Publisher's Synopsis
Excerpt from Presbyterian Cook Book: Compiled by the Ladies of the First Presbyterian Church, Dayton, Ohio
To a quart of beans a teaspoonful of soda. Cover well with water, and set them on to boil until the hulls will easily slip off; throw them into cold water -rub well with the hands; the bulls will rise to the top. Drain carefully and repeat until the hulls are wholly removed. To a quart of beans, two quarts of water. Boil until the beans mash perfectly smooth. It seasons the soup to boil a piece of meat (mutton, beef or pork) with it. If you have not meat, add butter and ?our rubbed together. Break into tureen well toasted bread, pour over it the soup, and add plenty of salt and pepper.
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