54. Boston Baked Beans

Pick over one quart little white beans and soak over night in six quarts cold water. In the morning, drain and put on to cook in enough cold water to cover well, and add one-half pound salt pork. Let come to a boil, and boil two hours. Then put the beans and pork into a bean-pot, with two teaspoonfuls molasses, and fill the pot with some of the water the beans boiled in. Bake in a slow oven all day, or at least ten hours, adding boiling water as they dry out, until the last two hours. Corned beef may be used instead of pork, in which case add salt.

55. Baked Beans (2), Without Meat

Soak one quart small white beans over night, drain and boil two hours; then add one cup milk or cream, two tablespoonfuls butter, two tablespoonfuls molasses or brown sugar, one tea-spoonful salt, turn into a bean pot or baking dish, and bake in a slow oven six hours, adding water occasionally if necessary.

56. Bean Fricasseed

Soak one-half pint beans two hours, and cook slowly for five or six hours; then put one-half ounce butter in frying pan, and brown two slices of onion. Dredge in a little flour, about one tablespoon-ful, and stir. Add one-half pint milk or soup stock, gradually stirring to prevent lumping. Season with salt and add the beans, drained. Simmer five minutes, squeeze in a little lemon juice - just a few drops - and serve.

57. Mashed Beans

Soak one pint white beans over night in cold water. Boil six hours, mash through a cullender, and season with a good lump of butter and salt.

58. Lima Beans

Boil forty minutes to one hour in salted boiling water, season with butter.

59. String Beans

Wash, string carefully and boil twenty to forty minutes, according to size. Butter beans, if large, may require one hour. Add butter when served.

60. Green Peas

Shell and boil the pods in a little water, keeping the pot covered. Drain and cook the peas in this water about fifteen minutes. Season with butter and salt. If the peas are bought in the city markets, a little sugar may be added to the seasoning.

61. Peas Au Gratin

Soak one pint dried peas or split peas in cold water over night. Boil slowly five hours with half an onion and a little celery. Drain, put through a cullender and add one cup bread crumbs, one and one-half tablespoonfuls butter, salt to taste, one cup of milk, and put in a baking dish. Grate a little cheese on top, and bake one hour.

62. Lentil Cutlets

Soak over night one cupful of dried lentils and one-third cupful of dried Lima beans. Drain, add two quarts of water, half an onion, a stalk of celery. Cook until soft, remove the seasonings and rub through a sieve. Add one cupful of stale bread crumbs, one beaten egg, seasoning to taste, and the juice of half a lemon. Melt one table-spoonful and a half of butter, add one table-spoonful and a half of flour, and pour on gradually one-third cupful of sweet milk. Let cook until smooth and thick, and add to the lentil mixture. Set aside to cool. Then form into small cutlets, dip in beaten egg, then in powdered cracker crumbs and fry to a golden brown. Drain, and serve with tomato sauce. Peas may be used for this dish.

63. Canned Peas

Open the can and pour the contents into a cullender. Drain off the juice, and set the cullender in fresh cold water. Drain, and put the peas in a saucepan, with a little boiling water, to heat thoroughly. Season with butter, and salt.

64. Asparagus

Wash, cut off the ends and tie in bundles; cook in enough boiling salted water to cover for twenty to thirty minutes. Serve on toast with drawn butter sauce, using some of the water in which the asparagus was boiled, instead of milk, in making the sauce.