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Bean Porridge or Broth.
When the beans are skimmed from the kettle leave a tea-cupful or more in the kettle. Set it upon top of the stove where the beans will slowly cook fine. Then season with sufficient salt,, pep-per, and butter to make it relish, and, with good graham bread and butter, it makes a soup fit for a king or a dyspeptic. With this, also, if more is made than needed at the first meal, it is best, the old saying is, (and it is true, too, if warmed every day), "when nine days old. "
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