Shell the beans, throw them in boiling water with a little salt, and when cooked drain them. Puy two ounces of butter for a quart of beans in a saucepan, and when melted put the beans in with salt and pepper ; toss gently now and then for three or four minutes, then add about a teaspoonful of vinegar, or the juice of half a lemon, and half a teaspoonful of parsley chopped. Mix and serve warm. They may also be prepared as 8tring-beans, either au jus, in maitre d'hotel, or in salad.

Dry Beans, Lima, White Or Colored

Dry beans must be soaked in water for some time. Some require to be soaked twenty-four hours, others only five or six hours. Those that require to be soaked long are not from the last harvest, but have been kept for two or more years. If you are not sure that the beans (especially the white) are from this year's crop, soak them for twenty-four hours in cold water, and then drain them.

To Boil

Put the beans in a saucepan with cold water, and boil gently till tender. If the water boils away, fill up with cold water, but never put any salt to boil dry beans, it prevents them from cooking. As soon as boiled tender, drain them, and they are ready for use.

Au Jus

When boiled as above, set them on the fire in a stewpan with a few tablespoonfuls of gravy or broth, salt, and a little butter, stir for two or three minutes, then add a little chopped parsley, and serve warm.

Maitre d'hotel - When boiled as above, drain and put them in a saucepan with about three ounces of butter for a quart of beans, stir now and then, and when the better is melted, add salt, pepper, a teaspoonful of chopped rars-ley, and a few drops of vinegar; just mix and serve.

With Salt Pork

Boil a quart of beans as directed above, and drain them. Cut in dice about half a pound of bacon and put it in a saucepan on the fire; when about half fried add the beans, mix and stir for one minute, then put in a warm oven for about twenty minutes, stirring occasionally; when done, sprinkle on it some parsley chopped fine, pepper and salt to taste, if not salt enough. There are several ways of preparing "pork and beans," but the one we give above is the most general in New England. The pork must neither be too fat nor too 'can. It may be done also with ham and fresh pork.

With Mutton

Boil as directed about three pints of white beans and drain them. When the leg of mutton is about half roasted, put the beans in the dripping-pan, and stir occasionally till the meat is done, and serve them with it. It makes a very nourishing dish, but it would be rather heavy for persons having sedentary avocations. Two quarts of beans would not be too much for a good-sized leg of mutton. It may also be prepared with any other piece of mutton ; shoulder, saddle, etc.

Boiled With Mutton Or Pork

Prepare a quart of beans as directed, and then boil them ten minutes and drain them. Cut in rather large dice about two pounds of breast or neck of mutton or the same of pork, and of the same pieces, and put meat and beans in a stewpan, cover well with cold water; season with a bunch of seasonings composed of five or six sprigs of parsley, one of thyme, a bay-leaf, and two cloves, salt, pepper, a little nutmeg grated, a carrot cut in three or four pieces, two onions, and a piece of turnip. Boil gently till the whole is thoroughly cooked; remove the seasonings, and serve meat and beans together. This makes also a nourishing dish and not an expensive one. The nutritive qualities of beans are very well known, and very much exaggerated too. Even Professor Liebig once said that "four quarts of beans and two pounds of corned beef or pork boiled to rags, in fifty quarts of water, will furnish a good meal for forty men."

We must say that we have not been able to try the experiment, but we should like very much to see what kind and how much work forty men would do, and for how ong, with such a diet There are many things that look or seem well, and even magnificent in theory, though entirely impracticable. It sounds well, especially to those who do not understand the meaning of it, to say that we feed mostly on gluten, albumen, gelatine, etc., and that we require so many ounces of carbon, oxygen, etc., in twenty-four hours. Every thing that we eat may be, with the exception of salt, turned into charcoal; but no one has yet been known to feed on it.

Colored Beans, Stewed

Soak, boil five minutes, and drain a quart of beans. Put in a stewpan half a pound of bacon and set it on the fire; five minutes after, put the beans in, with four small onions, salt, and pepper, boil gently till cooked, and drain. Put two ounces of butter in a stewpan on the fire; when melted, sprinkle in it a teaspoonful of flour, same of chopped parsley, then the beans, without the bacon and onions ; toss now and then for ten minutes, then add half a pint of claret wine, the same of the water in which they were cooked, boil gently twenty minutes; then put in it also the bacon and onions, boil five minutes longer, and serve the whole on the same dish.