Bean Soup
1 cup white beans 1 quart water 2 tablespoons butter 1 1/2 teaspoons salt 1 tablespoon flour 1 teaspoon onion salt soak the beans in cold water over night. Cook slowly in soft water for four or five hours or until the beans are perfectly tender. Put them through a colander; rub the butter, flour and salt together. Pour a little of the warm liquid over this, stirring while so doing, and then turn this into the remainder of the hot liquid. Add seasoning. Cook five to ten minutes. This should make one quart when finished. If lacking in quantity, add water sufficient to make one quart. Celery salt may be used in place of onion if preferred.