I find you grow more and more famous in the learned world. As you have made a pretty considerable progress in the mysteries of electricity, I would now humbly recommend to your diligent, unprejudiced pursuit and study, the mystery of the new birth. It is a most important, interesting study; and, when mastered, will richly answer and repay you for all your pains. One, at whose bar we are shortly to appear, hath solemnly declared, without it we cannot enter the kingdom of heaven. You will excuse this freedom. I must have something of Christ in all my letters.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Dutch	Lu’s recipe, Penndutch, Posted to t, Soups	1	Servings

INGREDIENTS

1	lb	Dried soup beans
2	qt	Water
2	c	Milk
		Salt and pepper
2	tb	Butter
3	sl	Bread; cut in cubes

INSTRUCTIONS

1) Soak the beans overnight in water to more than cover them.
2) Pour off the water, and cover the beans with salted fresh water, or ham
broth and boil them unitl the are tender. There should be some water left
in the beans.
3) Add the milk and simmer until it is hot.
4) Meanwhile, brown the butter carefully, add the bread cubes and stir them
around until they are evenly coated and lightly browned.
5) Put the bread in the soup, pour the soup into bowl and serve hot.
Serving Ideas : Summer Sausage
NOTES : For the butterthe recipet actually says, the size of half a large
egg... I think this would be about 2 Tbsp, but you can use your own
judgement.
Recipe by: Food that REally Schmecks Posted to TNT - Prodigy's Recipe
Exchange Newsletter  by RecipeLu <recipelu@geocities.com> on Aug 19, 1997

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