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.
Black Bean Soup
- 1 pt. black beans
- 2 qts. water
- 1 small onion
- 2 stalks celery, or
- 1⁄4 teaspoon celery salt
- 2 teaspoons salt
- 1⁄8 teaspoon pepper
- 1⁄4 teaspoon mustard
- Cayenne
- 3 tablespoons butter
- 11⁄2 tablespoons flour
- 2 [hard-cooked eggs]
- 1 lemon
Soak the beans over night, drain them and add the two quarts of water. Cook the onion in one-half of the butter; add onion and celery to the beans, and, when boiling, put them into a cooker for from eight to twelve hours. Rub the soup through a strainer, add the seasonings, bind it, and when it has boiled for five minutes pour it over the sliced eggs and lemon in a soup tureen.
Serves eight or ten persons.
Tomato Soup
- 1 can tomatoes, or
- 1 qt. raw tomatoes
- 1 pt. water
- 12 peppercorns
- 1 small bay leaf
- 4 cloves
- 1 slice onion
- 2 teaspoons salt
- 1⁄8 teaspoon soda
- 2 teaspoons sugar
- 2 tablespoons butter
- 3 tablespoons flour
Cook the first six ingredients together in a cooker for one hour or more. Strain, add the salt and soda, and bind it. If it is not to be served at once it may stand in the cooker, to keep hot, for an indefinite period.
Serves six or seven persons.