White Beans And Boiled Pork

Select a suitable piece of pork, score the skiri and boil for half an hour. For each pound of meat, take one quart of beans that have been soaked over night in soft water. Place them in cold water on the stove to boil, and when they become soft, drain off the water and set the pork in a deep dish on a layer of the beans, covering it nearly over with the remainder; and add a little warm water; then bake to a nice brown. A little moist sugar mixed with beans before placing them in the dish is considered an improvement by some.

White Beans And Cream

Put a few mashed boiled onions in a saucepan with a little butter, grated nutmeg, salt and pepper; add the beans, stirring gently over the fire until they are hot but without boiling; they are then ready for serving.

Stewed White Beans

Boil the beans until quite tender; remove the rind from some streaky bacon and cut into pieces an inch long and half an inch thick, scald for five minutes in boiling water, drain and put in a stewpan and stir over the fire until of a light brown color, then add a little flour and stir for a few minutes longer; add a cupful of claret wine and a little water, seasoning with pepper, and simmer for twenty-five minutes. Drain the beans, place them in the stewpan with the bacon, adding a little butter, and toss over the fire till the butter is melted, and serve very hot.

Baked Beet-Roots

After washing thoroughly place in a rather slow oven and when done serve hot with butter, pepper and salt. If baked whole they will probably require about eight hours to cook well.