Mock Clam Soup Recipe

Soak a pint of marrowfat beans over night in water enough to cover them.

In the morning drain, and put them on the fire with a small onion and a

gallon of cold water, boil until tender and strain. Add to the stock a

little summer savory, two ounces of butter and a cup of cream or rich

milk, season with salt and pepper. When the soup comes to a boil, cut

two slices of toast into dice, and four hard-boiled eggs in slices, put

in the tureen and pour the soup over them and serve.

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