CREAMED LIMA BEANS.— Soak over night 1 cup dried lima beans✪ Boiled Lima Beans, drain and cook slowly in salted water until soft, drain, add }i cup cream, salt and pepper. Reheat before serving. When cooked they may be popped from their skins before adding the cream. A cream sauce may be made and the beans added to it, and reheated. Any kind of bean is good served this way. Navy, river, red, black, kidney, Mexican Frijoles, and allthe other va- rieties of the bean family. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. LIMA BEAN SUCCOTASH.— Boil 2 cups of freshly picked Lima Beans in 1 qt. of water for ^ an hr., then drain them and add 1 cup of milk, 1 tablespoon of butter, and enough green corn cut from the cob to make 2 cups✪ Lima Bean Succotash. Season well, and let simmer for 15 minutes, add salt again before serving. If canned corn and canned beans are used they need be cooked for only 10 minutes. — Mrs. Edward D. Edgerton, 6517 Lexington Ave., Chicago, 111. BEANS AND MEAT.— Cut either fresh or left-over bacon, harh or salt pork into round bits, and fry brown, with a little grated GQOK COUNTY COOK BOOK 383 onion, add any kind of left-over string 'beans✪ Beans and Meat, lima, white or black beans, reheat thoroughly, and serve. Cold beans may be made palatable by warming up in a frying-pan in butter, with any kind of left-over meat. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BEAN PIE. — Wash a pt. of white beans, and boil in soft water till tender, but not done; ta'ke any left-over meat scraps, mince fine, add salt and pepper to taste, and a small cup of vinegar✪ Bean Pie; put all in a bake dish, and bake 1 hr. Serve hot. — (Mrs. Amelia Edison, 4356 Berkeley Ave., Chicago, 111. BEAN SOUFFLE.— Take any left-over beans, boiled, ibaked or creamed. Drain, press through a colander, season with salt, pepper, and butter, add 4 tablespoons of hot milk, and beat until very light. Fold in the stiffly beaten whites of 2 eggs, turn into a buttered baking dish, and bake for 20 minutes. The milk may be omitted, and 2 whole eggs used. — Mabel Sturtevant, 105 S. Dear- born St., Chicago, 111. STRING BEANS.— Wash, string and cut the beans in very fine pieces. Cook in salted water until tender, pour oft half the water, and add pepper, salt, and butter. Thicken with flour. Peas may be prepared the same way. — Mrs. Alice E. Nelson, 404 South 1st Ave., Maywood, 111. VARIATION I. — Put 1^ teaspoons of butter in a pan and let melt, add lJ/2 teaspoons of flour until it browns. Then put in 1 qt. string beans, cut into halves; add 1 chopped onion, ^ table- spoon of chopped parsley. Pour enough water to cover. Cook 1 lb. beef shoulder steak until it is tender, salt and pepper to taste✪ Bean Souffle. — • Mrs. Schmalzried, Maywood, 111. LEFT-OVER BEANS.— Left-over beans may be heated up in any kind of vegetable sauce, as cream, drawn butter, parsley sauce, brown sauce, tomato sauce, poulette sauce, veloute, etc. — Mrs. J. B. Eddington, 5148 Michigan Ave., Chicago, 111. BEETS BAKED BEETS. — Beets retain their sugary delicate flavor to perfection if they are baked instead of boiled. Turn them fre- quently while in the oven, using a knife, as the fork allows the 384 VEGETABLES juices to run out. When done remove the skins and serve whole, sliced or chopped, with butter, pepper and salt. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

AI-modernized reading of the original text

CREAMED LIMA BEANS.— Soak over night 1 cup dried lima beans, drain and cook slowly in salted water until soft, drain, add 1/2 cup cream, salt and pepper. Reheat before serving. When cooked they may be popped from their skins before adding the cream. A cream sauce may be made and the beans added to it, and reheated. Any kind of bean is good served this way. Navy, river, red, black, kidney, Mexican Frijoles, and allthe other varieties of the bean family. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. LIMA BEAN SUCCOTASH.— Boil 2 cups of freshly picked Lima Beans in 1 qt. of water for ^ an hr., then drain them and add 1 cup of milk, 1 tablespoon of butter, and enough green corn cut from the cob to make 2 cups. Season well, and let simmer for 15 minutes, add salt again before serving. If canned corn and canned beans are used they need be cooked for only 10 minutes. — Mrs. Edward D. Edgerton, 6517 Lexington Ave., Chicago, 111. BEANS AND MEAT.— Cut either fresh or left-over bacon, ham or salt pork into round bits, and fry brown, with a little grated onion, add any kind of left-over string beans, lima, white or black beans, reheat thoroughly, and serve. Cold beans may be made palatable by warming up in a frying-pan in butter, with any kind of left-over meat. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, BEAN PIE. — Wash a pt. of white beans, and boil in soft water till tender, but not done; take any left-over meat scraps, mince fine, add salt and pepper to taste, and a small cup of vinegar; put all in a bake dish, and bake 1 hr. Serve hot. — (Mrs. Amelia Edison, 4356 Berkeley Ave., Chicago, 111. BEAN SOUFFLE.— Take any left-over beans, boiled, baked or creamed. Drain, press through a colander, season with salt, pepper, and butter, add 4 tablespoons of hot milk, and beat until very light. Fold in the stiffly beaten whites of 2 eggs, turn into a buttered baking dish, and bake for 20 minutes. The milk may be omitted, and 2 whole eggs used. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. STRING BEANS.— Wash, string and cut the beans in very fine pieces. Cook in salted water until tender, pour oft half the water, and add pepper, salt, and butter. Thicken with flour. Peas may be prepared the same way. — Mrs. Alice E. Nelson, 404 South 1st Ave., Maywood, 111. VARIATION I. — Put 1^ teaspoons of butter in a pan and let melt, add lJ/2 teaspoons of flour until it browns. Then put in 1 qt. string beans, cut into halves; add 1 chopped onion, ^ tablespoon of chopped parsley. Pour enough water to cover. Cook 1 lb. beef shoulder steak until it is tender, salt and pepper to taste. — • Mrs. Schmalzried, Maywood, 111. LEFT-OVER BEANS.— Left-over beans may be heated up in any kind of vegetable sauce, as cream, drawn butter, parsley sauce, brown sauce, tomato sauce, poulette sauce, veloute, etc. — Mrs. J. B. Eddington, 5148 Michigan Ave., Chicago, 111. BEETS BAKED BEETS. — Beets retain their sugary delicate flavor to perfection if they are baked instead of boiled. Turn them frequently while in the oven, using a knife, as the fork allows the juices to run out. When done remove the skins and serve whole, sliced or chopped, with butter, pepper and salt. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

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Boiled Lima BeansCreamed Lima BeansLima Bean SuccotashBeans and MeatBean PieBean PieBean Souffle

The Cook County cook book