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Beans or Succotash, To Warm.
Put either beans or succotash into shallow dishes and cover with a little hot water. Heat slowly, and do not stir while warming, as that makes them mussy. If they are likely to burn put them back where there is not so much heat. Dish them up with a flat ladle so as to mash them as little as possible. An excelleut dish for breakfast. In fact, baked beans, or any dish with beans in it, like bean porridge (which see), is all the better for having been warmed over—the more times the better the dish.
String Beans for Winter Use. —Some writer in the "Household"
department of the Blade informs us, and I have not a doubt of the fact, that string beans can be kept for winter use nicely, in the following manner: " String, but do not break them, scald a few minutes, then dry by fire heat, turning frequently so that they do not sour. When dry enough to rattle, put away in closely-tied paper sacks. To cook them, soak over night and dress the same as fresh. They taste more like green beans than dried corn does like green.
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