Bean Soup
Boil a small soup-bone in about two quarts water until the meat can be separated from the bone, remove bone, add a coffee-cup white beans soaked for two hours, boil for an hour and a half, add three potatoes, half a turnip and a parsnip, all sliced fine, boil half an hour longer, and just before serving sprinkle in a few dry breadcrumbs; season with salt and pepper, and serve with raw onions sliced very fine for those who like them.--Mrs. A. B. Morey.