ground mustard in a saucer; mix this with the beans as you put them in the pot; score the top of the pork and place in the center of the beans, the rind level with the top of the beans. Fill up with water and cover. Bake several hours, add salt, if necessar\^ Do not stir; if more water is needed, use 'boiling water. — Mrs. Conklin, 914 N. 5th Ave., Maywood, III. MOCK BAKED BEANS.— 5 cups beans, washed and soaked over night, put into a crock, slice 3 nice sized onions and place on top of beans, add butter size of a walnut, heaping tea- spoon salt, cover with water, and add more from time to time, as required, to keep them covered. Place on top of the stove, un- covered, all day, and do not allow to boil. Serve as baked beans. — Mrs. Frank E. Daily, 4133 Kenmore Ave., Chicago, 111. BOILED BLACK BEANS.— Parboil in several waters, with a little soda, or boil for an hour and rinse thoroughly through sev- eral waters. Boil until soft. Fry 3 thin slices of bacon, and add to it a little stock. Season with chutney, mushroom catsup, an- chovy essence, or any other seasoning desired, and reheat the drained beans in this sauce. — Mrs. Fred A. Daley, 6361 Sheridan Rd., Chicago, 111. BOILED GREEN BEANS.— Green beans, too hard to be cooked in the pods, may be shelled. Cook them in boiling water, drain well, and serve with butter or cream sauce. These are the best to combine w;ith corn to make the old-fashioned Southern suc- cotash.— Ma'bel Sturtevant, 105 S. Dearborn St., Chicago, 111. BOILED LIMA BEANS.— Wash in cold water and boil in salted water until tender. If dried ibeans are used, they must be soaked over night. Drain, mix with melted butter✪ Plain Baked Beans, season to taste, and serve. Cream, lemon juice or stock may be added. — Mrs. Ar- thur E. Ederer, 6347 Kenmore Ave., Chicago, 111, BOILED PORK AND BEANS.— Wash and score deeply a lb. of fat salt pork. Boil for Yz an hr. At the same time boil until soft in water to cover a qt. of dried beans which have been soaked over night and to which a pinch of soda✪ Boiled Pork and Beans has been added. When the beans are soft, drain, and put a layer into the bean pot. Lay the pork upon the beans, sprinkle with sugar, and bake brown, 382 VEGETABLES adding boiling water, as needed. Beans are good without baking. — Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111. BOILED STRING BEANS.— Cut or snap off ends, remove strings, cut or snap into ^ inch pieces. Wash in cold water. Par- boil, if desired, for 15 minutes, in boiling water in which a level teaspoon of soda has been dissolved for each 2 qts. of beans. Drain and cover with fresh boiling water, and cook until tender, season w^ith salt toward the last. Drain, add a little pepper,^ and serve with melted butter✪ Boiled String Beans, and moisten with cream. Ham, bacon, or salt pork may be boiled with them, if desired, — Mrs, John Han- sen, 1408 S. 8th Ave., Maywood, 111. CANNED BEANS. — Prepare the beans as for cooking, pack in glass jars; fill the jars with cold water✪ Canned Beans; let them stand for 2 hrs., then fill the cans to overflowing with cold water and seal. Place strips of wood in a boiler, set the cans on these, cover with cold water and bring to the boil. Boil for 3 hrs. Let the cans get cold before removing them from the water. Wipe each can dry, dip the lid in melted paraffin and put in a cool, dark place, — Mrs, Klug, 25 N. 5th Ave., Maywood, 111.

AI-modernized reading of the original text

ground mustard in a saucer; mix this with the beans as you put them in the pot; score the top of the pork and place in the center of the beans, the rind level with the top of the beans. Fill up with water and cover. Bake several hours, add salt, if necessary. Do not stir; if more water is needed, use 'boiling water. — Mrs. Conklin, 914 N. 5th Ave., Maywood, III. MOCK BAKED BEANS.— 5 cups beans, washed and soaked over night, put into a crock, slice 3 nice sized onions and place on top of beans, add butter size of a walnut, heaping teaspoon salt, cover with water, and add more from time to time, as required, to keep them covered. Place on top of the stove, uncovered, all day, and do not allow to boil. Serve as baked beans. — Mrs. Frank E. Daily, 4133 Kenmore Ave., Chicago, 111. BOILED BLACK BEANS.— Parboil in several waters, with a little soda, or boil for an hour and rinse thoroughly through several waters. Boil until soft. Fry 3 thin slices of bacon, and add to it a little stock. Season with chutney, mushroom catsup, anchovy essence, or any other seasoning desired, and reheat the drained beans in this sauce. — Mrs. Fred A. Daley, 6361 Sheridan Rd., Chicago, 111. BOILED GREEN BEANS.— Green beans, too hard to be cooked in the pods, may be shelled. Cook them in boiling water, drain well, and serve with butter or cream sauce. These are the best to combine w;ith corn to make the old-fashioned Southern succotash.— Ma'bel Sturtevant, 105 S. Dearborn St., Chicago, 111. BOILED LIMA BEANS.— Wash in cold water and boil in salted water until tender. If dried ibeans are used, they must be soaked over night. Drain, mix with melted butter, season to taste, and serve. Cream, lemon juice or stock may be added. — Mrs. Arthur E. Ederer, 6347 Kenmore Ave., Chicago, 111, BOILED PORK AND BEANS.— Wash and score deeply a lb. of fat salt pork. Boil for Yz an hr. At the same time boil until soft in water to cover a qt. of dried beans which have been soaked over night and to which a pinch of soda has been added. When the beans are soft, drain, and put a layer into the bean pot. Lay the pork upon the beans, sprinkle with sugar, and bake brown, adding boiling water, as needed. Beans are good without baking. — Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111. BOILED STRING BEANS.— Cut or snap off ends, remove strings, cut or snap into ^ inch pieces. Wash in cold water. Parboil, if desired, for 15 minutes, in boiling water in which a level teaspoon of soda has been dissolved for each 2 qts. of beans. Drain and cover with fresh boiling water, and cook until tender, season w^ith salt toward the last. Drain, add a little pepper,^ and serve with melted butter, and moisten with cream. Ham, bacon, or salt pork may be boiled with them, if desired, — Mrs, John Hansen, 1408 S. 8th Ave., Maywood, 111. CANNED BEANS. — Prepare the beans as for cooking, pack in glass jars; fill the jars with cold water; let them stand for 2 hrs., then fill the cans to overflowing with cold water and seal. Place strips of wood in a boiler, set the cans on these, cover with cold water and bring to the boil. Boil for 3 hrs. Let the cans get cold before removing them from the water. Wipe each can dry, dip the lid in melted paraffin and put in a cool, dark place, — Mrs, Klug, 25 N. 5th Ave., Maywood, 111.

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Plain Baked BeansMock Baked BeansBoiled Black BeansBoiled Green BeansBoiled Lima BeansBoiled Pork and BeansBoiled String BeansCanned Beans

The Cook County cook book