Black Bean Soup.
1 pint of beans soaked over night; 2 quarts water and boil five or six hours, adding water as it boils away; when soft, strain out the skins, season with salt and pepper to taste. When ready for the table add a large spoonful of sherry wine, 2 boiled eggs, sliced, and 1 lemon, sliced very thin. Do not cook it any after these ingredients are added.