Evening Republican, Volume 21, Number 39, Rensselaer, Jasper County, 16 February 1917 — French Bean Soup. [ARTICLE]

French Bean Soup.

One pint of white beans, two or three Wons sliced; salt, six or eight quarts water. Boil hard so beans will go to pieces; add three or four pounds forequarter lamb, cut small and fat removed. In time to cook add one quart potatoes and two carrots cut in dice. Time of cooking whole, about four hours. This is a fine dinner for cold weather. " , 7