We must not forget beans, which abound so much in nourishment, but they must be thoroughly cooked; for bean soup they should be boiled about five hours seasoned then with cream or butter, and with salt, they ought to be relished by everybody. However I may have seasoned this soup, my children always wish to add milk upon their plates. Baked beans must be either boiled until very soft before baking, or must be baked a long time - from three to six hours, if not previously very tender - with a good deal of liquor in the jar or pan. Those who use pork at all, usually put a piece of fat pork in the dish of beans prepared for baking, but some of us very much prefer a seasoning of cream or butter. Split pea-soup or common unsplit dried peas, boiled five to six hours without meat, is very nutritious, and much liked by many; I season it with salt, and cream or milk, if I have it - the more the better - otherwise with butter.

Baked Beans

Soak a pint and a half of dried beans over night; in the morning pour off the water, cover with fresh water, and boil until they crack open, or are very tender; then put them with the water in which they were boiled, into a deep earthen dish, adding a little salt, and, if agreeable, a tablespoonful of molasses; put on top of the dish one half pound of fat and lean pork or corned beef, which should be gashed or scored across the rind; bake four hours, and longer, if convenient; it will be better for it, only bake slowly; keep nearly covered with water till two-thirds done, then allow it to dry away. .

Greens

This is the simplest of dishes, yet it is not always a well-served one. Greens should be properly boiled; the water should be soft, and a tablespoonful of salt added to a large-sized pot of it, which should be boiling hot when the greens are thrown in; it should be kept boiling until they are done, which can be told by their sinking to the bottom of the pot, and then they should be skimmed out as quickly as possible into a colander so that all the water will run out; press them with a small plate, and then turn upon a platter, add a large piece of butter, and cut up fine. Serve smoking hot.

Lima Beans

They should be gathered young; shell them, lay them in a pan of cold water, and then boil them about two hours, till they are quite soft; drain well, and add to them some butter.

Lima Beans

Shell, wash and put into boiling water with a little salt; when boiled tender, drain and season them, and either dress with cream or large lump of butter, and let simmer for a few moments.

Green Peas

Put the pods into a pot, cover and boil thoroughly, then strain and put the peas into the same water and boil tender. Season with butter, pepper, a little salt, and the least bit of sugar.