Shell into cold water; let them lie a while; put into a pot with plenty of boiling water and a little salt, and cook fast until tender. Large ones sometimes require nearly an hour’s boiling. The average time is forty minutes. Drain and butter well when dished, peppering to taste.
Kidney and other Small Beans.
Shell into cold water, and cook in boiling until tender. A small piece of fat bacon boiled with them is an advantage to nearly all. If you do this, do not salt them.
Dried Beans.
Wash and soak over night in lukewarm water, changing it several times for warmer. If this is done they will require but two hours’ boiling. Drain very thoroughly, pressing them firmly, but lightly, in the cullender with a wooden spoon; salt, pepper and mix in a great lump of butter when they are dished.
Boiled Beets.
Wash, but do not touch with a knife before they are boiled. If cut while raw, they bleed themselves pale in the hot water. Boil until tender—if full-grown at least two hours. When done, rub off the skins, slice round if large, split if young, and butter well in the dish. Salt and pepper to taste.
A nice way is to slice them upon a hot dish, mix a great spoonful of melted butter with four or five of vinegar, pepper and salt, heat to boiling, and pour over the beets.
Instead of consigning the cold ones “left over” to the swill pail, pour cold vinegar upon them and use as pickles with cold or roast meat.