Shelled Beans

Wash in several waters, and put them in a basin with boiling water. Boil one hour. Do not drain them very dry. Season with butter and salt.

Baked Beans

Examine and wash one quart of dry bean6 (the pea bean is the best), and put them in a pan with six quarts of cold water; let them soak in this over night. In the morning wash them in another water, and place them on the fire with six quarts of cold water and a pound of mixed salt pork. If they are the present year's beans, they will cook enough in half an hour; if older, one hour. Drain them and put half in the bean-pot; then gash the pork, and put in the remainder of the beans, one tablespoonful of molasses, and one of salt, and cover with boiling water. Bake ten hours. Watch them carefully, and do not Jet them cook dry.

String Beans

String and cut into pieces about an inch long; then wash and put into boiling water, and boil one hour. Season with salt and butter.

Stewed Beans

Wash and soak over night one quart of beans. (Scarlet runners are the best.) In the morning set them on the fire with six quarts of cold water and one and a half pounds of mixed salt pork. They will cook in four hours, but are better cooked five. Stir them often to prevent burning. Season with pepper before dishing, and if the pork does not season it enough, add a little salt.