BAKED BEAN SOUP
The Boston Cooking-School Cook Book by Fannie Merritt Farmer (Boston, 1896)
3 cups cold baked beans. 3 pints water. 2 slices onion. 2 stalks celery. 1 1/2 cups stewed and strained tomatoes. 1 tablespoon Chili sauce. Salt. Pepper. 2 tablespoons butter. 2 tablespoons flour.
Put the first four ingredients in saucepan; 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.
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