Boiled Pork And Beans

Wash and score deeply a lb. of fat salt pork. Boil for 1/2 an hr. At the same time boil until soft in water to cover a qt. of dried beans which have been soaked over night and to which a pinch of soda has been added. When the beans are soft, drain, and put a layer into the bean pot. Lay the pork upon the beans, sprinkle with sugar, and bake brown, adding boiling water, as needed. Beans are good without baking. - Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111.

Boiled String Beans

Cut or snap off ends, remove strings, cut or snap into 1/2 inch pieces. Wash in cold water. Parboil, if desired, for 15 minutes, in boiling water in which a level teaspoon of soda has been dissolved for each 2 qts. of beans. Drain and cover with fresh boiling water, and cook until tender, season with salt toward the last. Drain, add a little pepper, and serve with melted butter, and moisten with cream. Ham, bacon, or salt pork may be boiled with them, if desired. - Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111.

Canned Beans

Prepare the beans as for cooking, pack in glass jars; fill the jars with cold water; let them stand for 2 hrs., then fill the cans to overflowing with cold water and seal. Place strips of wood in a boiler, set the cans on these, cover with cold water and bring to the boil. Boil for 3 hrs. Let the cans get cold before removing them from the water. Wipe each can dry, dip the lid in melted paraffin and put in a cool, dark place. - Mrs. Klug, 25 N. 5th Ave., Maywood, 111.

Creamed Lima Beans

Soak over night 1 cup dried lima beans, drain and cook slowly in salted water until soft, drain, add 3/4 cup cream, salt and pepper. Reheat before serving. When cooked they may be popped from their skins before adding the cream. A cream sauce may be made and the beans added to it, and reheated. Any kind of bean is good served this way. Navy, river, red, black, kidney, Mexican Frijoles, and all the other varieties of the bean family. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Lima Bean Succotash

Boil 2 cups of freshly picked Lima beans in 1 qt. of water for 1/2 an hr., then drain them and add 1 cup of milk, 1 tablespoon of butter, and enough green corn cut from the cob to make 2 cups. Season well, and let simmer for 15 minutes, add salt again before serving. If canned corn and canned beans are used they need be cooked for only 10 minutes. - Mr?. Edward D. Edgerton, 6517 Lexington Ave., Chicago, 111.

Beans And Meat

Cut either fresh or left-over bacon, ham or salt pork into round bits, and fry brown, with a little grated onion, add any kind of left-over string beans, lima, white or black beans, reheat thoroughly, and serve. Cold beans may be made palatable by warming up in a frying-pan in butter, with any kind of left-over meat. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Bean Pie

Wash a pt. of white beans, and boil in soft water till tender, but not done; take any left-over meat scraps, mince fine, add salt and pepper to taste, and a small cup of vinegar; put all in a bake dish, and bake 1 hr. Serve hot. - (Mrs. Amelia Edison, 4356 Berkeley Ave., Chicago, 111.

Bean Souffle

Take any left-over beans, boiled, baked or creamed. Drain, press through a colander, season with salt, pepper, and butter, add 4 tablespoons of hot milk, and beat until very light. Fold in the stiffly beaten whites of 2 eggs, turn into a buttered baking dish, and bake for 20 minutes. The milk may be omitted, and 2 whole eggs used. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

String Beans

Wash, string and cut the beans in very fine pieces. Cook in salted water until tender, pour off half the water, and add pepper, salt, and butter. Thicken with flour. Peas may be prepared the same way. - Mrs. Alice E. Nelson, 404 South 1st Ave., Maywood, 111.

Variation I

Put 1 1/2 teaspoons of butter in a pan and let melt, add 1 1/2 teaspoons of flour until it browns. Then put in 1 qt. string beans, cut into halves; add 1 chopped onion, 1/2 tablespoon of chopped parsley. Pour enough water to cover. Cook 1 lb. beef shoulder steak until it is tender, salt and pepper to taste. - Mrs. Schmalzried, Maywood, 111.

Left-Over Beans

Left-over beans may be heated up in any kind of vegetable sauce, as cream, drawn butter, parsley sauce, brown sauce, tomato sauce, poulette sauce, veloute, etc. - Mrs. J. B. Eddington, 5148 Michigan Ave., Chicago, 111.