there is a certain demand which cannot be supplied by standards because of the prices, but not so with baked beans. The old condition of cheap dried beans and their preparation in every kitchen holds, and seconds or worse than seconds, in the generally accepted terms and understanding of seconds, will not overcome the condition.

Good beans will average about 75 No. 3 cans per bushel.

In both cases use spices in bag suspended in jacketed kettle while sauce is boiling-2 ozs. each cloves, stick cinnamon and allspice.

Amount of Pork Per Can.—The average amount of pork to be placed in the different sized cans is:

In a No. I can, one-third of an ounce.

In a No. 2 can, two-thirds of an ounce.

In a No. 3 can, one ounce.

Tomato Sauce.-The tomato sauce added to beans canned for Army use should be made of tomato pulp, with the addition of sugar, salt, spices and, if necessary, enough water to give it proper fluidity. These ingredients should

be mixed in such proportions as will give a high-grade article of proper flavor and consistency.

The pulp used should be prepared from whole, clean, sound, ripe tomatoes, no portions of which should be decayed; without the addition of skin or core pulp, and without the addition of starch or other thickening agent.

The pulp must comply with the requirements of the United States Department of Agriculture as to number of bacteria, yeasts and molds.

Plain Sauce.-When beans are canned for Army use with plain sauce, this sauce should consist of such ingredients as spices, salt, sugar and molasses, mixed with just enough water to give it proper consistency, but not enough to form a free liquid.

Grades of Canned Beans.-Fancy. The Fancy grade is made from Choice Hand-Picked stock.

Extra-Standard. The Extra-Standard grade is made from Prime or second-grade stock.

Standard. The Standard grade is made from Farmers' or Field-Run

stock.

Size and Net Weight of Cans.-Canned beans may be packed in No. 1, No. 2 and No. 3 cans. The following minimum net weights are required:

Select and clean pea beans of recent growth, place two bushels in a 50-gal. bbl. and nearly fill with a solution of 2 lbs. salt in 121⁄2 gals. water; soak 12 hours, then drain off surplus liquid.

Old beans will require a soak of 18 to 24 hours, and usually an increase in process time.

If the cost of the finished product will allow, place one bushel of beans in a 50-gal. bbl., nearly fill with brine and soak 4 to 8 hours, then drain off and replace with fresh brine and soak 4 to 8 hours; draw off this brine and cover beans with fresh water, soak 4 hours and drain. This removes much of the rank flavor and improves the finished goods. Slice salt pork (bellies) thinly and place in bottom of cans; 4 oz. in No. I cans, 38 oz. in No. 2 cans, 1⁄2 oz. in No. 3 cans; then fill cans 7% full of the soaked beans and add sauce:

21⁄2 lbs. Salt.

3 lbs. Sugar.

11⁄2 lb. Ground White Pepper.

1⁄2 Pint Caramel (burnt sugar coloring).
122 gals. Water.

Process at 240 degrees, No. I cans 2 hours; No. 2 cans 22 hours; No. 3 cans 3 hours. With open bath (212 degrees), allow double the time.

A little corn starch added to the sauce will give it more body and cause it to adhere to the beans, but the Government considers this addition of corn starch illegal.

BEANS WITH PORK AND TOMATO SAUCE.

Soak the beans as before directed; after draining off the surplus liquid, add to each 100 gals. of the soaked beans 10 gals. of the following sauce:

30 gals. Tomato Pulp.

IO gals. Water.

20 lbs. Sugar.

6 lbs. Salt.

IO oz. Ground Yellow Mustard.

12 oz. Ground White Pepper.

6 lbs. Brown Sugar or 1 gallon Molasses.

2 ozs. Ground Saigon Cinnamon.

Any grade of tomato pulp as prepared for making catsup may be used, but canned stock made by boiling down entire tomatoes is preferable.

Place the pulp and water in kettle, bring to a boil and dissolve the sugar and salt, then add the other ingredients and mix.

After placing the pork in cans, fill seven-eighths full of the

mixed beans and sauce. Handle and process as above.

BEANS WITH PORK AND TOMATO SAUCE, FANCY

GRADE.

Soak the beans in salted and freshen with several changes of pure water. Substitute concentrated tomato juice for the tomato pulp and water in the sauce. Handle and process as above.

Soak and freshen the beans, drain off water, place in jacketed kettle and cover with cold water; bring to a boil, then reduce to a gentle simmer and cook until the skin will crack by blowing on them when held in the hand. Drain off the water, reserving a portion of it for use; place the beans in iron pots of 2 gals. capacity and provided with tightly fitting covers; add one pound of butter and enough of the water in which the beans were cooked to just cover the beans; place cover on pot and bake 2 hours in a suitable oven. Remove beans from the pots and mix with a fair proportion of the following sauce:

IO gals. Canned Pulp from whole Tomatoes.
10 gals. Concentrated Tomato Juice.

15 lbs. Sugar.

4 lbs. Salt.

8 oz. Ground White Pepper.

I oz. Ground Saigon Cinnamon.

In the meantime prepare the pork by covering with cold water in a kettle, bring to a boil and cook slowly 2 hours. Strain and clarify the grease which separates in cooking the pork. It may be used in enriching bean soup or the poorer grades of baked beans. Cut pork in suitable slices, place in cans and fill nearly full with the prepared beans.

Process at 240 degrees, No. I cans, 30 minutes; No. 2 cans, 45 minutes; No. 3 cans, 60 minutes; at 212 degrees, No. I cans, 60 minutes; No. 2 cans, 90 minutes; No. 3 cans, 120 minutes.

BAKED BEANS IN INDIVIDUAL POTS.

Soak the beans as directed for plain pork and beans; drain off the salt water, and cover with cold water; add the desired amount of salt pork cut in chunks of one pound or less; bring to a boil, then simmer until beans are thoroughly cooked and soft; remove the pork and cut in small, thin slices; drain the water from the beans, reserving a portion, which thicken with beans from which the skin has been removed by rubbing through a sieve; to each gallon of this thickened water add 1 lb. of salt, 2 oz. ground white pepper. Mix sufficient of this sauce with the cooked beans to make a mass of the desired consistency; fill the pots half full, then add a slice of pork, and finish filling the pots with beans. Moisten the surface slightly with a solution of 1 lb. of sugar in 2 pints of water; then brown top by passing through a gas oven arranged with overhead

burners.

The above formula is used only for restaurant service or immediate uses.

LIMA BEANS.

There are several methods of packing beans; one in their fresh or natural state, another in the dried, or what is known as "soaked" or "winter packed," and a third way in connection with corn, this last being known as "succotash." We will first treat the Lima bean in its natural or green state, in which it makes the most presentable article, the one which brings the best price in the market.

These goods are in general demand, and are mainly packed in No. 2 cans. They are not particular in any section, though California and Michigan may lay claim to being the greatest beanproducing States in the Union. There is no doubt that they do turn out the bulk of dried beans, supplying almost the entire market.

But Lima beans suitable for canning are grown in every section of the country, though special arrangements will have to be made by canners with the growers, as the usual limited amounts grown on the farms cannot be depended on for a pack of any size.

A good Standard would read: "Cans full of green beans, clear liquor."

Shell and clean the beans; separate into two sizes with rotary sieves; spread out on table and pick out yellow and imperfect beans; crisp in cold water; blanch in boiling water two minutes; place in cans; fill with hot 21⁄2 per cent. brine.

Process Small Beans, No. 1 Cans, 30 minutes at 240 degrees.
Small Beans, No. 2 Cans, 35 minutes at 240 degrees.

Large Beans, No. 2 Cans, 40 minutes at 240 degrees.

LIMA BEANS, YELLOW (DRIED).

Shell and clean the beans; blanch 5 minutes in a 1 per cent. solution of salt water; pick out imperfect beans, fill into cans and fill with the following syrup:

21⁄2 lbs. Salt.

121⁄2 gals. Water.

Process No. 2 Cans 45 minutes at 240 degrees.

If preferred in their liquid, use same brine as for green Limas.

RED KIDNEY BEANS.

Soak the beans in cold water 12 hours, drain off water, place on sorting table, and pick out all split beans and those with ruptured skins; fill cans about seven-eighths full and fill with boiling hot syrup made as follows:

4 lbs. Bean Flour, or Ground Beans.

Place the salt and 10 gals. water in kettle and bring to a boil; mix the remainder of the water with the bean flour; add to the boiling salt solution, stirring vigorously, and bring to a full boil.

Process: No. 2 cans, 21⁄2 hours at 212 degrees, or 75 minutes at 240 degrees; No. 3 cans, 3 hours at 212 degrees, or 90 minutes at 240 degrees.

STRING BEANS.

More smaller the beans are, the finer the article they will make, because they are more tender and nearly free from the tough string, from which they take their name, and which forms as the bean grows. The beans are also then of a fine color, being the rich dark green so desirable. The finest beans are picked when only about % of an inch thick; and for this reason, of course, a large quantity is required. From this size up they will grade according to the time picked.

After being picked, they should be brought to the factory with as little delay as possible, and care should be given that they are placed in splint baskets or slatted crates, never in bags. The reason for this, as is well known, is that when packed in bags they sweat and become tough, losing their crisp, brittle nature. If the beans