The special seasonings that make this soup good are mustard, butter and minced red pepper, to be added at last. A little of the liquor from the boiling corned beef or a knuckle bone of ham will improve the flavor.

2 quarts of soup stock.

1 cupful of navy beans.

1 tablespoon of minced onion.

Butter size of an egg (optional).

1 teaspoonful of made mustard.

Parsley, salt, little minced red pepper.

Make the soup stock by boiling almost any kind of meat and marrow bones in a gallon of water, with the usual soup bunch of various vegetables in it, until the liquor is reduced nearly one-half. Then strain it and skim off the fat.

The trouble with this kind of soup of the bean puree settling to the bottom and leaving the liquid clear is caused through the beans being imperfectly cooked. Steep them in water over night and put a pinch of soda in the water they are cooked in, to help dissolve them, and when perfectly soft, mash them through a seive or gravy strainer. Have the stock boiling; pour it to the puree gradually and stir to mix; throw in the minced onion. Set on the side of the range or on bricks on the stove top, and let simmer 15 or 20 minutes. Season as already indicated. Add a spoonful of thickening along with the mustard. Sprinkle parsely over the surface. Serve with crusts.

Cost - stock 8, beans 3, seasonings 5 crusts 2; 18c for 2 quarts.