Bean and Celery Soup.
- 1 quart of dried beans, soaked all night.
- 1 bunch of celery—the blanched stalks only.
- 1 lb. of salt pork, cut into strips.
- 1 lb. of beef—lean, also cut up.
- 2 tablespoonfuls of butter.
- Pepper.
- 5 quarts of water—cold.
- 1 onion, minced.
Cover beans, meat, onions, and half the celery cut into bits, with the water, and boil to pieces, and until the liquid is reduced one-third. Rub the beans and celery through a fine colander into the soup. Return to the fire, season with pepper, put in the rest of the celery, cut into inch-lengths, and simmer half an hour, stirring often, that it may not “catch” on the bottom. Set aside a quart of it, if you can spare as much, for Monday’s soup.