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Haricot Beans, Puree Of

Put a quart of beans in to soak overnight, with a little piece of soda in the water to soften it. Next morning put the beans to boil in three quarts of water, with some carrot, celery, and onion, or the beans can be boiled in stock made from these vegetables. After the haricots are tender pound them in a mortar, and then rub through a wire sieve, after removing the vegetables. Add a tea-spoonful of pounded sugar and about two ounces of butter. Fried or toasted bread should be served with the soup, and a little boiling cream added to the soup is a great improvement.