This clipping has two different recipes and was cut from cardboard packaging, date unknown. Recipes are typed below along with a scanned copy.

SAGE BEANS

1 lb. Smith’s Great Northern Beans
1/2 cup breadcrumbs
3/4 cup evaporated milk
3/4 cup water
1 egg (beaten)
2 large onions
1 teaspoon dried sage
1 tablespoon butter
Salt and pepper to taste

Wash and sort beans thoroughly. Soak overnight. Next morning, rinse, bring to a boil and simmer until tender. Soak crumbs in milk and water. Brown chopped onion lightly in butter. Mix all together. Fill bean pot, cover, and bake in moderate oven one hour. Garnish with chopped parsley.

BOSTON BAKED BEANS

Blanch beans 10 minutes in boiling water before soaking to assure uniform cooking.

1 lb. Smith’s Great Northern Beans
4 pints cold water
1 teaspoon mustard, Salt
2 tablespoons molasses
1/2 pound salt pork
1 onion
1/4 teaspoon paprika

Wash and sort beans thoroughly and soak them overnight in cold water. In the morning, rinse, bring them to a boil and cook for 20 minutes. Drain. Put the beans into an earthen crock or bean jar; add the salt pork cut in cubes, the onion, the mustard, the molasses and the paprika. Cover the jar, and bake the beans in a slow oven (250° – 350° F.) for 6 to 8 hours, adding water if necessary. The beans should be tender but not mushy. Slow cooking develops the flavor and color.