Boston Baked Beans

Soak over night one pint of beans in clear water; in the morning parboil the beans, and at the same time, in another dish, parboil a piece of salt pork, about three inches long and wide and thick; drain off the water from the beans and pork ; put both together in a deep pan with the pork at top; season with one tablespoon of molasses, and bake for several hours. Add a little water when they are put in to bake.

Yankee Baked Beans

Mrs. Higgins.

Boil the beans until they begin to crack, with a pound or two of salt fat pork; put the beans in the baking pan; score the pork across the top, and settle in the middle; add two tablespoons of sugar or molasses, and bake in a moderate oven six hours; they should be very moist when first put into the oven, or they will grow too dry in baking; do not forget the sweetening if you want Yankee baked beans.

Lima Beans

Shell and put into cold water and let them stand awhile; then drain and put them into boiling water and cook until tender. Pour off the water and season with a little rich milk, butter, pepper and salt, and let them simmer in this dressing a few minutes before serving. Soak dried Lima beans over night, and allow them over two hours for cooking next day for dinner.

String Beans

The yellow butter bean is the preferred variety. Cut off each end and the strings from both sides of the pod; then cut the beans in strips lengthwise or across; put into boiling water and cook until perfectly tender. It is well to allow two or three hours to these, as they can be kept hot if done before you wish to serve them. Before sending to the table drain them and pour over them one-half a teacup of rich milk or cream, and season with butter, pepper and salt.