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Bean Soup with Cream or Milk.
Take 1 pt. of beans, parboil and drain off the water, adding fresh. Never put cold water upon beans which have been once heated, as it hardens them—boil until perfectly tender, season with pepper and salt, and a piece of butter the size of a walnut, or more if pre ferred; when done skim out half the beans, leaving the broth with the remain ing half in the kettle, now add a teacup of sweet cream or good milk, a dozen or more of crackers broken up, let it come to a boil, and you have a dish good enough to offer a king.
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