| He that feasts his body with banquets and delicate fare, and starves his soul for want of spiritual food, is like him that feasts his slave and starves his wife. |
Soups
Cream of Green Bean Soup.
Cook cut beans and 2 good-sized potatoes till tender; strain, saving water. Take out potatoes and mash them. Brown 1 tablespoon butter and 1 tablespoon lard, add a little flour, the water in which beans were cooked, potatoes, beans and 1 cup cream. — Mrs. A. Piepho.
Beef Soup.
Take about 1½ pounds lean chuck and 1 pound smoked butt, cover with water and boil about two hours. Then add 2 large carrots diced, 1 large German celery root or celeriac, 1 large German parsley root, 1 large stalk leek, and boil 1 hour more; salt to taste. Boil dried peas separately, flavor with sweet marjoram and add to soup just before serving. Navy beans may be used if preferred, or dumplings are also very good. — Mrs. W. H. Jacobs.
Beer Soup.
Pour 1 pint water in a kettle and set over fire. When hot add ½ pint beer, a little salt, ½ cup sugar, 1 quart milk, a little flour to thicken and 3 to 4 egg yolks. Serve with toasted bread squares, and on top put the beaten egg whites to which has been added a little sugar and vanilla. — Mrs. H. G. Tischer.
Cherry Soup.
One pint canned cherries, 1 quart water, little stick cinnamon,1 tablespoon farina. Put in some dumplings. Sweeten to taste. — Mrs. A. Steging.
