using water-seal or five-pound steam-pressure outfit; twenty-five
minutes if using pressure-cooker outfit.

Soups made with soup stock are many and varied. One can utilize the
things at hand and change the distinctive flavor from year to year. I
will give you a few good specimen recipes which if followed will give
good results:

Vegetable Soup. Soak a quarter pound dried Lima beans and one pound
unpolished rice for twelve hours. Cook a half pound pearl barley for
two hours. Blanch one pound carrots, one pound onions, one medium-size
potato and one red pepper for three minutes and cold-dip. Prepare the
vegetables and cut into small cubes. Mix thoroughly Lima beans, rice,
barley, carrots, onions, potato and red pepper. Fill glass jars or the
enameled tin cans three-fourths full of the above mixture of
vegetables and cereals. Make a smooth paste of a half pound of wheat
flour and blend in five gallons soup stock. Boil three minutes and add
four ounces salt. Pour this stock over vegetables and fill cans.
Partially seal glass jars. Cap and tip tin cans. Sterilize ninety
minutes if using hot-water-bath outfit or condensed-steam outfit;
seventy-five minutes if using a water-seal or five-pound
steam-pressure outfit; forty-five minutes if using pressure-cooker
outfit.

Cream of Pea Soup. Soak eight pounds of dried peas over night. Cook
until soft. Mash fine. Add the mashed peas to five gallons of soup
stock and bring to boil. Pass the boiling liquid through a fine sieve.
Make a smooth paste of a half pound flour and add paste, ten ounces of
sugar and three ounces of salt to the soup stock. Cook until soup
begins to thicken. Pack in glass jars or tin cans. Partially seal