Black Bean Soup
- 21⁄2 qts. black beans
- 10 qts. water
- 1 cup chopped onion
- 1 cup chopped celery, or
- 11⁄4 teaspoons celery salt
- 1⁄4 cup salt
- 3⁄4 teaspoon pepper
- 11⁄4 teaspoons mustard
- 1⁄4 teaspoon cayenne
- 1 cup butter
- 1⁄2 cup flour
- 10 [hard-cooked eggs]
- 5 lemons
Make it as directed on [page 72].
Serves fifty or fifty-five persons.