If the green beans are used, put one pint of them into just enough boiling salted water to cover, and boil slowly until tender. This will take about an hour, if they are cooked slowly enough. Drain off the water, and add one cupful of milk or cream, a small piece of butter and salt and pepper to taste. Let the beans simmer a momerit in the milk, and serve. If dried limas are used, they should be soaked twelve hours in plenty of cold water; and when boiled, half a tea-spoonful of soda should be added to the water.

Creamed Lima Beans

It is well known that much of the sweetness of lima beans is lost in the water that is drained from them after boiling. This flavor will all be saved by cooking them as follows : Place the beans in a double boiler, or in a tin pail set in a kettle of water. Cover them with milk, close tightly the vessel containing the beans, and boil the water in the under vessel for one hour. The milk will be found deliciously strong of the bean flavoring. Season with salt, butter and pepper, and serve. If the boiler is tightly covered, the milk will not be too much reduced.

String Beans

Break off a little from each end of the pods to remove the strings, break the pods into inch lengths, and place them in a kettle with just enough water to cover. Add half a dozen strips of salt pork, cover the kettle, and cook slowly for one hour. The water by this time should be nearly all evaporated. Season with a little salt and pepper, and serve, the strips of pork being also placed in the dish. Serve a piece of the pork with the beans to each person at table.

String Beans In Milk

After removing the strings, boil the beans in plenty of salted water for one hour. Drain, add milk to nearly cover them, and heat. When boiling, stir into the milk a little flour made into a paste with a small quantity of cold milk, using enough flour to make the milk creamy. Boil two minutes, stirring all of the time; add butter, salt and pepper to taste, and serve hot.

baked beans. (See pages 197, 198.) bean soup. (See page 92.)