Bean Soup
2 tablespoons chopped onion 4 cups cold water 1 sprig parsley 1 stalk celery 2 tablespoons carrot 4 tablespoons butter 2 tablespoons flour 3 cups milk salt and cayenne 1 teaspoon Worcestershire sacce teaspoon pepper Soak beans over night. Cook beans, onion, parsley, celery and carrot in cold water; when tender rub through a sieve. Melt butter; add flour, milk and seasonings; cook five minutes. Combine mixtures and serve.
One cup stewed tomatoes added to this soup makes a pleasant variation.