The new Annie Dennis cook book

Scrape two dozen salsify or oyster-plant roots, cut into slices, put in a saucepan, and cover with boiling, salted water. Let boil until tender. Add three pints of new milk. Rub two ounces of butter and two tablespoonfuls of flour together, and stir into the boiling soup. Season with salt and a dash of cayenne, strain and serve. Bean Soup Wash a pint of navy beans and soak over night. In the morning drain, put in a soup kettle with three pints of boiling water, let simmer until the beans are tender. Put two tablespoonfuls of butter in a frying pan, set on the fire to melt, add a sliced onion, a sprig of parsley, fry until brown, and turn into the soup kettle. Simmer half an hour, press through a sieve, boil again, season with salt and pepper and serve. Celery Soup Two heads of celery, one quart of milk, one cup of rice, veal or chicken broth, pepper and salt. Grate or cut fine the celery, and boil it in the milk with the rice very slowly till done; adding more milk if too thick; then add an equal quantity of veal or chicken broth ; pepper and salt to taste. Serve very hot with toast cut in dice shape, or strain and serve in bouillon cups, placing in each a ring of green pepper. With this serve small, round snowflake crackers. Duchess Soup Put three pints of milk into a boiler, and set on the fire; add one small carrot sliced, one silver-skinned onion chopped, a blade of mace, and four whole cloves. Rub a tablespoonful of butter and one of flour together. Strain the milk, return it to the boiler, add the butter and flour, with four ounces of grated cheese. Stir, take from the fire, season with salt and pepper, and add the beaten yolks of four eggs. Let come to a boil and serve. Delicious Corn Soup Take eight ears of corn, cut the grains and scrape well; in winter, a can of corn will do; put in a sauce pan with a teacupful of water, cover the vessel and cook until the corn is tender. Meanwhile put in another saucepan, a heaping teaspoonful of butter; let this melt; sift in a tablespoonful of flour; let brown slightly, and add half a cup of water; then stir into this one quart of sweet milk. Let come to a boil, pour into the corn, let boil up once, salt and pepper to taste and serve with small heart rings of toast. If desired, strain and clear with white of egg, as directed at the head of the chapter. Potato Soup Take a half dozen medium-sized potatoes, pare, and put on to boil in a quart of cold water. When half done, drain and cover with a pint of fresh boiling water. Add a sprig of parsley, a stalk of celery, a slice of onion, and let boil until the potatoes are done. Put three pints of new milk on to boil. Press the potatoes through a sieve. Rub a tablespoonful each of flour and butter together, and stir into the boiling milk. Pour over the potatoes, stir until smooth, season with salt and pepper, and serve immediately. This soup may be made rich by first placing two thoroughly beaten eggs in the tureen and pouring the hot liquid over them, stirring very rapidly meanwhile. White Soup