The coarser, outer stalks can be cut to pieces half an inch long, boiled in milk until tender, and placed on toast like asparagus. This may be varied by thick- ening the milk with a tiny pinch of corn starch, addmg salt and butter, pouring it over the celery. Celery is said to be beneficial to persons suffering from nervous diseases. 226 THE NEW ANNIE DENNIS COOK BOOK BEANS Haricot Beans a la Creme Soak the beans over night in cold water, then next day drain them and boil till tender in either salted water or thin white stock — the latter, of course, to be preferred. When thoroughly done, but not broken, pour off any liquid that remains and add to the beans a tablespoonful of finely minced parsley, and a small teacupful of rich cream. Stir gently for a minute or two until the beans are well coated and the whole thoroughly hot, then serve neatly piled up in the mid- dle of a hot dish with a border of toasted bread round about. Butterbeans Boil in salted water until tender. Butter and serve in a hot covered dish. Butterbeans which dry on the vines through the season may be put away in thick paper bags, or wooden boxes for winter use. To prepare them for the table, soak over night, then boil until tender, either butter- ing them or boiling with them a small piece of salt pork. Boston Baked Beans Take the quantity of beans desired and boil in an earthen jar twenty-four hours, letting it remain in the oven over night. Take as much as is necessary for dinner, place in a baking pan, with slices of salt pork; put in the oven and bake slowly until a rich brown. One should begin to boil early one morning so that the beans may be served for dinner next day. A large quantity may be boiled and baked as they are needed. THE NEW ANNIE DENNIS COOK BOOK 227 Baked Beans 1 qt. beans % teaspoonful mustard 1-3 lb salt pork 2-3 lb pork 4 talblespoonfuls molasse✪ Boston Baked Beanss Parboil the beans. Take off the stove and drain. Place 1-3 lb. pork in a dish. Pour the beans in and add molasses and mustard. Put 2-3 lb. of pork on top, fill with water and bake all day. Add water as necessary. MACARONI AND SPAGHETTI Italian Spaghetti 1/4 lb breakfast bacon 3 lb chese 2 tablespoonfuls olive oil 2 large or 2 lb onions 3 small boxes spagfhetti 2 lb round steak Green and red peppers if de- 3 cans tomatoes sired 1 can mushrooms✪ Italian Spaghetti Fry the bacon, add olive oil, then brown onion and steak diced in small pieces in grease, then add tomato and one quart of water. Salt and pepper to taste and cover. Allow to simmer for two hours. Now add mushrooms and bacon broken in small pieces, and if desired, green and red peppers. Allow to simmer one- half hour longer. Cook spaghetti in salt water ; mash and add to the sauce, with cheese, grated, reserving a half pound to put over the top of the spaghetti when served. Allow to set for 10 to 15 minutes so the flavor of the sauce will strike through the spa- ghetti. Baked Macaroni ✪ Baked Macaroni

AI-modernized reading of the original text

The coarser, outer stalks can be cut to pieces half an inch long, boiled in milk until tender, and placed on toast like asparagus. This may be varied by thickening the milk with a tiny pinch of corn starch, adding salt and butter, pouring it over the celery. Celery is said to be beneficial to persons suffering from nervous diseases. BEANS Haricot Beans a la Creme Soak the beans over night in cold water, then next day drain them and boil till tender in either salted water or thin white stock — the latter, of course, to be preferred. When thoroughly done, but not broken, pour off any liquid that remains and add to the beans a tablespoonful of finely minced parsley, and a small teacupful of rich cream. Stir gently for a minute or two until the beans are well coated and the whole thoroughly hot, then serve neatly piled up in the middle of a hot dish with a border of toasted bread round about. Butterbeans Boil in salted water until tender. Butter and serve in a hot covered dish. Butterbeans which dry on the vines through the season may be put away in thick paper bags, or wooden boxes for winter use. To prepare them for the table, soak over night, then boil until tender, either buttering them or boiling with them a small piece of salt pork. Boston Baked Beans Take the quantity of beans desired and boil in an earthen jar twenty-four hours, letting it remain in the oven over night. Take as much as is necessary for dinner, place in a baking pan, with slices of salt pork; put in the oven and bake slowly until a rich brown. One should begin to boil early one morning so that the beans may be served for dinner next day. A large quantity may be boiled and baked as they are needed. Baked Beans 1 qt. beans % teaspoonful mustard 1-3 lb salt pork 2-3 lb pork 4 talblespoonfuls molasses Parboil the beans. Take off the stove and drain. Place 1-3 lb. pork in a dish. Pour the beans in and add molasses and mustard. Put 2-3 lb. of pork on top, fill with water and bake all day. Add water as necessary. MACARONI AND SPAGHETTI Italian Spaghetti 1/4 lb breakfast bacon 3 lb chese 2 tablespoonfuls olive oil 2 large or 2 lb onions 3 small boxes spagfhetti 2 lb round steak Green and red peppers if de- 3 cans tomatoes sired 1 can mushrooms Fry the bacon, add olive oil, then brown onion and steak diced in small pieces in grease, then add tomato and one quart of water. Salt and pepper to taste and cover. Allow to simmer for two hours. Now add mushrooms and bacon broken in small pieces, and if desired, green and red peppers. Allow to simmer onehalf hour longer. Cook spaghetti in salt water ; mash and add to the sauce, with cheese, grated, reserving a half pound to put over the top of the spaghetti when served. Allow to set for 10 to 15 minutes so the flavor of the sauce will strike through the spaghetti. Baked Macaroni

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