Green Beans

To cook green beans (fresh from the vines) without pork, have the kettle hot, and put in a tablespoonful of lard, let it get hot, stir in the lard one tablespoonful of flour, let brown a little, then pour in a half gallon of cold water, then add beans, salt and pepper to taste. Cook until tender.

String Beans.

Break off the end that grew to the vine, drawing off at the same time the string upon the edges. Repeat this process from the other end; cut the beans with a sharp knife into pieces half an inch long, and boil them in just enough water to cover them. They usually require two and a half hour's boiling; but this depends upon their age and freshness. After they have boiled until tender, and the water boiled nearly out, add pepper, salt, a table-spoonful of butter, and a half a cup of cream.

Lima and Butter Beans.

Soak a while in cold water; then put into a pot well filled with boiling water and a little salt. Boil until tender. Drain and butter well when dished. The average time to cook is forty minutes.

Boston Baked Beans.

Soak one quart of pea beans over night. Drain, cover with fresh water to which half teaspoonful of soda has been added and cook slowly until the skins wrinkle. Drain again and put in bean pot with half pound salt pork, half table-spoonful salt and two tablespoonfuls molasses. Cover with boiling water and bake at least eight hours. The pork should be buried in the beans, leaving the rind exposed.


This is made of green corn and Lima, string, or butter beans. The corn, when cut from the cob, should be a third more than the beans. Just cover with boiling water, and stew together until tender, stirring now and then. Then pour off nearly all the water, add a large cupful of milk, and stew for an hour, watching to prevent burning. Stir in a large lump of butter, a teaspoonful of flour moistened with milk, pepper and salt. Boil up once, and serve in a deep vegetable dish.