A practical cook and text book for general use

Baked Beans. Many people cannot eat baked beans. Doubtless this is owing to insufficient cooking, the pork they contain and the skins. If thoroughly cooked and" seasoned or unseasoned as in the following recipes they will prove as harmless as other vegetables. To Bake Beans With Lemon. Pick over and wash, a quart of nice white beans. Soak them over night in . two quarts of cold water. In the morning drain and put them in a kettle, covering two inches deep with coldwater, and cook until the skins will crack when exposed to the air in a spoon ; pour them in an earthen bean pot, season with one table-spoonful vegetable butter, and onehalf a lemon, cut in very thin slices ; wash the lemon, and ' remove the seeds. Add hot water to cover the beans, . and put them in the oven, cover with a plate and bakefrom* four to six hours ; do not let them burn and have them a little mojst when served, if the oven is very hot the water will evaporate too rapidly and more must be added. The addition of slices of lemon, obviates the necessity for salt with those who object to it. If not rich enough add . another spoonful of butter. To Bake Beans With Onions. Wash and soak over night and when put on to boil add a tiny onion. Remove it before baking and season with butter. Another method liked by many is to put a very small or button onion in the bottom of the bean pot and bake with the beans. Either way there is a very delicate flavor of onion. To Bake Beans Plain. Soak a quart of pea beans over night in cold water. In the morning drain, add two quarts of cold water and boil until the skins begin to crack. Pour in an earthen bean pot, and bake as above, without seasoning. Dress them with lemon juice and best salad, or other vegetable oil. Brazil nut meats eaten with beans are an excellent substitute for pork. To Bake Beans without the Skins. Prepare for cooking as in the preceding recipes and steam or stew them three or four hours. If stewed have them nearly dry when done. Mash and with a spoon press them through a strong wire sieve or colander to remove the skins. The mass should be the consistency of thick mush. Turn it into a bean pot, or pudding dish and bake until sufficiently dry to suit individual taste. Season if you wish with vegetable butter, slices of lemon or salt and some people like a very little sugar in beans. Dressing for this dish : Put a table-spoonful of nut butter in a cup with two table-spoonfuls of cold water. Beat to a cream and add lemon juice to suit the taste, or use diluted lemon juice and serve with English walnut meats. This dressing is an excellent substitute for salt, and seasonings usually cooked in beans. It should be the consistency of thin cream. To Stew Dry Beans. Prepare as for baking and • cook on the back of the range several hours having them VEGETABLES. 1 33: slightly juicy when done. Season and serve with nuts. To Cook Dried Peas. Prepare and boil or bake the same as beans. Serve with pegnolia or pecan nuts. To Stew Split Peas. Cook in the above manner, but they do not require soaking over night. Unless very old do not change the water. To Cook Lentils. Wash one pint and soak over night in cold water. In the morning drain and put them in a sauce pan with cold water to cover an inch and slowly cook until done. They may also be baked the same as peas, or beans. Season and serve with Brazil nuts.