FRENCH BEANS — Soak them over night, then parboil them until the skins loosen, change the water, and when they are cool, rub off the skins; put them back in the pot with fresh water to just cover them, and boil until they begin to break in pieces; then drain, sprinkle a little salt and pepper over them, and bits of butter✪ French Beans. Set the dish in the oven to get hot; then send to the table. Time to boil if very young 10 to 12 minutes; if older 15 to 20 minutes. STRING BEANS.— The bean pods should be tender enough to snap off short when bent. Pull off the string on each side, and break in pieces | inch long. Boil in slightly salted water. A few thin slices of salt pork can be put in or not, as desired. It takes a full hour to cook them well, and may take 3 with some varieties. Drain, and season with butter and pepper or butter and cream, and a little more salt if needed. It is a good plan to change the water once while they are boiling, as that gets rid of part of an unwholesome gas which they yield in boiling. DELICIOUS BAKED BEANS.— Take about 3 pints of the small white beans, wash, and then soak them over night. Do not boil, but put at once in the baking dish and add a piece of salt pork that has been scalded, or if beef is preferred, use a piece of the brisket. Add salt, and a little pepper, and 2 or 3 tablespoons of molasses. Place in the oven, with i^lenty of water to cover, early in the morning, and let VEGETABLES 223 cook all dny. Do not allow them to cook dry. A teaspoon of mustard is sometimes added✪ Delicious Baked Beans with the molasses; it adds to both the flavor and wholesomeness of the beans when done. NEW ENGLAND BAKED BEANS.— Pick over and wash, 1 pint of beans, put them into 2 quarts of cold water and let them stand over night. The following morning drain off all the water, and put them into an earthen bean pot — which comes for this purpose — with 2 tablespoons of molasses, a teaspoon of salt, a little pepper, half a pound salt pork✪ New England Baked Beans — quite fat — and fill the pot up with boiling water and bake from 8 to 10 hours in a good steady oven; keep the pot well filled with water, till 2 hours before serving, and then allow it to simmer away one-half at least. You will find them delicious if di- rections are strictly followed. Beans are supposed to be a native of the East, particu- larly of Egypt, but have been known in Europe from time immemorial, having, in all probability, been introduced by the Romans. The common dwarf kidney bean, erroneously called the French bean, is a tender annual, a native of India, and was introduced into Enrope in 1597, or perhaps earlier. All varieties of the bean are wholesome and nutritious, but are not suitable to persons with delicate stomachs or of sed- entary habits. They are best eaten with fatty or starchy foods, like bacon or rice. If bean flour was to be had as wheat flour is, a much larger proportion of the nutrient parts of beans could bs assimilated, experiment having shown that 91% of bean flour was digested, and only 4:0% of fkench beans. the nutritive parts were assimilated as ordinarily prepared. If beans are well cooked and passed through a sieve, it will divest them of their indigestible skins, or cellulose.

AI-modernized reading of the original text

FRENCH BEANS — Soak them over night, then parboil them until the skins loosen, change the water, and when they are cool, rub off the skins; put them back in the pot with fresh water to just cover them, and boil until they begin to break in pieces; then drain, sprinkle a little salt and pepper over them, and bits of butter. Set the dish in the oven to get hot; then send to the table. Time to boil if very young 10 to 12 minutes; if older 15 to 20 minutes. STRING BEANS.— The bean pods should be tender enough to snap off short when bent. Pull off the string on each side, and break in pieces | inch long. Boil in slightly salted water. A few thin slices of salt pork can be put in or not, as desired. It takes a full hour to cook them well, and may take 3 with some varieties. Drain, and season with butter and pepper or butter and cream, and a little more salt if needed. It is a good plan to change the water once while they are boiling, as that gets rid of part of an unwholesome gas which they yield in boiling. DELICIOUS BAKED BEANS.— Take about 3 pints of the small white beans, wash, and then soak them over night. Do not boil, but put at once in the baking dish and add a piece of salt pork that has been scalded, or if beef is preferred, use a piece of the brisket. Add salt, and a little pepper, and 2 or 3 tablespoons of molasses. Place in the oven, with i^lenty of water to cover, early in the morning, and let cook all day. Do not allow them to cook dry. A teaspoon of mustard is sometimes added with the molasses; it adds to both the flavor and wholesomeness of the beans when done. NEW ENGLAND BAKED BEANS.— Pick over and wash, 1 pint of beans, put them into 2 quarts of cold water and let them stand over night. The following morning drain off all the water, and put them into an earthen bean pot — which comes for this purpose — with 2 tablespoons of molasses, a teaspoon of salt, a little pepper, half a pound salt pork — quite fat — and fill the pot up with boiling water and bake from 8 to 10 hours in a good steady oven; keep the pot well filled with water, till 2 hours before serving, and then allow it to simmer away one-half at least. You will find them delicious if directions are strictly followed. Beans are supposed to be a native of the East, particularly of Egypt, but have been known in Europe from time immemorial, having, in all probability, been introduced by the Romans. The common dwarf kidney bean, erroneously called the French bean, is a tender annual, a native of India, and was introduced into Europe in 1597, or perhaps earlier. All varieties of the bean are wholesome and nutritious, but are not suitable to persons with delicate stomachs or of sedentary habits. They are best eaten with fatty or starchy foods, like bacon or rice. If bean flour was to be had as wheat flour is, a much larger proportion of the nutrient parts of beans could bs assimilated, experiment having shown that 91% of bean flour was digested, and only 40% of french beans. the nutritive parts were assimilated as ordinarily prepared. If beans are well cooked and passed through a sieve, it will divest them of their indigestible skins, or cellulose.

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