Page:The Boston cooking-school cook book (1910).djvu/173

 CHAPTER IX

SOUPS WITHOUT STOCK

Black Bean Soup

1 pint black beans 2 quarts cold water 1 small onion 2 stalks celery, or 1/4 teaspoon celery salt 1/2 tablespoon salt 1/8 teaspoon pepper 1/4 teaspoon mustard Few grains cayenne 3 tablespoons butter 1-1/2 tablespoons flour 2 "hard-boiled" eggs 1 lemon

Soak beans over night; in the morning drain and add cold water. Slice onion, and cook five minutes with half the butter, adding to beans, with celery stalks broken in pieces. Simmer three or four hours, or until beans are soft; add more water as water boils away. Rub through a sieve, reheat to the boiling-point, and add salt, pepper, mustard, and cayenne well mixed. Bind with remaining butter and flour cooked together. Cut eggs in thin slices, and lemon in thin slices, removing seeds. Put in tureen, and strain the soup over them.

Baked Bean Soup

3 cups cold baked beans 3 pints water 2 slices onion 2 stalks celery 1-1/2 cups stewed and strained tomatoes 2 tablespoons butter 2 tablespoons flour 1 tablespoon Chili sauce Salt Pepper

Put beans, water, onion, and celery in saucepan; bring to boiling-point and simmer thirty minutes. Rub through a sieve, add tomato, and Chili sauce, season to taste with salt and pepper, and bind with the butter and flour cooked together. Serve with Crisp Crackers.