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Corn and Bean Soup
Take 3 lbs. of fresh beef, 1 lb. of fresh pork, and 1 pint of black or navy beans (I think white ones will do just as well), soak over night, one large onion, a small carrot, a head pi celery Put the above ingredients into the soup pot with a gallon of cold water, and let simmer gently for five or six hours. Take off and let get cold; remove the grease, and place
on the Stove to boil again. About an hour before dinner add a quart of canned corn. Strain the soup, season with cayenne pepper and salt, and serve it with or without the addition of boiling cream.
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