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Remarks. —Excuse me from the straining, but
give me the cream, if you have it, by all means. And I have not a doubt but what salt meats, properly" freshened, would make a soup hard to tell from that made with fresh; and sweet corn, in its season, cut from the cob, 1 qt., will do as well as canned. I know this from the nature of things upon general principles. So let others judge, in all things from their own common sense—Think. I have made these remarks to set people to thinking upon common things in the way here indi cated, for themselves, which is the true way to all improvements. Instead of straining, sometimes, you may rub the beans and the corn, when perfectly tender, through a colander, as indicated in the sailor's plan above, and thus get rid of the skins of the beans, and the hulls of the corn. This last is from more of the same kind of thinking. Put the puree, (any soft, mushy mass) back into-the soup, and make hot when served.
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