Bean and Corn. ✠
This is a winter soup, and is made of white beans prepared according to the foregoing receipt, but with the addition of a quart of dried or canned corn. If the former is used—and the Shaker sweet corn is nearly, salted corn quite as good for the purpose as the more expensive canned green corn—soak it overnight in warm water—changing this early in the morning, and pouring on more warm water, barely enough to cover the corn, and keeping it in a close vessel until ready to put on the beans. Let all boil together, with pork as in the bean soup proper. Strain out as usual, rubbing hard through the cullender. Some persons have a habit of neglecting the use of the cullender in making bean soup, and serving it like stewed beans which have been imperfectly drained. The practice is both slovenly and unwholesome, since the husks of the cereal are thus imposed upon the digestive organs of the eater, with no additional nutriment. To the beans and corn may be added a pint of stewed tomato, if desired.