Miss Corson's practical American cookery and household management

Open a can of beans, drain, and wash them in cold water ; if they are quite tender, simply wash them ; if they are not, cook them until they are soft in salted boiling water, and then drain them ; then add to them two tablespoonfuls of butter, a saltspoonful of salt, and a quarter of a saltspoonful of pepper ; heat them, and serve them hot. • STEWED BUTTER-BEANS. Remove the strings from a quart of butter-beans, and cut them in inch lengths ; put them over the fire with enough boiling water to cover them ; add two tablespoonfuls of butter, and a palatable seasoning of salt and pepper, and boil the beans for about twenty minutes, or until they are tender ; after the beans are placed on the fire, wash and chop fine a handful of parsley-leaves, and four young onions, and add them to the beans ; when the beans are tender, mix a tablespoonful each of butter and flour together without heating them, until they form a smooth paste ; then stir the paste with the beans ; see that they are palatably seasoned, let them boil for two or three minutes, and serve them hot. The parsley and onion can be omitted if their flavor is not desired. LIMA BEANS. Put a quart of shelled Lima beans over the fire, in sufficient boiling water to cover them, with a tablespoonful of salt, and boil them for about twenty minutes, or until they are tender ; then drain them \ add to them enough milk to cover them, a tablespoonful of butter, and a palatable seasoning of salt and white pepper ; heat them quickly, and serve them hot. Lima beans may be simply boiled until tender in salted boiling water, then drained, and seasoned with salt, pepper, and butter, and served at once. Cold Lima beans can be fried in butter, with a palatable seasoning of salt and pepper ; or mashed and made into little cakes, with an egg and salt and pepper, and then browned in butter. STEWED KIDNEY-BEANS. Pick over and wash a pint of dried red kidney-beans, put them over the fire in a quart of cold water, and heat them gradually. When the beans begin to boil, pour half a cupful of cold water over them to check the boiling. Every fifteen minutes put in half a cupful of cold water, and cook the beans gently until they are just tender. When the beans are tender, drain them, add to them two tablespoonfuls of butter, half a level teaspoonful of salt, and a quarter of a saltspoonful of pepper ; heat them, and serve them hot. The beans may be soaked over night if there is time, and if so prepared will cook in about an hour. An excellent addition to stewed kidney-beans is a small onion, peeled, chopped fine, and fried yellow in the butter used for seasoning the beans. DRIED WHITE BEANS. Dried white beans are good cooked in the same way. The cold beans are excellent if fried with salt, pepper, and butter, either with or without chopped parsley or onion. GREEN CORN BOILED.