Bean Soup.
Soak a quart of dried beans all night in soft water. Throw this off next morning, and cover the beans for two hours in water a little more than lukewarm. Put over the fire with five quarts of cold water, and one pound of salt pork. A bone of veal or beef may be added, if you have it. Boil slowly for at least four hours; shred into it a small onion, four stalks of celery, pepper—the pork may salt it sufficiently—simmer half an hour longer, rub through a colander until only husks and fibres remain, and send to table. Pass sliced lemon with it.