ass is capable of many
treatments. It is made into a plain loaf sprinkled with bread crumbs,
dotted with butter and baked, or it is mixed with a cream sauce and
treated the same way, or it is made into a plain croquet, dipped into
batter and fried, or it is seasoned with a tablespoonful of molasses,
vinegar and butter and made into croquets, or it is mixed with a French
dressing and eaten while it is warm as a warm salad.

LIMA BEANS.

After shelling a quart of lima beans, cook in boiling salted water until
tender, then stir in a lump of butter the size of an egg and pepper and
salt to taste; or season with milk or cream, butter, salt and pepper, or
melt a piece of butter the size of an egg, mix with it an even
teaspoonful of flour, and a little meat broth to make a smooth sauce.
Put the beans in the sauce and let them simmer very slowly for fifteen
minutes. Just before serving add a tablespoonful of chopped parsley and
salt and pepper to taste.

STRING BEANS BOILED.

Take the pods as fresh and young as possible and shred them as finely as
a small knife will go through them, cutting them lengthwise. Put into
salted water and boil until tender. Then drain and serve with plenty of
sweet butter, and they will be as delicate as peas. If one likes
vinegar, a little of it will improve the dish.

STRING BEANS PICKLED.

Boil beans until tender, and then put into strong vinegar; add green
peppers to taste.

STRING BEAN SALAD.

Cook the beans in salted water, drain and season while warm with salt,
pepper, oil and vinegar. A little onion juice is an improvement. (See
French Salad Dressing.)

STRING BEAN SOUP.

Boil one pint of string beans cut in inch lengths, in one pint of veal
or celery stock and one pint of water, add a few slices of potatoes, a
stalk of tender celery chopped, half a small onion, two or three leaves
of summer savory and a clove. When soft rub through a sieve. Put in a
saucepan and cook together a tablespoonful of butter, a heaping
tablespoonful of flour and a pint of rich milk. Add this to the stock
and pulp, season with pepper and salt and serve.

WHITE NAVY BEANS CURRIED.

If the fresh kidney beans are not obtainable soak a pint of the dried
over night. Boil in two quarts of water for two hours or until tender.
Drain, when soft, and put into a saucepan with an ounce of butter, one
small onion chopped fine, one saltspoonful of salt and a
half-teaspoonful of curry powder. Toss the