BEANS.
CREAMED STRING BEANS.
Cut the ends and string them. Put them in a covered saucepan with water, and cook till tender, drain, and remove any strings that may have adhered, then place again in the pan, add one cupful of cold milk, and salt to taste; thicken with flour mixed smoothly with soft butter to the consistency of thick cream; let them cook until the sauce is thoroughly done, add a dash of pepper, and serve in hot covered dish.
WAX BEANS.
The yellow wax bean is very nice when young, prepare as you do any string bean, stew until tender, letting liquor boil away and seasoning with salt, pepper, and butter.
BOSTON BAKED BEANS.
Small navy beans are the best. Carefully pick over and wash one pint, soak over night in enough water to cover; in the morning place in a kettle with fresh water and boil for fifteen minutes; skim out of this water, and put into an earthen crock, add one large spoonful of molasses; one teaspoonful of mustard, salt to taste, and a large heaping tablespoonful of butter with water enough to cover; place a cover on the crock and set in the oven, cook them all day. They need to be watched at intervals of half an hour to see that the water is visible at the top of the beans; the last hour, if the oven is moderate, no more water should be added.
DRIED LIMA BEANS.
One cupful is sufficient for a family of five. Wash and put to soak over night. Steam in double boiler, with just water enough to float, until thoroughly tender. Salt to taste and add one tablespoonful of butter and a dash of pepper.
Dried beans can be freshened in an hour by soaking in hot water, and renewing the water as soon as it cools.