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BAKED BEAN SOUP

The Boston Cooking-School Cook Book by Fannie Merritt Farmer (Boston, 1896)

3 cups cold baked beans.
3 pints water.
2 slices onion.
2 stalks celery.
1 1/2 cups stewed and strained tomatoes.
1 tablespoon Chili sauce.
Salt.
Pepper.
2 tablespoons butter.
2 tablespoons flour.


Put the first four ingredients in saucepan; simmer thirty minutes.

Rub through a sieve, add tomato and Chili sauce, season to taste with salt and pepper, and bind with the butter and flour cooked together.

 

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