BEAN SOUP

2 cups beans
2 tablespoons finely cut onion
2 tablespoons finely cut bacon
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped parsley
1 teaspoon thyme
3 tablespoons flour

Soak beans in water over night.

Drain and put into saucepan with six cups boiling water and boil slowly
two hours or until soft; add onion and bacon which have been fried light
brown; boil five minutes; add salt, pepper, parsley and thyme. Mash
beans with back of spoon.

Add flour which has been mixed with a little cold water; boil five
minutes and serve.

ASPARAGUS CREAM SOUP

For making two quarts of soup, use two bundles of fresh asparagus.

Cut the tops from one of the bunches and cook them twenty minutes in
salted water, enough to cover them.

Cook the remainder of the asparagus about twenty minutes in a quart
of stock or water.