This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
Beans are a valuable vegetable for the table, either served green in the pod or matured and removed from the shell.
Green beans do not have high nutritive value but they supply valuable minerals and needed bulk. They may be boiled, seasoned, and served as an accompaniment to the meat course. Cream or white sauce may be added before serving. Salt pork may be cooked with the beans to give additional flavor. Cold cooked beans may be used in salads.
Mature beans provide a good meat substitute and may be cooked in a variety of ways. Baked beans and bean soup are probably the most popular methods of using dried beans.
1 quart navy beans 1 tablespoon salt 1/2 tablespoon mustard 3 tablespoons sugar
2 tablespoons molasses 1 cup boiling water 1/2 pound fat salt pork Boiling water to cover.
Pick beans over and soak in cold water over night.
In the morning drain, cover with fresh water, and heat slowly until the skins burst, but do not let the beans become broken.
Scald 1/2 pound fat salt pork; scrape it; put a slice in the bottom of the bean pot. Cut the remaining pork across top in strips just through the rind, and bury the pork in the beans, leaving the rind exposed.
Add 1 cup boiling water to seasonings and pour over the beans. Cover with boiling water. Bake slowly, adding more water as necessary. Bake from 6 to 8 hours; uncover at the last so that the water will evaporate and beans brown on top. Serves 12.
Cover 1 quart of the shelled beans with boiling water. Boil up quickly at first, then boil slowly until done (45 to 60 minutes), allowing water to boil away at the last. When tender pour off a part of the water if too much remains. Season the beans with a teaspoonful of salt and 3 tablespoonfuls of butter, or serve with a white sauce.