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The Inglenook Cook Book (1906)

String and break green beans in small pieces, cook in salted water until tender; pour off the water, in which they were cooked.

To 1/2 gallon of beans add 1 teacupful of sweet cream or rich milk, butter the size of a hulled walnut.

Canned beans are as nice cooked in this way as green beans.

Sister Lula 0. Trout, Hollins, Va.



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