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Purée of Dried Beans

1 pint beans 1 tablespoon butter or drippings 1/2 teaspoon sugar 1/2 teaspoon salt 1/2 saltspoon pepper 1 cup hot milk Cook the beans until very soft; drain well, saving the water, and rub through a purée sieve. Put one pint of the strained beans in a saucepan with the butter or savory drippings and seasoning and add the hot milk gradually until a thick mush is formed. Heap the purée in the center of a hot platter and garnish with fried bacon, sausages or mutton chops.

A soup may be made with the water in which the beans were cooked and the remainder of the strained beans.

Dried peas may be prepared in the same way. 1 pint beans