Baked Beans

1 1/2 cupfuls beans pinch of soda

1/4 cupful butter 1 tablespoonful molasses

1/2 cupful chopped nuts 1 teaspoonful salt dash of cayenne pepper

Soak the beans in cold water over night. In the morning, drain off the water, put into cold water, let boil fifteen minutes, drain off, put again into cold water and boil second fifteen minutes, and repeat a third time. Be sure the beans are put in very cold water each time. After the third boiling, pour off the water, cover with cold water, stir in the other ingredients and boil ten minutes. Then pour into a bean pot and bake all day, adding boiling water if the water bakes out. Leave off the cover ten minutes before finishing the baking.

They may be baked at two different times, if the oven is being used two successive half days.

A chopped onion is good added to the beans.

A cupful of cream stirred in during the last hour of baking is a delicious addition.

Peanuts are good nut to use with beans. A half teaspoonful of mustard and a half cupful of butter instead of a fourth cupful, omitting the nuts, but using the other ingredients, makes a nice dish.

In winter, set the beanpot on the ledge or shelf inside your furnace door. In the summer, if possible, bake in a fireless cooker, leaving in four hours. Re-heating for ten minutes and putting in the cooker for another four hours. Serve with Boston Brown Bread. Most people enjoy catsup on beans.

Bean Croquettes

2 cupfuls baked beans bread crumbs egg 2 tablespoonfuls catsup a good dash of red pepper

Put the beans through a colander, work in the other ingredients, shape into small croquettes, roll in crumbs, dip in the beaten egg, roll again in crumbs and fry in deep cooking oil.

Bean Hash

Put two cupfuls baked beans through a colander, add four cupfuls chopped cooked potatoes, mix, put in a frying pan with a little water and butter size of an egg, season with pepper and salt, stir and heat till of the desired consistency.

Baked Lima Beans

Soak one cupful dried lima beans over night. Next morning, drain and cover with boiling water. Let them cool, drain, cover the second time with boiling water, cool and repeat for the third time. Slip off the loosened skins, put the beans in a baking dish, cover with hot milk, sprinkle with salt and pepper, cover and bake for two hours. Remove the cover after about one hour's baking, add two tablespoonfuls of butter in small pieces, scatter over the top of the beans, and complete baking with the cover off.

Fresh Lima Beans

Shell and put in boiling water and boil till tender. Drain off the water, add one-fourth cupful butter to an ordinary kettle of beans, season with salt and pepper, and serve hot.

Stewed Beans

Prepare as for Baked Beans; after the third boiling, put again in cold water and stew till tender.

Beans continue to improve by warming over. Put them in a buttered frying pan, with a little water, cover a few minutes, stir to prevent sticking and as soon as heated, remove from fire.

Sliced raw onions are fine with beans.

Summer Beans

Wash, cut in small pieces, cover with boiling water and cook till tender. Drain off water and season with butter, pepper and salt.