GREEN BEAN SOUP.—­Prepare a quart of fresh string beans by pulling off ends and strings and breaking into small pieces.  Boil in a small quantity of water.  If the beans are fresh and young, three pints will be sufficient; if wilted or quite old, more will be needed, as they will require longer cooking.  There should be about a teacupful and a half of liquid left when the beans are perfectly tender and boiled in pieces.  Rub through a colander, return to the kettle, and for each cup of the bean pulp add salt, a cup and a half of unskimmed milk; boil together for a few minutes, thicken with a little flour, and serve.  The quart of beans should be sufficient for three pints of soup.

KORNLET SOUP.—­Kornlet or canned green corn pulp, may be made into a most appetizing soup in a few minutes by adding to a pint of kornlet an equal quantity of rich milk, heating to boiling, and thickening it with a teaspoonful of flour rubbed smooth in a little cold milk.

KORNLET AND TOMATO SOUP.—­Put together equal quantities of kornlet and strained stewed tomato, season with salt and heat to boiling; add for each quart one fourth to one half cup of hot thin cream, thicken with a tablespoonful of flour rubbed smooth in a little water, and serve.  Cooked corn rubbed through a colander may also be used for this soup.

LENTIL SOUP.—­Simmer a pint of lentils in water until tender.  If desired to have the soup less dark in color and less strong in flavor, the lentils may be first parboiled for a half hour, and then drained and put into fresh boiling water.  Much valuable nutriment is thus lost, however.  When perfectly tender, mash through a colander to remove all skins; add salt and a cup of thin cream, and it too thick, sufficient boiling milk or water to thin to the proper consistency, heat again to boiling, and serve.  If preferred, an additional quantity of liquid may be added and the soup slightly thickened with browned flour.

LENTIL AND PARSNIP SOUP.—­Cook together one pint of lentils and one half a small parsnip, sliced, until tender in a small quantity of boiling water.  When done, rub through a colander, and add boiling water to make a soup of the proper consistency.  Season with salt and if desired a little cream.

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.  Add more boiling water as needed.  When done, rub the beans through a colander.  Add rich milk or water 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.  A heaping tablespoonful of pearl tapioca or sago previously soaked in cold water, may be added to the soup when it is reheated, if liked, and the whole cooked until the sago is transparent.

MACARONI SOUP.—­Heat a quart of milk, to which has been added a tablespoonful of finely grated bread crust (the brown part only, from the top of the loaf) and a slice of onion to flavor, in a double boiler.  When the milk is well flavored, remove the onion, turn through a colander, add salt, and thicken with two teaspoonfuls of flour rubbed smooth in a little cold milk.  Lastly add one cupful of cooked macaroni, and serve.