Baked Beans. — Pick over a quart of best white beans, and
soak in cold water over night. Put them to cook in fresh water,
and simmer gently till they are tender, but not broken. Let
them be quite juicy when taken from the kettle. Season with
salt and a teaspoonful of molasses. Put them in a deep crock in
a slow oven. Let them bake two or three hours, or until they
assume a reddish brown tinge, adding boiling water occasionally
to prevent their becoming dry. Turn into a shallow dish, and
brown nicely before sending to the table.
Baked Beans No. 2. — Prepare and cook as directed above,
adding two tablespoonfuls of nut butter when ready to bake.
Stewed Beans. — Soak a quart of white beans in water over
night. In the morning, drain, turn hot water over them an inch
deep or more, cover, and place on the range where they will
only just simmer, adding boiling water if needed. When nearly
tender, add salt to taste, a tablespoonful of sugar if desired, and
half a cup of good sweet cream. Cook slowly an hour or more
longer, but let them be full of juice when taken up, and never
cooked down dry and mealy. They are also excellent prepared
thus without the addition of cream.
Mashed Beans. — Soak over night in cold water, a quart of
nice white beans. When ready to cook, drain, put into boiling
water, and boil till perfectly tender, and the water nearly evap-
The leguminous seeds. 75
orated. Take up, rub through a colander to remove the skins,
season with salt and a half cup of cream or a tablespoonful of
nut butter, put in a shallow pudding-dish, smooth the top with
a spoon, and brown. If preferred, one-half bread crumbs may
be used with the beans. The cream may be omitted if desired,
and the salt added before the beans are put through the colan-
der; then allow them to remain just as they fall from it, and
brown. Half slices of lemon arranged upon the well-browned
surface make a pretty as well as an appetizing dish.
Stewed Lima Beaus. — Put the beans into boiling water, and
cook till tender, but not till they fall to pieces. Fresh beans
should cook an hour or more, and dry ones require from two to
three hours, unless previously soaked. They are much better to
simmer slowly than to boil hard. They should be cooked nearly
dr3^ Season with salt, and a cup of thin cream✪ Peas Purée or rich milk to
each pint of beans. Simmer for a few minutes after the cream
is turned in. Should it happen that the beans become tender
before the water is sufficiently evaporated, do not drain off the
water, but thicken with a little flour. A little flour stirred in
with the cream, even when the water is nearly evajiorated, may
be preferred by some, or the cream may be omitted entirely.
Succotash. — Boil one part Lima beans and two parts sweet
corn separately until both are nearly tender. Put them together,
and simmer gently till done. Season with salt and sweet cream✪ Succotash.
Fresh corn and beans may be combined in the same proportion ;
but as the beans will be likely to require the most time for cook-
ing, they should be put to boil first, and the corn added when
the beans are about half done, unless it is exceptionally hard, in
which case it must be added sooner.
Page 43 · 6 recipe records on this page
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Baked Beans. — Pick over a quart of best white beans, and soak in cold water over night. Put them to cook in fresh water, and simmer gently till they are tender, but not broken. Let them be quite juicy when taken from the kettle. Season with salt and a teaspoonful of molasses. Put them in a deep crock in a slow oven. Let them bake two or three hours, or until they assume a reddish brown tinge, adding boiling water occasionally to prevent their becoming dry. Turn into a shallow dish, and brown nicely before sending to the table.
Baked Beans No. 2. — Prepare and cook as directed above, adding two tablespoonfuls of nut butter when ready to bake.
Stewed Beans. — Soak a quart of white beans in water over night. In the morning, drain, turn hot water over them an inch deep or more, cover, and place on the range where they will only just simmer, adding boiling water if needed. When nearly tender, add salt to taste, a tablespoonful of sugar if desired, and half a cup of good sweet cream. Cook slowly an hour or more longer, but let them be full of juice when taken up, and never cooked down dry and mealy. They are also excellent prepared thus without the addition of cream.
Mashed Beans. — Soak over night in cold water, a quart of nice white beans. When ready to cook, drain, put into boiling water, and boil till perfectly tender, and the water nearly evaporated.
The leguminous seeds. 75
orated. Take up, rub through a colander to remove the skins, season with salt and a half cup of cream or a tablespoonful of nut butter, put in a shallow pudding-dish, smooth the top with a spoon, and brown. If preferred, one-half bread crumbs may be used with the beans. The cream may be omitted if desired, and the salt added before the beans are put through the colander; then allow them to remain just as they fall from it, and brown. Half slices of lemon arranged upon the well-browned surface make a pretty as well as an appetizing dish.
Stewed Lima Beaus. — Put the beans into boiling water, and cook till tender, but not till they fall to pieces. Fresh beans should cook an hour or more, and dry ones require from two to three hours, unless previously soaked. They are much better to simmer slowly than to boil hard. They should be cooked nearly dry. Season with salt, and a cup of thin cream or rich milk to each pint of beans. Simmer for a few minutes after the cream is turned in. Should it happen that the beans become tender before the water is sufficiently evaporated, do not drain off the water, but thicken with a little flour. A little flour stirred in with the cream, even when the water is nearly evaporated, may be preferred by some, or the cream may be omitted entirely.
Succotash. — Boil one part Lima beans and two parts sweet corn separately until both are nearly tender. Put them together, and simmer gently till done. Season with salt and sweet cream. Fresh corn and beans may be combined in the same proportion ; but as the beans will be likely to require the most time for cooking, they should be put to boil first, and the corn added when the beans are about half done, unless it is exceptionally hard, in which case it must be added sooner.
Records on this page
Peas PuréeBaked BeansStewed BeansMashed BeansStewed Lima BeansSuccotash