SWEET SOUR BEANS AND LINZEN

Soak overnight and drain the beans, boil in salted water until tender; drain and prepare by adding salt and pepper to taste, thicken with one tablespoon of drippings in which has been browned one tablespoon of flour and some soup stock.  If the beans are to be made sweet sour add two tablespoons of vinegar and two tablespoons of brown sugar; boil for a few minutes and serve.

BAKED BEANS WITH BRISKET OF BEEF

Wash, pick over and soak overnight in cold water, two cups of navy beans.  In the morning, drain and cover with fresh water, heat slowly and let cook just below the boiling point until the skins burst.  When done, drain beans and put in a pot with one and one-half pounds of brisket of beef.  Mix one-half tablespoon of mustard; one teaspoon of salt, one tablespoon of molasses, two tablespoons of sugar, one-half cup of boiling water and pour over beans, and add enough more boiling water to cover them.  Cover pot and bake slowly six or eight hours.

HARICOT BEANS AND BEEF

Wash two cups of haricot beans and leave them covered with two pints of water overnight.  Next day brown one coarsely chopped onion in a little fat and put it with the beans and their water into a casserole or stew-jar.

Cook closely covered and rather slowly in the oven or by the side of the fire one hour, then put in a pound of beef in fairly large pieces.

An hour later add one carrot cut into dice, half as many dice of turnip, and salt and pepper to taste.  Continue the slow cooking until these vegetables are tender, and a few minutes before serving thicken the stew with pea meal or flour previously baked to a fawn color.  Flavor with vinegar.

Owing to its concentrated nutriment this stew should be served sparingly with an abundance of potatoes and green vegetables.

BEANS AND BARLEY

Soak one-half cup of navy beans in cold water overnight.  Drain and cook in one quart boiling water with one teaspoon of salt until tender but not broken, add one-half cup of barley and let cook slowly until barley is tender, about one-half hour.  Add fat soup stock as the water evaporates.  Season to taste and bake in medium oven about one-half hour or until dry but not browned.

DRIED LIMA BEANS, BAKED

Wash one pound of dried Lima beans, let soak overnight.  Drain, add fresh water, bring quickly to the boiling point, then let simmer until tender.  Add salt and paprika.  Heat two tablespoons of poultry or beef fat in a spider, add two tablespoons of flour, when brown add one cup of bean liquid, and the beans.  Let simmer and bake in casserole one-half hour.  Reserve the bean broth and add more if necessary.