This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
2 tablespoons molasses 1 teaspoon mustard 1/4 pound fat salt pork
Soak the beans for twelve hours, then heat to boiling and simmer until tender. Unless the beans are tender before they are baked, they will not be good. Prepare as directed for "Baked Beans." Eight to ten hours will be required to bake them.
1 quart green Lima beans or
2 cups dried Lima beans Salt and pepper
1 tablespoon fat 1 cup milk or cream if desired
If the green beans are used, put them into just enough boiling water to cover, and boil slowly until tender. Salt the water just before cooking is completed. Add fat and salt and pepper to taste. If desired, a cup of milk or cream may be added and the beans allowed to simmer in it for a moment.
If dried beans are used they may be soaked twelve hours in plenty of cold water, and boiled in the same water with one-eighth teaspoon of soda added for each quart of water; or the process may be hastened by soaking them for one hour and simmering them for two hours. If they are not soaked at all, they can be made tender by simmering for two and one-half hours. The water should be drained off before the milk or cream is added.
1 quart string beans
Salt and pepper
Wash beans, string and snap or cut into short pieces. Cover with least possible amount of boiling water and cook gently until tender. Salt the water just before cooking is completed. When done, drain and season with butter, salt and pepper.
If the flavor of salt pork is liked cut slice of salt pork into small pieces and fry until brown, then add one tablespoon flour, one cup hot water, and the beans. Simmer for a few minutes and serve hot.
Wash the beets thoroughly and remove the leaves, being very careful not to break off the little fibers and rootlets which retain the juices and coloring matter. Use plenty of water in cooking. If the beets are tough and withered, soak them for twenty-four hours in plenty of cold water before beginning to cook them.
Try with a fork, and when they are tender drop them into a pan of cold water and slip off the skins with the hands. If small, serve whole. If large, slice those to be used immediately, place in a dish and season with salt, pepper, and butter or savory fat. A teaspoon of sugar may be added also if the beets are not naturally sweet enough. Set them over boiling water to heat thoroughly and serve hot, with or without vinegar. Cold beets left over may be covered with vinegar and used as pickles.
Carefully wash and clean young beets, leaving roots and tops together. Put them into a kettle with very little boiling water and allow them to cook until just tender. Salt the water just before cooking is completed. Drain as dry as possible, in a colander. Chop, if desired. Serve hot with vinegar or with butter, salt and pepper.