Green Peas, Fresh Or Canned

1 peck will answer for a family of four or five. Shell them, but do not wash, as this injures the flavor. Put them in boiling salted water; add a teaspoonful of white sugar and cook one-half hour. Drain; pepper and salt lightly, and stir in ¼ teaspoonful salt, and serve hot.

In opening Canned Peas observe the directions given at the beginning of this chapter. If no juice, barely cover with cold water. Add a teaspoonful of sugar to a quart can and ½ teaspoonful of salt. Add a tablespoonful of butter and send them to the table in the liquor.

Peas may be stewed and when the water is very nearly absorbed turn in cream or milk sufficient for the required amount of liquid. Let it boil up and season to taste with butter, pepper and . salt. One-half teaspoonful of white sugar may be added or boil the pods in the water first.

String Beans

Wash, string and cut the beans in pieces. Put over to cook in boiling water, adding ½ teaspoonful of baking soda to a quart of beans. Let boil ten or fifteen minutes, then skim into clear boiling water; salt and boil until tender. Season with ½ cup of cream or milk, butter and pepper. They may be boiled with a piece of meat and the cream omitted.

Pork And Beans

Soak 3 cups of beans over night. Boil in the morning, adding a teaspoonful of saleratus to the water. When the beans begin to break skim them into a baking dish. In the center put a half pound of pork with the upper surface well scored. Then cover the beans with boiling water and bake three hours in a hot oven. A large onion boiled with them and removed before baking improves the flavor for some.

Stewed Beans

Proceed as for Baked Beans, skimming from the saleratus water into clear boiling water and stew gently ' several hours; season liberally with salt, butter and a little Cayenne pepper, a little onion if desired.

Boston Baked Beans

Soak 1 quart of beans over night. In the morning parboil in soda water, skim into the bean pot; add ½ pound of salt pork, 3 tablespoonfuls of molasses, 1 teaspoonful of salt. Put in the oven and bake slowly, keeping the beans' covered with boiling water and adding fresh whenever needed. If it is convenient keep in a warm oven all night and serve for Sunday breakfast and dinner. The beans should be quite dry when served.

Lima Beans

Boil in as little water as possible and when tender drain into a colander and season with butter, pepper and salt. The water they are boiled in should be slightly salted. Cream or milk may be added to the seasoning if desired.

Dried Lima Beans

Soak over night in soft water. In the morning pour this off and add boiling water, salted in the proportion of 1 teaspoonful to a quart. Boil two hours moderately, drain, season with 1 tablespoonful of butter, ¼ teaspoonful of black pepper, ½ teaspoonful of salt and serve hot.