Baked Navy Beans wash thoroughly. Put in a crock to soak overnight. Three pints of beans will make two averagesized baking dishes of baked beans. In the morning put the beans in a granite soup kettle. Pour over them the water in which they have been soaked and add warm water enough to come a little more than two inches above the beans. After they have cooked an hour add threequarters of a pound of fat salt pork. Season with salt and pepper to taste and one tablespoon of white sugar. Boil slowly and steadily five hours.

After they begin to thicken, set the pot on an asbestos plate to prevent burning. Stir occasionally, and taste as to seasoning of salt and pepper. If the beans are needed for an evening meal, after they have boiled the given time, set them where they will keep hot without cooking any more. One hour before they are needed turn them into a colander. Drain off the liquor, of which there will be very little, as the beans will be soft. Put them in the pudding dish to within one inch or less from the top. Pour over a little of the liquid. Score the pork three or four times and put it in the middle of the beans. Set in the upper oven of the stove and brown lightly, and serve.

The next day make into cakes the same as potato cakes. Dip your hands in cold water and mold the beans into shape. Put them in a fryingpan with just enough lard to brown. Cover while browning. They should be slightly crisp. In browning potato cakes or beans, or anything of that sort, never turn them until they are thoroughly brown, or they will lose their shape and not be satisfactory. In cooking this quantity of beans you will probably have a dish ready for the next day.

Boston Baked Beans

Soak overnight one quart of small white beans. Next morning cover with water and let come to boil, but do not boil. Set back and simmer a few minutes and pour off the water. Have a bean pot ready; put in the beans; stir in salt to taste, and two tablespoons of molasses; place in the centre a piece of scored, fat salt pork weighing threequarters of a pound; add enough water to rise to the top of the beans; cover tight and bake all day, with an even, slow heat

Baked Beans With Tomato Sauce

Proceed as in the foregoing directions until you put the beans in the pot. At that point, instead of adding the water, add a quart of stewed and strained tomatoes, seasoned with a teaspoon of salt and a heaping tablespoon of sugar. Pour this over the beans and pork; open here and there with a fork for the tomato sauce to run down and season the beans; cover the pot tight and bake slowly all day.

Fresh Lima Or Butter Beans

Put the beans in cold water for half an hour. Pour off the cold water. Put them in a saucepan and cover with hot water. After a few minutes' boiling, season with salt and pepper. Salt the beans carefully, as it is very easy to spoil them. They will require a little more pepper than other vegetables. When nearly done, and when but little water is left on them, add a large, tablespoon of butter, and finish cooking. Do not have too much liquor over them when served. If you find you have too much water when they are finished, pour them into a colander and drain. Put them back in the saucepan and add whatever liquor you need. In this way you will not waste butter.

Dried Lima Beans

Wash the beans in three cold waters. Put them into a crock, cover with cold water, and soak overnight. Next day cover with warm water. When they have boiled five minutes, pour off the water, and add fresh warm water. Do this twice more. Let the last water you cover them with be hot. Season carefully with salt and pepper. Allow two hours for the cooking. When nearly done add one large tablespoon of butter. If you are not ready to use them set them aside, and heat when needed by setting them in a saucepan of hot water. In cooking beans, or any vegetable likely to stick, set an asbestos plate underneath and it will need no watching. Almost any vegetable for evening use can be cooked in the morning and heated in this way. Some dishes are even better by standing.

Lima Bean Croquettes

Put leftover Lima beans through a colander, and to every cup of the bean pulp stir in an egg, a tablespoon of onionjuice, and, if you have it, a tablespoon of tomato sauce. Make little round croquettes, or flat cakes if you prefer. Dip each cake in a raw egg on a plate and then into rolled crackercrumbs and fry an even brown in hot fat. Serve hot.

Stewed String Beans

Be sure the beans are young, crisp, and tender. Break the stem end and pull it back, thus removing the string. Cut the bean pods into three pieces with a knife. As you cut, throw them into a pan of cold water. When they are ready, throw them into boiling water slightly salted, and cook gently about fortyfive minutes. Tip them in a colander to drain. Put back in the saucepan and mix in butter; salt and pepper to taste. Let them stand in a gentle, even heat for a few minutes to gain taste from the seasoning.

Creamed String Beans

From two quarts of beans, take off the strings and cut the pods, as directed in the foregoing receipt. Throw into a pan of cold water as you cut them. Have enough boiling water slightly salted to cover and boil gently till tender, which will be in about fortyfive minutes. Pour the beans in a colander. In the saucepan pour a cup of fresh milk and when it boils stir in a tablespoon of flour mixed with a tablespoon of butter. As this thickens to a cream stir in the drained beans. Stir the beans about in their cream and let them stand in a gentle, even heat a few minutes before serving. A dash of cayenne may be added if agreeable to the taste.