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Black Bean Soup

Soak one pint of black beans over night.

The next morning drain and cover with cold water. Add one sliced onion which has been browned in a tablespoon of butter; also two stalks of celery broken into inch pieces. Simmer until beans are soft, adding more water from time to time. Press through a sieve, again bring to the boiling point, and then add seasoning of one-fourth teaspoon of mustard, pepper, salt and paprika to taste. Thicken with one and one-half tablespoons each of butter and flour well blended before adding. This prevents the soup from separating. Cut two hard boiled eggs in thin slices also a lemon and add these to the strained soup just before serving. B