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Beans, Broad or Windsor, Mashed

This is the only way in which old beans may be cooked to advantage. They should be first boiled in the ordinary way fully half an hour, by which time the skins will have burst, and they may be easily removed. Mash them with the back of a wooden spoon until quite smooth, then put them back into the stewpan with a little sugar, butter, pepper, and salt. Warm up, and then press them into a buttered mould. The mould should be hot and kept hot until ready to serve; then turn out. Probable cost, 6d. per peck. Sufficient for six or seven persons.