1 pt. black beans
2 qt. cold water
1 sm. onion
1/4 tsp. celery salt
1/2 tbsp. salt
1 to 3 tsp. pepper
1/4 tsp. mustard
3 tbsp. butter
1 1/2 tbsp. flour
2 hard boiled eggs
1 c. whipped cream
1 lemon

Soak overnight, drain and add cold water. Slice onion and cook five minutes with half the butter, add the beans. Simmer four hours. Add more water as it boils away. Put through sieve, reheat to boiling point and add seasonings. Bind with remaining butter and flour and add cream. Cut egg and lemon in thin slices and put in tureen and strain soup over them.