This is a winter soup, and is made of white beans prepared according to
the foregoing receipt, but with the addition of a quart of dried or
canned corn. If the former is used—and the Shaker sweet corn is nearly,
salted corn quite as good for the purpose as the more expensive canned
green corn—soak it overnight in warm water—changing this early in the
morning, and pouring on more warm water, barely enough to cover the
corn, and keeping it in a close vessel until ready to put on the beans.
Let all boil together, with pork as in the bean soup proper. Strain out
as usual, rubbing hard through the cullender. Some persons have a habit
of neglecting the use of the cullender in making bean soup, and serving
it like stewed beans which have been imperfectly drained. The practice
is both slovenly and unwholesome, since the husks of the cereal are
thus imposed upon the digestive organs of the eater, with no additional
nutriment. To the beans and corn may be added a pint of stewed tomato,
if desired.