Stir in a tablespoonful of butter cut up and rubbed into a tablespoonful of flour.
A tablespoonful of cornstarch wet up with cold water.
Season to taste with pepper and salt, boil once more and pour out.
Bean Soup.
Soak one pint of dried beans all night in lukewarm water. In the morning add three quarts of cold water, half a pound of nice salt pork, cut into strips, half an onion chopped, and three stalks of celery, cut small. Set at one side of the fire until it is very hot, then where it will cook slowly, and let it boil four hours. Stir up often from the bottom, as bean-soup is apt to scorch.
An hour before dinner, set a colander over another pot and rub the bean porridge through the holes with a stout wooden spoon, leaving the skins in the colander.
Return the soup to the fire, stir in a tablespoonful of butter rubbed in a tablespoonful of flour, and simmer gently fifteen minutes longer.
Have ready in the tureen a double handful of strips or squares of stale bread, fried like doughnuts in dripping, and drained dry. Also, half a lemon, peeled and sliced very thin.
Pour the soup on these and serve.