The fireless cooker and the double boiler are excellent utensils for the cooking of dried beans, because they cook the beans at a temperature below boiling point. They therefore cook the beans soft with little difficulty and prevent the protein from becoming hard. The theory of the cooking of protein--that is, the higher the temperature, the harder the coagulation--applies in the cooking of dried beans, just as it does in the cooking of eggs or milk.

64. STEWED NAVY BEANS.--The common small white beans are called navy beans from the fact that they are much used in the navy. These may be prepared in various ways, but the simplest method is to stew them. In the preparation of this dish, as well as any other made from dried beans, it will be well to remember that 1/2 cupful of beans is usually sufficient to serve four persons when they are cooked.

Look over the required amount of beans, reject any that are imperfect, wash thoroughly, and put to soak overnight in cold water. Pour off any water that remains, cover well with boiling water, and add a pinch of soda. Cook slowly until the skins begin to burst. Pour off the water, add fresh hot water and 1 teaspoonful of salt for each quart of water, and allow to simmer until the beans may be easily crushed between the fingers. During this process, the water should cook down until just a sufficient amount to serve with the beans remains. When this is accomplished, add 1-1/2 tablespoonfuls of butter, a dash of pepper, and, if necessary, additional salt. Instead of the butter, ham or bacon fat may be used for seasoning, or a small piece of ham or salt pork may be cooked with the beans and the fat omitted. Serve the beans hot.

65. LIMA BEANS IN CREAM.--Dried Lima beans, when combined with thin cream, make a very appetizing dish. To prepare them in this way, clean, soak, and cook them as explained in Art. 63. When they are soft enough to crush easily between the fingers and the water has boiled down so that practically none remains, add 1/2 cupful of thin cream to a sufficient quantity for four persons. Allow the beans to simmer for a short time in the cream, add additional salt and a dash of pepper for flavoring, and serve.

66. LIMA BEANS EN CASSEROLE.--While the small varieties of dried beans are more commonly baked than the larger ones, Lima beans will be found especially delicious when prepared in a casserole.

LIMA BEANS EN CASSEROLE

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Sufficient to Serve Six

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