bag, tie up tightly, as the beans
have already swelled, and if given space to move about with the boiling
of the water will become broken and mushy. Boil three or four hours.
Serve hot.

SCALLOPED BEANS.--Soak a pint of white beans over night in cold
water. When ready to cook, put into an earthen baking dish, cover well
with new milk, and bake in a slow oven for eight or nine hours;
refilling the dish with milk as it boils away, and taking care that the
beans do not at any time get dry enough to brown over the top till they
are tender. When nearly done, add salt to taste, and a half cup of
cream. They may be allowed to bake till the milk is quite absorbed, and
the beans dry, or may be served when rich with juice, according to
taste. The beans may be parboiled in water for a half hour before
beginning to bake, and the length of time thereby lessened. They should
be well drained before adding the milk, however.

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, never
cooked down dry and mealy.

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. Take up, rub through
a colander to remove the skins, season with salt and a half cup of
cream, put in a shallow pudding dish, smooth the top with a spoon, and
brown in the oven.

STEWED LIMA BEANS.--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, 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
add a little thicker cream, and thicken the whole with a little flour. A
little flour stirred in with the cream, even when the water is nearly
evaporat