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Bean Soup (One teacupful of beans soaked)

One teacupful of beans soaked over night is to be used with each quart of water and half a pound of meat. Simmer for four hours. Take out the beans, mash, and strain through a colander with the soup, leaving out the bits of meat and bone; return to the soup-pot and simmer a little longer, with stirring. Season to the taste. Pea soup may be made by using peas instead of beans.