Soak one pint of marrow-fat or SOUP beans over night. In the morning wash and place in SOUP kettle with two quarts of water, bring to a boil, turn in colander, and let drain and rinse under cold water. Return to SOUP kettle and add
- Four quarts of water,
- One faggot SOUP herbs,
- One teaspoon thyme,
- One cup finely chopped onions,
- One carrot cut in tiny dice.
Cook slowly for four hours, now mince one-half pound of salt pork fine, place in frying pan and cook slowly until nice brown; add to the bean stock, mashing beans well. Serve.
Dried peas, lima beans, soy beans and lentil SOUP may be prepared in the same manner.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss