A different treat for the cold-weather menu is a bean soup made from a combination of a variety of beans. In this pound of dry beans, we noted yellow eye, black, soldier, Jacob’s cattle, pea, pinto and a few other varieties. This hardy soup is a delicious combination of flavors. Serve it with crisp crackers, bran muffins or johnnycake plus a green salad. It reheats and freezes well.

Audrey’s Bean Soup 1 pound mixed dried Maine beans 2 tablespoons salt 4 cups water 2 quarts water 1 ham hock or pieces of ham 1 large onion, chopped 1 large can of tomatoes 1 pod of red pepper of 1 teaspoon chili powder Juice of 1 lemon Salt and pepper to taste

Pick over beans. Wash and soak overnight in 4 cups of water to which 2 tablespoons of salt have been added. In the morning, drain beans and put into a kettle with the ham hocks or pieces of ham. Beef or lamb may be used in place of the ham. (We used a small slice of smoked ham shoulder, removing the fat from the meat). Add 2 quarts of water; cover and simmer for 2 1/2 to 3 hours or until beans are tender. Then add tomatoes, chopped onion, lemon juice, and red pepper of child powder with salt and pepper to season. Simmer 45 minutes to an hour to blend flavors.

Parmesan Puffy Omelet 4 eggs, separated

1/4 cyo water 1 teaspoon lemon juice

1/4 cup finely chopped green onions with tops

1/4 cup (1 ounce) grated Parmesan cheese 1 tablespoon butter

In a large mixing bowl, combine eggs whites, water and lemon juice. Beat at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. In small mixing bowl, beat egg yolks at high speed until thick and lemon colored. Gently but thoroughly, fold yolks, onion and cheese into whites.

In 10-inch omelet pan or skillet with overproof handle, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture and gently smooth surface. Reduce heat to low. Cook until puffed and lightly browned on bottom, about 3 minutes. (Lift omelet at edge to judge color).

Bake in preheated 350 oven until knife inserted halfway between center and outer edge comes out clean, about 10 to 12 minutes. Loosen omelet edges with spatula.

To serve folded, cut upper surface down center, but do not cut through to bottom. Tip skillet. With pancake turner, fold omelet in half and invert onto warmed plate or platter with a quick flip of the wrist. Serve immediately.

Russian Tea Cakes 1 cup butter or margarine

1/2 cup confectioners’ sugar 1 teaspoon vanilla 2 1/4 cups sifted all-purpose flour

1/4 teaspoon salt

3/4 cup chopped pecan or walnut meats

Cream butter and sugar. Add vanilla. Mix flour with salt and add to creamed mixture. Stir in nuts. Chill. Shape teaspoons of dough in a round, finger-like or crescent cookie. Place on ungreased cookie sheets and bake in a 400 oven, for 6 to 8 minutes. (Since these cookies contain butter, they burn easily). When baked, roll in confectioners’ sugar. Store in tight tins.

Brownie Schrumpf of Orono has been the NEWS recipe columnist for 43 years.