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String Bean Soup

4 cups White Stock I, II, or III 2 quarts string beans 2 cups scalded milk 1/4 cup flour 1/4 cup butter Salt and pepper Cook beans until soft in boiling salted water to cover; drain, and rub through sieve. Add pulp to White Stock, , and rub through sieve. Add pulp to White Stock, then milk; bind, and season with salt and pepper. Garnish with Fritter Beans.