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To Boil.
he only thing different is to keep them in the kettle with the pork, being a little careful that the amount of water put in is only sufficient to have them only nice and moist when done, as it leaves them richer than if too much water is used; but if there is much water left when the beans are taken up with a skimmer, it will help enrich the porridge or broth next below.
Remarks. —Beans are not only a very healthful dish, but they contain more nourishment than any of the other vegetables in use; and as they—properly cooked—are also easy of digestion, they ought to be much more frequently found on every table, for the rich, as well as for the laborer, whom I do foot call poor, for if he enjoys his labor as he should, he is the richer of the two. Either baked or boiled beans, warmed up, putting in sufficient hot water to keep them moist, are sweeter and nicer, to the author's taste, than when first cooked—always prepare, then, more than will be eaten at the first meal.
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