To Cook Various Kinds Of Beans Recipe

French beans should have the strings taken off--if old, the edges should

be cut off, and the beans cut through the middle. Boil them with a

little salt, from twenty-five to forty minutes, according to their age.

A little saleratus boiled with them preserves their green color, and

makes them more healthy. Salt and butter them when taken up. Lima beans

can be kept the year round, by being perfectly dried when fresh gathered

in the pods, or being put without drying into a keg, with a layer of

salt to each layer of beans, having a layer of salt at the bottom of the

keg. Cover them tight, and keep them in a cool place. Whenever you wish

to cook them, soak them over night, in cold water--shell and boil them,

with a little saleratus. White beans for baking, should be picked over

carefully to get out the colored and bad ones. Wash and soak them over

night in a pot, set where they will keep lukewarm. There should be about

three quarts of water to three pints of the beans. The next morning set

them where they will boil, with a tea spoonful of saleratus. When they

have boiled four or five minutes, take them up with a skimmer. Put them

in a baking pot. Gash a pound of pork, and put it down in the pot, so as

to have the beans cover all but the upper surface--turn in cold water

till you can just see it at the top. They will bake in a hot oven, in

the course of three hours--but they are better to remain in it five or

six hours. Beans are good prepared in the same manner as for baking, and

stewed several hours without baking.