Black Bean Soup
Soak two quarts of black beans over night; in the morning put them on the stove to boil; when they are becoming soft add pieces of corn beef large enough to salt soup; boil until the beans are quite soft, strain through a colander, pour back into the soup kettle, and if too thick, add warm water to make it the proper consistency; season with pepper and ground cloves. Before sending to the table, add four or five eggs, boiled hard and chopped in small pieces. It is nice to add a sufficient quantity of any kind of wine, to give the soup a flavor of the wine. The soup is very good without the wine. Two quarts of beans will make enough soup for any ordinary-sized family for two days. If wanted for an early dinner, better begin boiling the beans the day before the soup is wanted. -Mrs. Clarence Shepard.