Very few people know the _good flavor_ of _browned flour_.

It has a flavor peculiarly its own, and does not taste of lard at all.

I would never advocate _any_ seasoning except butter, but advise economical housewives to try this, being very careful not to scorch the flour and fat while browning.
A mixture of butter and lard may be used in which to brown the flour should there be a prejudice against the use of lard alone.
BEAN CHOWDER Another palatable, cheap and easily prepared dish is called Bean Chowder.

Small soup beans were soaked over night in cold water.

Pour off, add fresh water and cook until tender.