Stewed Kidney Beans

Soak a cupful of beans overnight in cold water. Drain, cover with cold water, add a chopped onion and a carrot, three or four slices of bacon, and a pinch of soda. Simmer until the beans are tender, drain, season with butter, salt, and pepper, and serve hot.

Kidney Beans A La Creole

Soak overnight a quart of kidney beans and cook until tender in boiling salted water. Drain, put a layer into a baking-dish with half a pound of bacon in one piece which has been boiled until tender and skinned, and a chopped onion. Cover with beans, season with salt and red pepper, fill the baking-dish with cold water, and bake slowly until the liquid is nearly absorbed.

Boston Baked Beans

Wash and pick over a quart of navy beans. Soak overnight in cold water to cover. In the morning drain, cover with fresh water, and heat slowly, keeping the water below the boiling point until the skins will burst when a spoonful is gently breathed upon. Drain the beans. Scald and scrape the rind of half a pound of fat salt pork, cut off one slice, and put into the bottom of the bean-pot. Fill the pot with the beans and bury the rest of the pork in it, scoring the rind deeply. Mix one teaspoonful of salt with one tablespoonful of molasses and three tablespoonfuls of sugar, add a cupful of boiling water, pour over the beans, and add more boiling water if necessary to fill the pot. Cover the bean-pot and bake in a slow oven for six or eight hours, adding boiling water as needed. During the last hour of cooking, remove the lid so that the top will be brown. A teaspoonful of mustard may be added with the other seasoning. This is the genuine Boston recipe. A sliced onion put in with the pork is considered by many to be an improvement.

Boston Baked Beans With Tomato Sauce

Prepare according to directions given for Boston Baked Beans. Chop an onion fine and cook it in a can of tomatoes for half an hour. Two hours before the beans are done, strain the tomato into the bean pot, adding a little at a time.

Bean Croquettes

Boil two cupfuls of soaked beans until soft. Drain, press through a colander, season with salt and red pepper, and add one tablespoonful each of molasses, butter, and vinegar. Mix thoroughly, cool, shape into croquettes, dip in egg and crumbs, fry in deep fat, and serve with Tomato Sauce.

Boiled Beets

Select small smooth beets and clean without cutting or scraping. Boil for an hour or two and cool. Remove the skins, cut into slices or quarters, and serve either hot or cold. Or, reheat in stock and melted butter, seasoning with salt, pepper, and vinegar. The stock may be omitted if desired and chopped onion and parsley added to the seasoning.

Buttered Beets

Peel young beets, cut into dice, and cook slowly until tender in water to cover. Add a tablespoonful of butter, salt and pepper to season, and thicken with a teaspoonful of cornstarch rubbed smooth in a little cold water. Stir while boiling.