Thicken three cups of milk with one-half tablespoon of flour and cook
thoroughly in a double boiler, stirring very often. When ready to serve
add one cup of grated cheese and season with salt and paprika.


BLACK BEAN SOUP

Soak one pint of beans over night, drain, add cold water and rinse
thoroughly. Fry two tablespoons of chopped onion in two tablespoons of
butter, put in with the beans, add two stalks of celery or a piece of
celery root and two quarts of water. Cook slowly until the beans are
soft, three or four hours, add more boiling water as it boils away; rub
through a strainer, add one-eighth teaspoon of pepper, one-fourth
teaspoon of mustard, a few grains of cayenne. Heat one tablespoon of
butter in saucepan with two tablespoons of flour, then two-thirds cup
and then the rest of the soup gradually; cut a lemon (removing seeds)
and two hard-boiled eggs in slices and serve in the soup.


BARLEY AND VEGETABLE SOUP

Take a half cup of coarse barley and two quarts of water. Let boil for
one hour and skim. Then add two onions, a bunch of carrots, parsley, two
turnips, one green pepper and six tomatoes (all chopped fine). Add a few
green peas, lima beans, two ears of corn cut from cob; pepper and salt
to taste. Cook for one hour or more until done. Then add a small piece
of butter, quarter teaspoon of sage and thyme, if you like, and if soup
is too thick add more water.