Baked Bean Soup.
On Monday morning put a quart of beans in soak. By evening, put them to boil at the back of the range, and cook until soft. Early on Tuesday morning put them into a pudding-dish with a pound of parboiled streaked pork, and bake brown. Cut the bacon into strips; put into a soup-pot with the beans, a sliced onion, and three stalks of celery. Pour on three quarts of cold water, and boil down to two. Rub through a colander; return to the fire; season to taste; add a teaspoonful of flour into which a tablespoonful of butter has been rubbed. Simmer ten minutes, and pour upon dice of fried bread placed in the tureen.