Bean and Corn Soup.
- 1 quart of dried beans, soaked overnight in soft water.
- 1 lb. of streaked salt pork, cut into shreds.
- 1 lb. of lean beef also cut up.
- 2 stalks of celery, minced.
- 1 bunch of chopped parsley.
- 1 small onion, sliced.
- Pepper and salt.
- 1 can of corn.
- 2 tablespoonfuls of butter rolled in two of flour.
- 5 quarts of water.
Put on the beans, pork, beef, and all the vegetables except the corn, with the water, and boil slowly until the beans are thoroughly broken, and the meat in rags. Meanwhile, cook the corn tender in just enough boiling water to cover it. When done, stir in half the butter and flour, salt and pepper, and cover to keep hot while you strain the soup, rubbing the beans, onion, and celery to a pulp through a colander. Set aside half for to-morrow. Return the rest to the fire; pepper to taste; add the corn with the water in which it was cooked. Simmer fifteen minutes; stir in the rest of the butter and flour; boil up well, and serve.