The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Bean Soup

• 1 pt. beans
• 2 qts. water or stock
• 1 onion
• ¹⁄₂ lb. lean, raw beef, if stock is not used
• 2 tablespoons Chili sauce
• 2 tablespoons butter
• 2 tablespoons flour
• 2¹⁄₂ teaspoons salt
• ¹⁄₄ teaspoon pepper
• 2 stalks celery

Wash and soak the beans over night, cut the meat small, and pan-broil the pieces in a dry, hot frying pan till brown. Put all the ingredients except the butter and flour into a cooker-pail, and when they are boiling put them into a cooker for from nine to twelve hours. Rub the soup through a strainer, and bind it.

Serves eight or ten people.