Healthful cookery

one hour, or until tender. Let the water nearly evaporate, and add Nut Cream. Season with salt to taste, boil up once, and serve. Dry Lima beans are also excellent soaked overnight, then cooked slowly for several hours, and served with only a seasoning of salt. The prolonged, slow cooking adds much to their palatability. Shelled Beans. — Shell, wash, drop into boiling water sufficient to cover, and cook until tender. Let the water boil nearly away, and serve without draining. Season with thin cream or Nut Cream, and salt if desired. String Beans. — Wash well in cold water. Remove the strong fibers, or strings, as they are called, by paring both edges with a sharp knife ; few cooks do this thoroughly. Break off stems and points, carefully rejecting any imperfect or diseased pods. Lay a handful evenly on a board, and cut them all at once into inch lengths. A better way, perhaps, is to break each separately with the fingers. Only tender beans can be thus broken, and any portions of the string remaining will be discovered in the breaking. Put in a porcelain or granite-ware kettle, cover with boiling water, and cook from one to three hours, according to age and variety, testing frequently, as they should be removed from the Healthful Cookery kettle just as soon as done. When very young and tender, only water sufficient to keep them from burning will be needed. When done, add half a cup of thin cream for a quart of beans, and salt to taste. If the quantity of juice is considerable, thicken with a little flour. Cold boiled string beans are nice dressed with lemon juice. *Bean Patties. — i pint Hulless Beans, celery salt to season, i pint stirred tomato, 2 tablespoonfuls flour. Boil one pint of Hulless Beans in slightly salted water until tender. When done, drain, and mash through a fine sieve. Season the pulp with salt, celery salt, and thyme. Form into patties, and bake on an oiled tin in the oven until brown. Serve with the following Tomato Sauce : Thicken one pint of tomato juice with two level teaspoonfuls of flour. Salt to taste, and serve hot. Baked Hulless Beans. — i pint Hulless Beans, 3 pints water, I or 2 onions. Put one pint of Hulless Beans in a bean jar, and cover with three pints of cold water. Let them stand two or three hours. Add salt to taste, and one or two small onions, sliced or chopped fine. Bake for three or four hours in a slow oven, or until Vegetables i$7 the beans are tender. This dish is excellent served with brown bread. Bean Pudding with Tomato Sauce. — 8 slices Zwieback, 1 tablespoonful Nut Butter, 1 pint boiling water, 4 cups bean pulp. Rub smooth in a little cold water one tablespoonful of Nut Butter or its equivalent, and add boiling water to make one pint. With this moisten well eight pieces of Zwieback. Have ready four cups of bean pulp to which salt has been added. Other seasoning, as thyme or sage, a small quantity, may be liked by some. Put a few spoonfuls of the bean pulp, which should be moist enough to spread easily on the bottom of a baking-dish, over this ; add one half of the moistened Zwieback, then another portion of the bean pulp, next the remaining Zwieback, and finish with beans on top. Bake for an hour, and serve with hot Tomato Sauce. Gravies and Relishes Gluten Sauce. — The Puree of Gluten Soup (page 179) may be used for a sauce over roast and other nut-meat dishes.