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Bean Polenta

I pint of small, white soup beans, I tablespoonful of butter, I 1/2 tablespoonfuls of molasses, 1½ teaspoonful of French mustard, I tablespoonful of vinegar, Salt and pepper to taste.

Wash the beans and soak them over night in lukewarm water. In the morning, drain off this water, cover with fresh, cold water, bring slowly to a boil, and boil slowly one hour; drain again, cover with one quart of fresh, boiling water, and boil slowly another hour. When done, press through a colander, return to the kettle, add the butter, molasses, mustard, salt, pepper and vinegar; stir and boil ten minutes. Serve in a vegetable tureen.