The Rural Cook Book: Some Old Recipes and Many New Ones Being the Collected Wisdom of a Legion of Home Cooks (Classic Reprint)

Excerpt from The Rural Cook Book Black Bean or Lentil Soup A Soak a pint of black beans or lentils over night. In the morning, parboil them. Boil gently in fresh water until soft enough to rub through a sieve. Add a bay leaf, some cloves, and a stalk of celery. Drown two slices of bacon cut in dice with half a minced onion and turn into the soup. Serve with squares of toast.