Beans and peas should be soaked over night then put into cold water in a double boiler. When they begin to soften, or in one-half hour, add one-half teaspoonful soda and turn the water off in five minutes. Just cover again with hot water and let cook for three hours or until well done. Season with butter. Tomatoes may be added and the cooking continued until they become "baked beans,, without putting them into the oven. They may be reheated in double boiler.

Beans and peas may also be cooked in fireless cooker by leaving them all day or all night.

Beans and peas cook in a little longer time without having been soaked. If the juice is desired thick and rich, mash one cup of the cooked beans or peas through a sieve to remove the hulls, adding the smooth pulp to the juice.

Green beans and peas have but a small per cent of tissue building element, but when cooked until soft in a double boiler with just enough water to barely cover them, and served with cream and butter they are delicious and serviceable. Green beans are better flavored if drained before adding milk and butter.