Atlanta women's club cook book

1 tbls salt. Wash and pick beans and soak over night. In the morning drain, cover with cold water, bring slowly to the boiling point and parboil for about 1/2 hour. To test, take up a spoon full and blow on them, if the skin curls back they are done. Drain in colander; place in a 2 qt. earthen bean pott, put layer of beans, add salt pork, which has been previously washed and gashed across the top ; fill pot with the beans. Dissolve the seasoning and molasses in hot water, pour over the beans, then fill the pot with hot water, cover and bake from 6 to 8 hours, renewing the water as it cooks away until nearly done, then let the water cook away. Mrs. M. B. Horton. LIMA OR BUTTER BEANS. 1 qt. green shelled butter beans. 1 1/2 cup milk. 2 tbls. butter. Salt and pepper. Cover beans with boiling water in saucepan, cook uncovered about an hour, or until beans are tender. Water should be evaporated when beans are cooked. Add milk, butter and salt. Simmer a few minutes. Pour into dish, sprinkle over a little black pepper. Serve immediately. Two or three slices of bacon may be cooked with the beans which gives them a delightful flavor. In this case omit milk and butter, using salt and pepper to taste, having about three tbls. of liquid in which beans were cooked. In cooking dry beans, wash and put in saucepan. Pour boiling water over them. Cover tightly and let stand forty minutes. Drain, and proceed as above for green beans. Mrs. W. F. Wimberley. LIMA BEANS AND MUSHROOMS. 2 cups cooked lima beans. 1/4 t-spoon salt. 1 tbls. butter. 14. cup cream. 2 cups fresh mushrooms. Use beans that have been cooked, season with salt, pepper and butter. Put butter in saucepan, add beans, mushrooms and cream ; let simmer for about ten minutes ; serve hot. Dried lima beans should be soaked over night before using, drained and cooked in boiling water until soft. Season with cream and butter. Mrs. E. Covington. SUCCOTASH. 10 ears of com. 1 tbls. salt. 1 qt. lima beans. 14 t-spoon pepper. 2 tbls. butter. 1 cup sweet cream. With sharp knife, cut corn from the cob, and add to the lima beans the last 15 minutes of cooking. The mixture should be cooked nearly dry. Add butter, seasonings and cream, and simmer for 10 minutes. Mrs. Chas. Myers. SCALLOPED CABBAGE. Choose a hard crisp head of cabbage cut in quarters and cook till tender (25 min.) in boiling salted water. Chop rather fine, place in buttered baking dish pour over a generous amount of cream sauce and sprinkle top with bread crumbs. Bake 20 min. and serve in the same dish. This is as good as cauliflower. Mrs. Spencer R. Stone. STUFFED CABBAGE. Select firm hard head cabbage, take out inside, leaving four or five leaves. Make dressing similar to turkey dressing (see recipe) minced meat, oysters or chestnuts may be added to dressing. Restuff cabbage, tie up and put in thin sack. Boil in salt water two hours. Remove from sack and serve. Mrs. B. R. Adams, Montezuma, Ga. CAULIFLOWER.