For a _Puree of Celery_ boil one pint of cut celery in water till tender; then add to boiling milk, and rub through the sieve.

For _Potato Puree_ use six large or ten medium sized potatoes, boiled and mashed fine; then stirred into the milk, and strained; a large tablespoonful of chopped parsley being put in the tureen.

For a _Green-Corn Soup_ use the milk without straining; adding a can of corn, or the corn cut from six ears of fresh boiled corn, and an even tablespoonful of sugar, and boiling ten minutes.

_Salsify_ can also be used, the combinations being numberless, and one's own taste a safe guide in making new ones.
TURTLE-BEAN SOUP.
Wash and soak over-night, in cold water, one pint of the black or turtle beans.

In the morning put on the fire in three quarts of cold water, which, as it boils away, must be added to, to preserve the original quantity.