Black Bean Soup

• 1 pint black beans.
• 2 quarts cold water.
• 1 small onion

Soak beans over night; in the morning drain and add cold water. Slice onion, and cook five minutes with half the butter, adding to beans, with celery stalks broken in pieces. Simmer three or four hours, or until beans are soft; add more water as water boils away. Rub through a sieve, reheat to the boiling point, and add salt, pepper, mustard, and cayenne well mixed. Bind with remaining butter a