Bean and Celery Soup.
1 quart of dried beans, soaked all night.
1 bunch of celery—the blanched stalks only.
1 lb. of salt pork, cut into strips.
1 lb. of beef—lean, also cut up.
2 tablespoonfuls of butter.
Pepper.
5 quarts of water—cold.
1 onion, minced.
Cover beans, meat, onions, and half the celery cut into bits, with the water, and boil to pieces, and until the liquid is reduced one-third. Rub the beans and celery through a fine colander into the soup. Return to the fire, season with pepper, put in the rest of the celery, cut into inch-lengths, and simmer half an hour, stirring often, that it may not “catch” on the bottom. Set aside a quart of it, if you can spare as much, for Monday’s soup.