glass jars. Cap and tip tin cans. Process ninety minutes if using
hot-water-bath outfit or condensed-steam outfit; eighty minutes if
using water-seal outfit; seventy minutes if using five-pound
steam-pressure outfit; forty-five minutes if using pressure-cooker
outfit.

Cream of Potato Soup. Boil one and a half pounds of potatoes, sliced
thin, and five gallons of soup stock for ten minutes. Add three ounces
of salt, a quarter teaspoonful of pepper and a half pound of butter
and boil slowly for five minutes. Make three tablespoonfuls of flour
into smooth paste and add to the above. Cook three minutes and pack in
glass jars or tin cans while hot. Partially seal glass jars. Cap and
tip tin cans. Sterilize ninety minutes if using a hot-water-bath
outfit or condensed-steam outfit; seventy-five minutes if using a
water-seal outfit; sixty-five minutes if using a five-pound
steam-pressure outfit; forty-five minutes if using a pressure-cooker
outfit.

Bean Soup. Soak three pounds of dried beans twelve hours in cold
water. Cut two pounds of ham into quarter-inch cubes and place in a
small sack. Place beans, ham and four gallons of water in kettle and
boil slowly until the beans are very soft. Remove the ham and beans
from the liquor and mash the beans fine. Return ham and mashed beans
to the liquor, add five gallons of soup stock and seasoning, and bring
to boil. Pack into jars or cans while hot. Partially seal jars. Cap
and tip tin cans. Process two hours if using hot-water-bath or
condensed-steam outfit; ninety minutes if using water-seal outfit;
seventy-five minutes if using five-pound steam-pressure outfit; sixty
minutes if using pressure cooker.