Baked Bean Soup

3 cups cold baked beans
3 pints water
2 slices onion
2 stalks celery
1¹⁄₂ cups tomato
2 tablespoons butter
2 tablespoons flour
1 tablespoon Chili sauce
1 teaspoon salt
¹⁄₈ teaspoon pepper

Cook the first five ingredients in a cooker for three hours or more, rub them through a strainer, bind this with the butter and flour, as directed on [page 59], and add the seasonings.

Serves eight or ten persons.