Bean Porridge Recipe

Instructions

1. Boil two pounds of shin bone in two quarts of water the day before you wish to make the porridge.
2. When cold remove the bones and most of the fat.
3. Soak one cup of dried "horticultural" beans over night and in the morning add to the soup stock with salt and one quart of hulled corn.
4. Cook for four hours, boiling slowly.
5. Half an hour before serving thicken with a half cup of Indian meal wet in cold water.
6. Let it boil sufficiently to cook the meal thoroughly before serving.