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Baked Bean Soup

Take one large can of baked beans (without the tomato sauce), add one and one-half times the quantity of cold water, and three or four slices of bacon. Let them simmer until the beans are soft, then rub through a strainer. Place on the fire and add a little more water, as the soup must not be too thick. Season with a heaping tablespoon of butter, one and one-half teaspoon of salt, a dash of paprika and one-fourth teaspoon of pepper.