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Black Bean Soup With Mock Meat Balls

(Entrees.) - (The Golden Age Cook Book)

Soak over night a pint of black beans in a quart of water. In the

morning drain, and cover with fresh water, set the saucepan on the

stove; when the water comes to a boil drain it off and add a quart of

fresh water. Cut fine an onion, and with a few slices of carrot and

turnip and green pepper fry in a heaping tablespoonful of butter, add to

the beans with a bay leaf half a dozen peppercorns, two cloves, cook

until tender, press through a sieve, return to the fire, and if it is

too thick add more water. Have a hard boiled egg and half a lemon cut

into dice, and meat balls made from recipe given for mock meat the size

of hickory nuts and boiled in water as other balls are cooked. Drop the

balls into the soup, and when hot pour the soup over the lemon and egg

in the tureen and serve.

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