Dried beans, peas and lentils have more than meat value. These soups may be used for the rheumatic, gouty and uric acid patients in the place of meat at dinner. They are exceedingly good also for persons suffering from nervous breakdown. They give the necessary nitrogen, without the stimulating principles of beef. It is wise to cook enough beans one day to last for two or three days.

Wash a cupful of dried beans, soak them in cold water over night; next morning drain, cover with cold water, bring to boiling point, drain again and throw the water away. Return the beans to the saucepan, cover with one quart of cold water, cover the saucepan and cook slowly until the beans are perfectly tender, about one and a half to two hours. Press them through a sieve, using the water as well as the pulp; reheat this pulp, and add a half tea-spoonful of salt, a teaspoonful of lemon juice and a tea-spoonful of onion juice. Stand it at once in a cold place.

At serving time reheat the desired quantity, add boiling water or milk to make it the proper consistency, and serve in a bouillon cup with toasted strips of white bread.

Bean Flour Soup

One Serving

You can purchase from any druggist a bean flour, or rolled beans, which can be quickly made into soup. The best of these preparations are made by the Battle Creek Food Company.

Moisten a teaspoonful of the flour in a little cold water, add a cupful of boiling water, and simmer half an hour, season, add a little butter or cream, and serve.

Rolled beans may be made into a soup almost as quickly as the bean flour.

Dried Pea Soup

One Serving Proceed precisely the same as you would for dried bean soup, using either the split or green dried peas. The split peas, however, are best.