boil. Skim it well, and stir it frequently with a wooden or silver
spoon.

Boil it till the tomatas are all to pieces, and the ochras
entirely dissolved. Strain it, and then serve it up with toasted
bread cut into dice, put in after it comes out of the pot.

This soup will be improved by a pint of shelled Lima beans, boiled
by themselves, and put into the tureen just before you send it to
table.


BEAN SOUP.

Put two quarts of dried white beans into soak the night before you
make the soup, which should be put on as early in the day as
possible.

Take five pounds of the lean of fresh beef--the coarse pieces will
do. Cut them up, and put them into your soup-pot with the bones
belonging to them, (which should be broken to pieces,) and a pound
of bacon cut very small. If you have the remains of a piece of
beef that has been roasted the day before, and so much under-done
that the juices remain in it, you may put it into the pot, and its
bones along with it. Season the meat with pepper and salt, and
pour on it six quarts of water. As soon as it boils take off the
scum, and put in the beans (having first drained them) and a head
of celery cut small, or a table-spoonful of pounded celery-seed.
Boil it slowly till the meat is done to shreds, and the beans all
dissolved. Then strain it through a cullender into the tureen, and