Every-day dishes and every-day work

Combination Soup. — This soup is prepared from material already cooked, and requires two cups of cracked wheat, one and one-half cups of Lima beans, one-half cup of black beans, and one cup of stewed tomato. Rub the material together through a colander, adding, if needed, a little hot water to facilitate the sifting. Add boiling water to thin to the proper consistency, season with salt, and serve. Two tablespoonfuls of nut butter make a desirable addition. Combination Soup No. 2. — Take three and one-half cups of mashed (Scotch) peas, one cup each of cooked rice, oatmeal, and hominy, and two cups of stewed tomato. Rub the material through a colander, add boiling water to thin to the proper consistency ; season with salt, reheat, and add, just before serving, two cups of cooked macaroni. Split Pea Soup. — For each quart of soup desired, simmer a cupful of split peas very slowly in three pints of boiling water for six hours, or until thoroughly dissolved. When done, rub through a colander, add salt, reheat, and when boiling, stir into it two teaspoonfuls of flour rubbed smooth in a little cold water Boil until thickened, and serve. If preferred, the soup may be flavored with a little celery or onion. Swiss Lentil Soup. — Cook a pint of brown lentils in a small quantity of boiling water. Add to the lentils when about half done, one medium-sized onion cut in halves or quarters. When the lentils are tender, remove the onion and rub the lentils through a colander. Add sufficient boiling water to make three pints in all. Season with salt, reheat to boiling, and thicken the whole with four tablespoonfuls of browned flour, rubbed to a cream in a little cold water. Tomato and Macaroni Soup. — Break a half dozen sticks of macaroni into small pieces, and drop into boiling water. Cook for an hour, or until perfectly tender. Rub two quarts of stewed or canned tomatoes through a colander, to remove all seeds and fragments. When the macaroni is done, drain thoroughly, cut each piece into tiny rings, and add it to the strained tomatoes. Season with salt, and boil for a few minutes. If the tomato is quite thin, the soup should be slightly thickened with a little flour before adding the macaroni. Vegetable Soup. — Prepare a quart of bran stock as previously directed. Heat to boiling, and add to it one teaspoonful of grated carrot, a slice of onion, and a half cup of tomato. Cook together in a double boiler for half an hour. Remove the slice of onion, and add salt and a half cup of turnip previously cooked and cut in small dice. Lentil and Corn Soup. — Prepare a bran stock by boiling for every quart of soup required, one cup of good wheat bran in three pints of water for two or three hours, or until reduced one third. To this stock as a base, add equal parts of cooked lentils (after being rubbed through a colander to remove the skins) and well-cooked corn pulp to make the soup of the desired consistency. Season with salt, and serve. Vegetable Pea Soup. — Cook one pint of split peas until dissolved. When nearly done, put to cooking one and one-half pints of sliced potato and one medium-sized onion, sliced thin. When tender, rub all through a colander, add water to make of the consistency of thin cream, and salt to taste. Reheat and serve.