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Baked Bean Soup

4 tablespoons butter 2 tablespoons flour salt, pepper, and celery salt 2 tablespoons chopped pickle Cook beans in water ten minutes; press through a sieve. Cook onion in butter five minutes; add flour and seasonings. When well blended, add tomato, cook five minutes, strain, add bean mixture, reheat, and serve with chopped pickles.

If beans are very sweet, it may be necessary to add one to two tablespoons of lemon juice or vinegar. 1 small cabbage 2 cups water 2 cups milk 3 slices onion