Bean Soup
Soak the beans over night, then drain them, rinse, and put them on to cook in boiling water to cover, containing a fourth teaspoonful of baking soda. When the skins begin to loosen, drain them again and put them on to cook in the quart of boiling water designated, together with the seasonings, and vegetables. Cook until the beans are tender, adding water to replenish any that may be lost through evaporation. Then add the milk, sift the 1 Cupful Top Milk or Light mixture, if desired, bring to boiling-point Cream 11/2 Teaspoonfuls Salt 14 Teaspoonful Baking Soda and thicken with the flour and Snowdrift creamed together. Add the top milk, let come to the boil and serve with croutons.