One quart small white beans put to soak over night in plenty of water. In the morning drain off the water and put on to boil in cold water. When boiling, turn off the water and cover again with hot water; when half done, add about a pound of salt pork, and cook until the beans are tender. Turn them into a large pan, placing the pork in the center; season with pepper and salt (if the pork is not salt enough), 1/4 cup sugar and 1 teaspoon dry mustard. Bake 3 or 4 hours, adding water as needed.

Baked Beans

Pick over and wash 1 quart of small white beans; cover with cold water, and allow to come to a boil; pour off all the water, and cover again with hot water. Cook till tender; drain and season with 1 teaspoon salt, 1-3 cup molasses, pinch of mustard and a little cayenne pepper; add a small piece of salt pork and bake 5 or 6 hours, in moderate oven, adding water as needed. They should be a rich brown, when done.

Spanish Beans

Soak 1 quart of brown beans over night; parboil twice; add 1 pint of tomatoes, 1 large onion, 4 cloves of garlic, 4 small red peppers, cut fine, and 1 tablespoon salt. Boil 3 or 4 hours, adding water as it boils down. A piece of salt pork or ham cut in dice improves the flavor. Leave out the onion and use only 2 cloves of garlic, if a less highly flavored dish is liked.

String Beans

String carefully; cut lengthwise and crosswise; wash and drain thoroughly; put heaping tablespoon of butter in frying-pan and when very hot put in the beans. Stir constantly for 10 or 15 minutes, not allowing them to brown; cover with boiling water; add salt and boil briskly until water has boiled away, which will be about 3/4 of an hour.