BAKED BEAN SOUP.

Soak a half pint of white beans over night. In the morning turn off the water, and place them in an earthen dish with two or two and one half quarts of boiling water; cover and let them simmer in a moderate oven four or five hours. Also soak over night a tablespoonful of pearl tapioca in sufficient water to cover. When the beans are soft, rub through a colander, after which add the soaked tapioca, and salt if desired; also as much powdered thyme as can be taken on the point of a penknife and sufficient water to make the soup of proper consistency if the water has mostly evaporated. Return to the oven, and cook one half hour longer. A little cream may be added just before serving.