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Baked Beans

I quart of small, white soup I pound of pickled pork, beans, I tablespoonful of molasses, 1½ teaspoonful of mustard.

Soak the beans over night in cold water. In the morning wash well in a colander, put them into a kettle of cold water, bring quickly to boiling point; drain, throw this water away and cover with freshly boiled water. Score the rind of the pork and put into the kettle of beans; simmer until you may blow the skin off the beans. To do this take three or four beans in your hand, blow hard on them; if the skin cracks they are done; remove and drain at once. Put them into the bean pot, almost bury the pork in the centre, allowing the scored part to remain above the beans. Add a teaspoonful of salt to one pint of the water in which the beans are boiled; then add to it the mustard and molasses and pour over the beans. Put the lid on the bean pot and bake in a moderate oven for from six to eight hours. Add water as that on the beans evaporates. If you wish the beans for Sunday morning's breakfast, it is best to bake in a moderate oven all night.

As many persons are without bean pots and use an ordinary iron baking pan for the operation, they must remember that the pan must be covered carefully and watched closely, or the beans will break and become a soft, sticky mass. Two hours is sufficient time to allow if you use a baking pan. KIDNEY BEANS, à la MAÎTRE d' HOTEL.

Take one quart of freshly shelled kidney beans, cover with boiling water, add a teaspoonful of salt and boil gently