Cut the beets that are left from dinner into thin slices, and lay them in an earthen vessel, and cover with cold vinegar.
Shelled Beans.
Wash in several waters, and put them in a basin with boiling water. Boil one hour. Do not drain them very dry. Season with butter and salt.
Boston Baked Beans.
Examine and wash one quart of dry beans (the pea bean is the best), and put them in a pan with six quarts of cold water; let them soak in this over night. In the morning wash them in another water, and place them on the fire with six quarts of cold water and a pound of mixed salt pork. If they are the present year’s beans, they will cook enough in half an hour; if older, one hour. Drain them and put half in the bean-pot; then gash the pork, and put in the remainder of the beans, one tablespoonful of molasses, and one of salt, and cover with boiling water. Bake ten hours. Watch them carefully, and do not let them cook dry.
N. B. As the water cooks away, add more.
String Beans.
String and cut into pieces about an inch long; then wash and put into boiling water, and boil one hour. Season with salt and butter.