BAKED BABY LIMA BEANS

These tiny limas are most delicious when baked like the ordinary navy bean.  Wash one-half pound of beans well and then look over carefully and discard all bruised or damaged ones.  Soak overnight in cold water.  In the morning wash again and then place in a saucepan and cover with cold water.  Bring to a boil and then turn into a colander and let the cold water run on them, then place in a saucepan and cover with boiling water and cook for twenty minutes.  Turn into a baking dish and add

  One cup of stewed tomatoes,
  One onion, minced fine,
  One green pepper, minced fine,
  One teaspoon of salt,
  One tablespoon of paprika,
  One-half cup of salad oil,
  Four tablespoons of syrup.

Add sufficient water to cover beans one inch deep.  Mix well and bake for two hours in a slow oven.

STRING BEANS, ITALIAN STYLE

Soak one cupful of dried string beans and then cook until tender or use 1 quart of green snap beans.

Then add

  Two onions minced fine,
  One green or red pepper minced fine.

When tender drain well and season with

  One teaspoonful of salt,
  One teaspoonful of paprika,
  Three tablespoonfuls of grated cheese.

CARROTS A LA BRABANCONNE

Pare carrots cut in slices and then cook until tender.  Drain and then place a layer of carrots in a baking dish.  Sprinkle with fine bread crumbs and salt and paprika and then sift two tablespoons of grated cheese over each layer.  Repeat this until the dish is full and then cover with one and one-half cupfuls of cream sauce.  Sprinkle with grated cheese and fine bread crumbs.  Bake in a hot oven for twenty minutes.

BABY LIMA BEAN CROQUETTES

Baby lima beans should be soaked overnight.  In the morning look over carefully and then discard all bruised and damaged beans.  Place in a saucepan and cover with cold water.  Bring to a boil and cook for five minutes.  Turn into a colander and rinse under cold water and then return to the saucepan.  Cover with boiling water and cook until tender, then add

  Two onions, minced fine,
  One fagot of soup herbs.

Cool and then drain the beans well, then mash fine, pile in a dish and set in the icebox until needed.

CREAMED MUSHROOMS

Use both caps and stems.  Peel and then parboil for three minutes and drain.  Use three-quarters pound of mushrooms.  Now make a cream sauce of

  Three cups of milk,
  One-half cup of flour.

Dissolve the flour in the milk and then bring to a boil.  Cook slowly for ten minutes and then add the prepared mushrooms and