MOCK CLAM SOUP.

Soak a pint of marrowfat beans over night in
water enough to cover them. In the morning drain,
and put them on the fire with a small onion and a
gallon of cold water, boil until tender and strain.
Add to the stock a little summer savory, two ounces
of butter and a cup of cream or rich milk, season
with salt and pepper. When the soup comes to a
boil, cut two slices of toast into dice, and four hard-
boiled eggs in slices, put in the tureen and pour the
soup over them and serve.

CORN AND TOMATO SOUP.

Grate the corn from six ears of sweet corn. Put
the cobs into a quart and a pint of water and cook
until all the sweetness is extracted about half an
hour. Remove the cobs and add a pint of tomatoes
after they are skinned and sliced, a small onion cut
in slices, a French carrot cut in dice, a quarter of a
green pepper chopped fine, and the grated corn. Let
it cook slowly until all are tender. Stir in two good
tablespoonfuls of butter, salt and pepper to taste,
pour into the tureen and serve.

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