||HARICOT BEAN SOUP.
2 heaped breakfast-cups beans, 2 qts. water, 3
tablespoons chopped parsley or 1/2 lb. tomatoes,
nut or dairy butter size of walnut, 1 tablespoon
For this soup use the small white or brown haricots.
Soak overnight in 1 qt. of the water. In the morning
add the rest of the water, and boil until soft. It may
then be rubbed through a sieve, but this is not
imperative. Add the chopped parsley, the lemon
juice, and the butter. Boil up and serve. If tomato
pulp is preferred for flavouring instead of parsley,
skin the tomatoes and cook slowly to pulp (without
water) before adding.