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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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