Boston Baked Beans

Wash and cover with cold water, one pint of navy beans, adding one-half teaspoon of soda. If the beans are to be used for Saturday night supper, put them into cold water Friday morning. At night drain and replace with fresh water. Heat and boil fifteen minutes, then place in the cooker for the night. Saturday morning scald about two ounces of sweet salt pork. Cut into slices. Drain the beans through a colander, and put them into a two quart jar or can. Add two tablespoons of molasses, two teaspoonfuls of salt, and the sliced pork, alternating with the beans. Pour over them enough of the water in which they were cooked to come just to the top of the beans. Cover jar closely and place on the rack in the large kettle. Fill with boiling water and put on kettle lid. Boil about thirty-five minutes or long enough for the beans to become thoroughly heated. Remove to the cooker to remain until required for the table. Or put the jar of beans into the cooker oven about noon to remain until time to serve, adding more water if necessary. Serve with tomato catsup.

Bean Croquettes

Soak one pint of navy beans for several hours in an abundance of cold water, adding a small teaspoonful of soda. Then drain and cover with fresh cold water. Heat, boil rapidly for ten minutes, and leave in the cooker over night. In the morning drain and cool.

Press through a wire sieve enough beans to make two cups of pulp. Add one beaten egg, one-. half cup of cracker crumbs, one tablespoonful of butter, one teaspoonful of salt, and one-fourth teaspoonful of pepper. Mix the ingredients, and if not sufficiently moist, add a little milk. If too soft to shape well, add a few cracker crumbs. Shape and roll in sifted crumbs, then in beaten egg, then in the crumbs again. Make them quite smooth. Fry in deep fat until a golden brown. Drain them and serve plain or with tomato sauce.

Dried Lima Beans

Soak the beans over night and in the morning drain off the water. Add hot water and salt to the beans and set the kettle over the flame for fifteen minutes, then put in cooker for three or four hours, according to the quality of the beans. Some require longer cooking than others. Draw off the water and dress with cream and a small amount of butter. Add more salt if necessary. Be sure to place the kettle on an asbestos pad, or your cream may be scorched. If cooking a large amount, it is better to heat the cream in a double boiler before adding to the beans. Let boil up and serve, or you can dress them an hour or two before the meal and place again in the cooker, where they will be kept hot to serve.

Beans In Soup Stock

Soak navy or lima beans several hours or all night. Drain and cover with hot soup stock.

Season with salt and pepper. Cover and heat over a flame and set in an insulated oven for five hours or all day.

Bean Mound

Cook either navy or lima beans in salted water all night. Mash through a colander, removing the outer skin. Add half a cup of powdered crackers to each cup of beans. Moisten with one beaten egg and form into a cone shaped mound. Brush a portion of egg all over the cone. Brown. Serve with a tomato sauce.