BEAN SOUP

Soak a quart of beans over night ; in the morning pour off the water, add some fresh, and set on the fire till the hulls will easily slip off ; throw them into cold water, rub well and the hulls will rise to the top, when they may be removed. Allow two quarts of water to a quart of beans. Boil until the beans are quite soft, then mash. A piece of beef, mutton, or pork, may be boiled with the beans to season them. If you do not use meat, add some butter and flour rubbed together. Salt and pepper should be boiled in the soup.