Red Bean Soup
Soak for 8 hours or more 2 cups of red beans, then put them in a large saucepan containing 8 cups of cold water, 1 cup of milk, and 2 onions halved, each having 4 cloves stuck in it. Let cook for two hours, then press through a sieve, reheat, adding just before serving 1 wineglass of claret and fresh seasoning of salt and pepper. 1 hard-boiled egg chopped fine is an improvement to this soup.