It is the duty of every housekeeper to learn the art of soup making. How may a hearty dinner be better begun than with a thin soup? The hot liquid, taken into an empty stomach, is easily assimilated, acts as a stimulant rather than a nutrient (as is the popular opinion), and prepares the way for the meal which is to follow. The cream soups and purees are so nutritious that, with bread and butter, they furnish a satisfactory meal.
Long soaking in cold water, draws out the juices of meat and dissolves the gelatine. Soup stocks are prepared in this manner and then cooked at a low temperature. Celery leaves can be tied in a bunch and hung in a sunny place to dry, then placed in a paper bag, ready for use. The stalks and roots can be dried in a slow oven, powdered and bottled. Celery seed can be used for soups when the celery root or stalks are not at hand.
To one quart of beans add one teaspoon of soda, cover with water, let boil until the hulls will slip off, skim the beans out, throw them into cold water, rub with the hands, then remove the hulls; drain, and rub until all hulls are removed; take two quarts of water to one quart of beans, boil until the beans will mash smooth; boil a small piece of meat with the beans. If you have no meat, rub butter and flour together, add to the soup, pour over toasted bread or crackers, and season with salt and pepper. Add a little parsley, if desired.