Black Bean Soup
21⁄2 qts. black beans
10 qts. water
1 cup chopped onion
1 cup chopped celery, or
11⁄4 teaspoons celery salt
1⁄4 cup salt
3⁄4 teaspoon pepper
11⁄4 teaspoons mustard
1⁄4 teaspoon cayenne
1 cup butter
1⁄2 cup flour
5 lemons
Make it as directed on page 72.
Serves fifty or fifty-five persons.