Puree
(Dried Legumes) 1 Pint Dried Legumes 1 Onion 1/2 Head Celery A Ham Bone if at hand 3 Tablespoons Cornstarch Salt and Pepper 11/2 Cups Milk Soak the legumes over night in cold water, wash, drain, and simmer in three pints of water, stirring often with a wooden spoon and adding more water as evaporation necessitates. If a ham bone be used, put on to cook at the same time as the legumes. When the vegetables are becoming tender, sauté the onion and celery, cut fine, in a little dripping, and add to the soup; when all are tender pass through a sieve, reheat, and stir in the butter and cornstarch creamed together and add the milk to the soup.