Soup, add the other ingredients, let simmer for from twenty minutes to an hour. Serve. *Bean and Corn Soup. — Cold stewed corn and cold baked beans form the basis of this soup. Put one pint of each through a colander, add a few stalks of celery or a slice of onion, and three cups of rather diluted Nut Soup Stock liquor. Boil for two minutes. Remove the onion or celery, season with salt, and serve. *Lima Bean Soup. — Simmer a pint of Lima beans gently, in just sufficient water to cook, and not burn, until they have fallen to pieces. When done, rub the beans through a colander. Add Nut Soup Stock to make of the proper consistency, and salt to season✪ Lima Bean Soup. Reheat and serve. White beans may be used in place of Lima beans, but they require more prolonged cooking. Black beans and kidney beans may likewise be used in the same manner. Canned Corn Soup. — Turn the contents of a can 192 Healthful Cookery of sweet corn into a granite-ware pan, and mash thoroughly with a potato-masher until every kernel is broken; then rub through a colander. To the pulp thus obtained add sufficient Nut Soup Stock liquor to make about three pints in all. Add salt, if desired✪ Canned Corn Soup, and serve hot. *Nut Cream of Corn Soup. — i can tender sweet corn, 54 pound can Nut Soup Stock, 4 cups water, il/2 to 2 teaspoonfuls salt, 3 to 4 teaspoonfuls flour. Rub the corn through a colander, add the stock and water, heat to the boiling point, and thicken with the flour, which has been blended with a little cold water. Add salt, and serve. *Nut and Asparagus Soup. — 54 pound Nut Soup Stock, 4 cups water, 54 quart of asparagus, 254 teaspoonfuls salt. Cut the asparagus into small pieces. Cook until tender, rub through a fine colander, combine with the other ingredients, heat to boiling, and serve. *Nut and Spinach Soup. — J4 pound can Nut Soup Stock, 4 cups water, 54 peck spinach, 2 tea- spoonfuls salt. Cook the spinach in salted water until tender. Drain, rub through a fine colander, add to the other ingredients. Boil up well, and serve. If desired, this may be thickened with from four to five tea- f Soups with Nut Soup Stock 193 spoonfuls of Browned Flour No. 1. A little celery salt will be enjoyed by some. *Savory Potato Soup. — pound can Nut Soup Stock, 4 cups water, 2 teaspoonfuls chopped onion, 2 cups potato cut into small pieces, 1/16 teaspoon- ful mint, l/i teaspoonful marjoram, ij4 to \]/2 tea- spoonfuls salt. Cook the potatoes until tender. Drain, and rub through a colander, add the other ingredients, heat to boiling, and serve. *Nut Vegetable Soup. — l/\ pound can Nut Soup Stock✪ Savory Potato Soup, 8 cups water, 1 large bay leaf, l/2 an onion, 4 tablespoonfuls grated carrot, 1 very small head of celery, 2 to 2^2 teaspoonfuls salt. Simmer all together one half to three fourths of an hour, strain, reheat, and serve. *Nut Stock Soup. — Take % pound Nut Soup Stock, 4 quarts water, 2 cans whole peas, 1 1/3 cups vermicelli, 3 cups strained tomatoes, 3 large bay leaves, 1 large onion, grated✪ Nut Stock Soup. Cook together at least forty-five minutes. Re- move the bay leaves before serving. 13 Gruels and Liquid Foods RECIPES Hot Malted Nuts. — Gradually pour one quart of boiling water over one cup of dry Malted Nuts, stirring meanwhile to keep it smooth. Add salt to hot Malted Nuts if it is to be used for moistening toast.✪ Hot Malted Nuts

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Prepare the beans the same as lentils in Nut and Lentil Soup, add the other ingredients, let simmer for from twenty minutes to an hour. Serve. *Bean and Corn Soup. — Cold stewed corn and cold baked beans form the basis of this soup. Put one pint of each through a colander, add a few stalks of celery or a slice of onion, and three cups of rather diluted Nut Soup Stock liquor. Boil for two minutes. Remove the onion or celery, season with salt, and serve. *Lima Bean Soup. — Simmer a pint of Lima beans gently, in just sufficient water to cook, and not burn, until they have fallen to pieces. When done, rub the beans through a colander. Add Nut Soup Stock to make of the proper consistency, and salt to season. Reheat and serve. White beans may be used in place of Lima beans, but they require more prolonged cooking. Black beans and kidney beans may likewise be used in the same manner. Canned Corn Soup. — Turn the contents of a can 192 Healthful Cookery of sweet corn into a granite-ware pan, and mash thoroughly with a potato-masher until every kernel is broken; then rub through a colander. To the pulp thus obtained add sufficient Nut Soup Stock liquor to make about three pints in all. Add salt, if desired, and serve hot. *Nut Cream of Corn Soup. — i can tender sweet corn, 54 pound can Nut Soup Stock, 4 cups water, il/2 to 2 teaspoonfuls salt, 3 to 4 teaspoonfuls flour. Rub the corn through a colander, add the stock and water, heat to the boiling point, and thicken with the flour, which has been blended with a little cold water. Add salt, and serve. *Nut and Asparagus Soup. — 54 pound Nut Soup Stock, 4 cups water, 54 quart of asparagus, 254 teaspoonfuls salt. Cut the asparagus into small pieces. Cook until tender, rub through a fine colander, combine with the other ingredients, heat to boiling, and serve. *Nut and Spinach Soup. — J4 pound can Nut Soup Stock, 4 cups water, 54 peck spinach, 2 tea- spoonfuls salt. Cook the spinach in salted water until tender. Drain, rub through a fine colander, add to the other ingredients. Boil up well, and serve. If desired, this may be thickened with from four to five tea- f Soups with Nut Soup Stock 193 spoonfuls of Browned Flour No. 1. A little celery salt will be enjoyed by some. *Savory Potato Soup. — pound can Nut Soup Stock, 4 cups water, 2 teaspoonfuls chopped onion, 2 cups potato cut into small pieces, 1/16 teaspoon- ful mint, l/i teaspoonful marjoram, ij4 to \]/2 tea- spoonfuls salt. Cook the potatoes until tender. Drain, and rub through a colander, add the other ingredients, heat to boiling, and serve. *Nut Vegetable Soup. — l/\ pound can Nut Soup Stock, 8 cups water, 1 large bay leaf, l/2 an onion, 4 tablespoonfuls grated carrot, 1 very small head of celery, 2 to 2^2 teaspoonfuls salt. Simmer all together one half to three fourths of an hour, strain, reheat, and serve. *Nut Stock Soup. — Take % pound Nut Soup Stock, 4 quarts water, 2 cans whole peas, 1 1/3 cups vermicelli, 3 cups strained tomatoes, 3 large bay leaves, 1 large onion, grated. Cook together at least forty-five minutes. Re- move the bay leaves before serving. 13 Gruels and Liquid Foods RECIPES Hot Malted Nuts. — Gradually pour one quart of boiling water over one cup of dry Malted Nuts, stirring meanwhile to keep it smooth. Add salt to hot Malted Nuts if it is to be used for moistening toast.

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