1 quart dried beans 11/2 teaspoon salt 1 medium sued onion
1/3 pound salt pork 4 tablespoons dark corn syrup
Wash beans thoroughly and soak over night. In morning use the same water to cook beans. Boil one hour counting from time the water starts to boil, put in bean pot, add onion, syrup and salt. Place one piece of pork in center of beans and put remainder, cut in slices, on top, bake in a slow oven (about 250 degrees).
1 quart navy beans
1 cup water
1/2 pound salt pork
2 tablespoons molasses
4 tablespoons brown sugar
1/2 teaspoon baking soda
1/4 teaspoon mustard
Select and wash the beans, soak over night in cold water. Drain and cover with fresh water, cook slowly until tender. When the beans are easily pierced with a fork, they are tender.
Drain again and blanch with cold water. Scald the pork, scrape the rind until white, cut the pork in half inch strips and bury the pork in the beans in a pot, leaving only the rind of pork exposed.
Mix the sugar, molasses and mustard in a cup of boiling water. Pour over the beans and add enough water to cover them. Cover the pot and bake six to seven hours in a slow oven (350 degrees F.), removing the lid for the last hour to crisp the pork.
Wash one pound dry lima beans and let soak in tepid water for about two hours. When the beans wrinkle, drain and cover with fresh warm water. Bring to a boil, reduce the flame and let simmer for about one hour. Season with pepper and salt and a little paprika. Make a brown gravy of flour, fat and some of the bean water. Turn the beans into a greased casserole and pour the gravy over; bake for half an hour in a slow oven.
Soak one cup of dried limas over night in enough cold water to cover. Drain and cook until soft in hot salted water. Drain and add three-quarters cup cream, stir through and season with salt, pepper and paprika. Serves six.
1 pound ground round steak
1 medium sized can tomato
1 large onion soup
1 sweet green pepper
1 can kidney beans
2 tablespoons butter or shortening
Casserole of Kidney Beans
Serves six generously.
1 pint kidney beans
2 chopped carrots
2 slices onions
1 cup canned tomatoes
1 cup chopped left-Over
meat 1 tablespoon sugar (brown or white)
1 1/2 teaspoons salt Speck of pepper
Soak the kidney beans and then cook in salted water until tender. Drain and add the carrots and onions. Warm the tomatoes, season and add the sugar. Spread the chopped meat on the bottom of a greased casserole, season and pour over the beans and other vegetables. Dot with but' ter, cover and bake in a hot oven until the vegetables are tender. Uncover for a short time to allow to brown.