English Style Kidney Beans

The cooked beans, seasoned with salt, pepper and butter, sprinkled with chopped parsley and served.

Kidney Beans, Panaches

The word panaches means mixed. Cold cooked kidney beans mixed with equal parts of cold cooked navy or lima beans, are heated with a little butter, and seasoned with salt, pepper, chopped parsley and served. Another mixture is made of equal parts of cold cooked string beans (green) and wax beans (yellow).

Boston Style Haricot Beans

More often placed on the bill of fare as ' 'baked pork and beans." The beans are washed and soaked over night; into the bean jar is put some black nolasses, salt, pepper and dry mustard, these are well mixed, cold water is then added to thin the mixture; the soaked beans now placed into the jar filling it two-thirds full, a piece of scored, or slices of salt pork is placed on top of the beans, jar filled with water, lid placed on, and put in a slow oven and baked till done; should be served with steamed brown bread. The more common way, however, that pork and beans are cooked, is to soak them over night, place them on to boil in the morning, when at boiling point they are skimmed, and the salt pork put to boil with them, when done the pork removed and cut in slices, the beans put into pans, seasoned, sometimes colored with caramel, the slices of pork arranged on top of the beans, sprinkled with sugar and placed in the oven till browned.

Haricot Beans With Bacon

The cold beans are nicely fried with butter or bacon fat, seasoned with salt and pepper with a little sage, then served with a slice of broiled bacon.

Haricot Beans Puree

Soaked beans put to boil with salt pork in white stock containing carrots, onions, celery or celery seed or salt, parsley and whole mace; when done the pork and vegetables removed, the beans and stock rubbed through a fine sieve, then placed in a clean saucepan, seasoned, a little flour and water thickening added to prevent coagulation, served with small toast.

Family Style Haricot Soup

Prepared same as the preceding, but instead of the beans being rubbed through a sieve, they are left whole in the soup, and the vegetables and pork cut up very small, returned to the soup and served with it, along with small toast.

Bean Puree With Onions

Is the puree above but considerable onions boiled in the stock, and rubbed through the sieve with the beans, (called, puree of beans, a la Soubise).

Haricot Beans, Cream Sauce

Cold boiled haricot beans with a flavoring of salt pork, mixed into a white cream onion sauce, seasoned with nutmeg, made hot, but not re-boiled.

Red Haricot Beans

Are mostly used as a garniture to salt leg of boiled pork. They are soaked, boiled with the pork, drained, placed in a saucepan, white wine added, then reduced to a glaze with a ladle of consomme; served with the pork in conjunction with small glazed onions.

Black Beans With Rissoto

The beans soaked and boiled with bacon; when done, the bacon cut up small and mixed with the drained beans, then moistened with Spanish sauce, seasoned with anchovy butter, made hot again and served garnished with rissoto.

Green And Wax Beans

Are best suited for culinary use when served as a plain vegetable boiled in salted water with the cover of the saucepan OFF. The beans have the strings removed, then shred or cut across; when boiled, drained, moistened with a little consomme, and seasoned with salt, pepper and butter, (time of boiling 15 to 35 minutes according to age).