Bean soup

1 cup beans

1 quart water

1 tablespoon onion juice

¼ teaspoon worcestershire sauce

1 cup brown stock

¼ teaspoon celery salt

2 teaspoons salt

¼ teaspoon cayenne

1 hard cooked egg

1 lemon, sliced

¼ teaspoon mustard

2 tablespoons flour, plus 2 tablespoons cold water

Soak beans over night, drain. Place in 1 quart of fresh cold water and cook until very tender. Add other ingredients and bring to boiling point. Slice thin, hard cooked egg and lemon from which seeds have been removed and serve with each portion. Do not remove lemon rind as this gives a piquant flavor.

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