with some carrot, celery and onion, or the beans can be boiled in some
stock made from these vegetables. After the beans are tender, pound them
in a mortar, and then rub the whole through a wire sieve, after first
removing the carrot, celery and onion. Add a teaspoonful of pounded sugar
and about two ounces of butter. Fried or toasted bread should be served
with the soup. If the soup is liked thin, of course more water can be
added.


BEAN SOUP, OR PUREE OF WHITE HARICOT BEANS.--Proceed exactly as in the
above recipe, only substituting white haricot beans for red. It is a great
improvement to add a little boiling cream, but of course this makes the
soup much more expensive. Some cooks add a spoonful of blanched, chopped
parsley to this puree, and Frenchmen generally flavour this soup with
garlic.


BEAN SOUP, GREEN.--Boil a quart of ordinary broad-beans in some stock or
water with an onion, carrot and celery. Remove the skins when the beans
are tender and rub the beans through a wire sieve. Colour the soup with a
little spinach extract--(vegetable colouring, sold in bottles)--add a
little piece of butter, a little powdered sugar, pepper and salt. The
amount of stock or water must depend upon whether it is wished to have the
puree thick or thin. Some purees are made as thick as bread sauce, while
some persons prefer them much thinner. This is purely a matter of taste.


BEAN SOUP FROM FRENCH BEANS.--This is an admirable method of using up
French beans or scarlet runners when they get too old to be boiled as a
vegetable in the ordinary way. Take any quantity of French beans and boil