BLACK BEAN SOUP.

One pint of black beans soaked in two quarts of cold
water over night. Next morning strain off water, putting
two quarts of fresh water, letting it cook over slow fire,
until noon, then strain the beans, putting back on stove
until dinner time. Then if too thick add a little water.
For seasoning: One teaspoonful of salt, one tablespoonful
of Worcestershire sauce, one of tomato catsup, cayenne
pepper to taste, three stalks of celery and one-half onion
fried in butter, all put into soup while cooking, one tea-
spoonful of flour, cooked in butter and stirred until
smooth, put in to cream the soup at the last, one cup of
sherry wine, added to the whole, when cooked, add an-
other tablespoon of Worcestershire sauce and tomato
catsup, also salt if needed, one hard-boiled egg cut in
slices, one lemon cut in slices, and one-half cup of wine
put into tureen before pouring in soup. Bread cut in
small pieces fried in butter as crouton, served at table.