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Black Bean Soup (Ham bone one pint of black)

A ham bone, one pint of black beans, soaked over night, and boiled slowly until soft enough to be put through a colander; add this pulp to two quarts of water from the boiled ham bone; add one tablespoonful of butter, flavor with juice from one lemon; one tablespoon of sherry wine, and chop up or cut in slices three hard boiled eggs, which place in the tureen before pouring the soup over. soup is spoiled by being made very thick. Serve with croutons.